Asian Honey Chicken

• 1/2 cup vegetable oil
• 1 lb boneless skinless chicken breasts, cut into 1" chunks
• 1 cup all purpose flour
• 1 cup buttermilk
• 1 tbsp cornstarch
• 1/2 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes

1. Heat vegetable oil in a large skillet over medium high heat.
2. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
3. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side.
4. Transfer to a paper towel-lined plate.
5. In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
6. In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes.
7. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
8. Serve chicken immediately, drizzled with honey glaze.

vegetable oil, chicken breasts, flour, buttermilk, cornstarch, honey, soy sauce, apple cider vinegar, sesame oil, red pepper

Taken from cookpad.com/us/recipes/363561-asian-honey-chicken (may not work)