Asian Honey Chicken

INGREDIENTS
  • 1/2 cup vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup all-purpose flour
  • 1 cup buttermilk
FOR THE SAUCE
  • 1 tablespoon cornstarch
  • 1/2 cup honey
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes, or more, to taste
INSTRUCTIONS
  1. Heat vegetable oil in a large skillet over medium high heat.
  2. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
  3. tablespoons reduced sodium soy sauce
  4. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
  5. In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
  6. In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
  7. Serve chicken immediately, drizzled with honey glaze