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  • Writer's pictureAl Friedman

Recipe Of the Week!

Asian Honey Chicken


Honey glaze 1 tbsp cornstarch

1 tbsp water

1/2 cup honey

2 tbsp soy sauce

1 tbsp apple cider vinegar

1 tsp sesame oil

1/2 tsp crushed red pepper flakes, or more, to taste Chicken 1 cup all-purpose flour

1 cup buttermilk

1/2 cup vegetable oil

1 pound boneless, skinless chicken breasts, cut into 1” chunk


Honey glaze In a small bowl combine cornstarch and water; set aside. In a small saucepan over medium-high heat, combine remaining glaze ingredients and bring to a boil. Reduce heat and add cornstarch mixture, stirring regularly; cook until slightly thickened, 2 to 3 minutes, and set aside. Chicken Place flour in one small bowl and pour buttermilk into another small bowl. In a large skillet over medium high heat, heat vegetable oil. While oil heats, dredge a chunk of chicken in flour, dip into buttermilk, then dredge in flour again; place on a plate. Repeat with remaining chicken. When all chicken is dredged, add three or four chicken chunks to hot skillet and cook until evenly golden and crispy, about 2 minutes on each side, then transfer to another plate lined with paper toweling. Repeat with remaining dredged chicken. Move chicken to serving bowl, drizzle with glaze, and serve immediately.

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