It’s the 10th and that means time to share the results of another Muslim Food Bloggers Challenge! I really look forward to these challenges because it gives me a chance to cook or bake with a goal in mind. This month’s challenge was to use honey as one of the main ingredients in a dish.
When it was announced that honey was going to be our star ingredient, the first (and second, and third, and fourth 😉 ) thought that came to my mind was to make a dessert. After all, honey is used as a sweetener, so dessert should naturally be the choice. Before I went ahead and got a chance to make a dessert, I happened upon this recipe and I suddenly had a lightbulb moment- why am I restricting myself to just desserts? Why not think outside the box?
This recipe is amazing, and it reminds me of Asian takeout we’ve enjoyed in the past. It’s easy, and comes together fast; just be sure to have everything ready before you start, because it goes fast!
Crispy Honey Chicken
Yield: 4 Servings
- 1 ½ pounds boneless chicken breast, cut into bite-size pieces
- 1 ½ cups all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon onion powder
- ¾ cup buttermilk
- Oil, as needed, to deep fry
- 3 tablespoons water, divided
- 1 tablespoon cornstarch
- ½ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- ¼ teaspoon sesame oil
- Red pepper flakes, as needed, optional
In a large bowl, combine all-purpose flour, chili powder, cumin powder, coriander powder, and onion powder. Mix well and set aside.
Pour buttermilk into a separate bowl and set aside.
Toss the chicken in the flour mixture. Dip each piece into the buttermilk, and then dredge once again in flour mixture. Transfer to a plate and set aside.
Heat oil in a large vessel over medium-high heat. Fry the chicken in batches until cooked through and crispy, about 5 minutes. Drain on paper towels and set aside.
In a small bowl, whisk together cornstarch and 1 tablespoon water. Set aside.
Heat a large vessel over medium heat. Mix together honey, remaining 2 tablespoons water, soy sauce, apple cider vinegar, sesame oil, and red pepper flakes (if using). Once it comes to a boil, slowly whisk in the cornstarch mixture and bring to a boil. Reduce heat to low and simmer until thickened, 5 to 8 minutes (if sauce seems to be too thick, add a few splashes of water). Remove from heat.
Add cooked chicken to sauce, and mix well so that it is evenly covered in the sauce.
Serve over white or brown rice.