CRISPY HONEY CHICKEN
– Chicken Breasts – Flour – Cumin – Chili Powder – Ground Corainder – Onion Powder – Salt – Ground Black Pepper – Buttermilk – Vegetable Oil – Honey
– Soy Sauce – Water – Sesame Oil – Rice Vinegar – Red Pepper Flakes – Cornstarch – Green Onions – Toasted Sesame Seeds – White Rice
In a pan combine honey, soy sauce, water, sesame oil, rice vinegar, and red pepper flakes. Whisk together and bring to a boil
In a separate bowl combine cornstarch and water. Whisk until no lumps remain. Slowly add cornstarch to boiling sauce, whisk. Reduce heat to low and let simmer.
In a bowl combine flour, cumin, chili powder, coriander, onion powder, salt, and black pepper. Whisk together. In a separate bowl add the buttermilk.
Take the 1-inch chicken pieces and dip them in the flour mixture. Then dip them in the buttermilk. Then dip them back in the flour mixture. Tap excess flour off of the chicken pieces and add to the hot oil.
Cook chicken for 5 to 7 minutes. When chicken is cooked, place it in a large mixing bowl. Pour the hot honey sauce over the top of the chicken.
Serve over white rice and garnish with green onions and toasted sesame seeds.