Asian chicken dishes over rice are honestly a comfort food to me. My Sweet and Sour Chicken recipe is one of my go-to's and I just can't get enough of it. That's why I decided to try this Asian Honey Chicken that sounded similar, but has a different take on the sauce.
I decided to use the same ingredients in the recipe from blogger Damn Delicious, but prepare it the same way I do my S&S Chicken by also baking it. It turned out to be delicious and a definite winner!
Now you just need a fortune cookie and you'll be good to go!
Adapted from Damn Delicious
1 lb. chicken breast, cut into 1-inch chunks
1 cup all-purpose flour
1 cup buttermilk
2 Tbsp. oil
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, more or less to taste
1. Preheat oven to 350 degrees F.
2. Heat vegetable oil in a large skillet over medium high heat.
3. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
4. Add chicken to the skillet and cook until browned. Transfer to a paper towel-lined plate.
5. In a small bowl, combine cornstarch and 1 Tbsp. water; set aside.
6. In a separate bowl, whisk honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Whisk in cornstarch mixture; set aside.
7. Place chicken on a baking sheet and cover with sauce. Bake for 20 minutes. Turn over half way through baking.
8. Serve over rice (I usually make about 2 cups worth) and enjoy!