Crispy Honey Chicken is a delicious, crispy chicken that is full of flavor. This chicken is sweet, sticky, and so crispy. Skip takeout and make this chicken at home.
Heat the vegetable oil in a large skillet or stock pot until it’s about 2-3 inches deep in the pan. Heat over medium heat until the oil reaches 350 degrees F. Measure the oil temperature of the oil with a meat thermometer and make sure that the oil doesn’t get too hot.
In a large mixing bowl, whisk together flour, cumin, chili powder, coriander, onion powder, salt and pepper. Pour the buttermilk in a separate bowl.
Dip the chicken pieces in the flour, then dip them in the buttermilk and then dip them back into the flour mixture. Gently tap the excess flour off of the chicken.
Then add the coated chicken to the hot oil. Cook the chicken for 5-7 minutes until the chicken reaches an internal temperature of 165 degrees F and is golden brown. Remove the chicken from the oil and place the chicken on a plate lined with paper towels to soak up the excess oil. Continue this process until all the chicken is coated and cooked through.
In a large skillet, add the honey sauce ingredients. Whisk to combine all the ingredients. Bring the mixture to a low simmer and cook for 2-3 minutes until the mixture is bubbly.
Remove the pan from the heat. Then add the chicken to the skillet. Toss the chicken to coat it with the honey sauce. Top with the sesame seed and diced green onions. Serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. Make sure to not overheat the oil or the outside of the chicken will burn before the inside is cooked all the way through. Also, make sure not to add too many pieces of chicken to the oil or it will drop the temperature of the oil in the pan.