This takeout favorite can be easily made at home, and it tastes better than the original!
You’ve probably been reading Damn Delicious for a while now and know that I enjoy recreating popular Asian dishes at home. Instead of the sodium and msg that restaurants use, you can save a lot of calories and know what is going into your meal. Plus, homemade versions are better than the restaurant version, right?
This is another Chinese takeout favorite, made in your kitchen. This is a simple batter of buttermilk and double flour that’s cooked in a skillet until it becomes crispy. Then, you add a honey glaze to make them sweet. Remember, it’s best to serve this immediately, as the crispiness won’t last long. I still ate the leftovers on the next day. This was so delicious that I made it again three days later.
- Half a cup of vegetable oil
- Cut 1 pound of skinless and boneless chicken breasts into 1-inch pieces
- 1 cup all-purpose flour
- Buttermilk, 1 cup
For the SAUCE
- One tablespoon cornstarch
- 1/2 cup honey
- Reduced sodium soy sauce, two tablespoons
- Apple cider vinegar, one tablespoon
- Sesame Oil, 1 Teaspoon
- Add more crushed red pepper to taste. 1/2 teaspoon is enough.
- Heat vegetable oil in a large skillet on medium-high heat.
- Work one chicken at a time and dredge it in flour. Dip into buttermilk, then dredge again in flour. Press to coat.
- Add the chicken in batches to the skillet. Cook until it is evenly golden brown and crispy. This should take about 2 minutes per side. Transfer the chicken to a plate lined with paper towels.
- Combine cornstarch with one tablespoon of water in a small bowl. Set aside.
- Combine honey, soy sauce, apple cider vinegar, and red pepper flakes in a small pan over medium heat. Bring mixture to a rolling boil, reduce heat, and stir in cornstarch until it is slightly thickened. This should take about 2-3 minutes. Set aside.
- Serve the chicken with honey glaze immediately.