Skip to main content

Crispy Honey Chicken

Ingredients


Honey Sauce
  • 1/2 cup Honey
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 1/4 teaspoon sesame oil
  • 1 tablespoon apple cider vinegar or rice wine vinegar
  • pinch of red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 1 tablespoon water


Chicken
  • 3 large chicken breasts (about 1 1/2 lbs, cut into large bite-sized pieces)
  • 1 1/2 cups flour
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1 1/2 cups buttermilk
  • canola oil or vegetable oil (about 2"-3" of oil in a skillet pan with sides)


Instructions

  1. Pour about 2"-3" of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients.
  2. Make the Honey Sauce
  3. In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil.
  4. In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mixture, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 minutes.
  5. ** If the sauce seems to be getting too thick (while you're frying the chicken) then add water, a tablespoon at a time, to thin it out. You don't want the sauce too thin as it is supposed to be a thicker sauce.
  6. ** The sauce is just fine simmering on the stove top while you're frying the chicken batches.


Crispy Chicken

  1. Add flour, chili powder, cumin, coriander, and onion powder into a bowl. Stir with a fork to combine. In a sperate bowl, add the buttermilk.
  2. Two pieces of chicken at a time, once in each hand (fingers), dip the chicken in the flour, then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5-7 minutes, turning the chicken as needed. The chicken needs to be cooked through and up to temperature, 165 degrees.
  3. Place the cooked chicken on a paper towel lined plate.
  4. Continue cooking the remaining chicken in batches until done.
  5. Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.
  6. Serve with cooked rice and sliced green onions.

Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Banana Chocolate Chip Baked Oatmeal Cups

Banana Chocolate Chip  Baked  Oatmeal Cups These Banana Chocolate Chip Baked Oatmeal Cups are an easy, healthy breakfast (yes, you can swap the chocolate for blueberries if you want!) that is make ahead, freezer friendly, and packed with protein and fiber. #healthy breakfast oatmeal muffins Ingredients 4 overripe bananas, mashed 2 large eggs 2 cups low fat milk ½ cup packed brown sugar 1½ teaspoons baking powder 1 teaspoon vanilla extract 2 teaspoons cinnamon 4 cups large flake oats 1 cup chocolate chips Instructions Preheat oven to 350 degrees and spray or line 2 muffin pans with liners — I highly recommend using silicone muffin cups as they come out so easily! (see a link above) In a large bowl, combine bananas, eggs, milk and brown sugar with a whisk until smooth. Add baking powder, vanilla, and cinnamon and whisk until smooth. Stir in oats and chocolate chips. Fill muffin cups ¾ full (try to make sure you have the same amou...
Post a Comment
Read more

ROAST SQUASH AND FETA COUSCOUS

INGREDIENTS 15ml Olive oil  500g Butternut Squash  1 Red onion 2 Garlic cloves  50g Feta cheese  20g Pine nuts  Basil - small bunch 100g couscous sachet  INSTRUCTIONS Heat the oven to 200C Peel and chop the squash and onion into bitesized pieces. Put the butternut squash, onion and garlic cloves into the roasting tin - drizzle over the olive oil and season with sea salt and blak pepper. Roast in the oven for around 25 minutes or until everything is tender. Prepare the couscous as per the packet instructions. Once the butternut squash is ready - remove the garlic cloves and squeeze them from the skins. Stir the garlic back into the roast vegetables. Lightly toast the pine nuts in a dry frying pan until light brown. Mix the roast butternut squash, couscous, pine nuts, feta and torn basil leaves together. Divide between bowls and eat. Recipes Source :  Click Here
Post a Comment
Read more

Honey Balsamic Chicken Recipe

Ingredients 1 lb. chicken breasts ½ cup balsamic vinegar ¼ cup chicken broth 2 Tbsp. honey 2 cloves garlic crushed ½ tsp. salt to taste ¼ tsp. black pepper 1 tsp. rosemary fresh, finely chopped 1 Tbsp. olive oil Instructions Pound chicken breasts to 1-inch thick and cut into 4-ounce portions. In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts. Marinade chicken for 15-30 minutes. In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of chicken before adding to the skillet. Cook for 3-4 minutes per side, or until chicken is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.) Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer. Let balsamic vinegar mix...
Post a Comment
Read more