Crispy Chicken with Spicy Honey Garlic Sauce

Oh my goodness. Ya'll. This is such an amazing dish! It's got a perfect balance of savory, sweet, and spicy... OOoohhh... Just smelling it cooking will have you drooling! Here's what you'll need to make 4 servings:

Photo byTieghan

Ingredients:

• 3 chicken breasts cut into 1" chunks
• 1 cup buttermilk
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp garlic powder

• 1 1/2 cups flour
• 1 tsp salt
• 1 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chili flakes*

Honey Garlic Sauce:

• 1 tbsp olive oil
• 1, 1" piece of ginger, peeled and minced*
• 1 large clove of garlic, peeled and minced*
• 1 red chili finely chopped*
• 6 tbsp light soy sauce
• 5 tbsp honey
• 4 tbsp brown sugar
• 1/8 tsp black pepper

To Serve:

• steamed rice
• 2 green onions, sliced diagonally
• 1 tsp sesame seeds
• 1 tsp dried chili flakes*

Start by marinating the chicken. Place the chicken breasts in a bowl or large ziplock bag. Add the buttermilk, salt, pepper, and garlic powder. Mix well, cover the bowl, or seal the bag, and refrigerate for about 6 hours (ideally) to allow the flavors to meld.

When you're ready to cook, preheat the oven to a low temperature to keep the cooked chicken warm. Heat a large pan with vegetable oil (or preheat your deep fryer) until hot. The oil should fill no more than one-third of the pan, and you’ll need about 4 cups of oil. To test if the oil is hot enough, place the end of a wooden skewer in it. If it bubbles, it is ready to fry.

In a small bowl, mix together the ingredients for the crispy coating: flour, salt, black pepper, garlic powder, celery salt, dried thyme, paprika, baking powder, and chili flakes.

Remove the chicken from the refrigerator and dredge each piece thoroughly in the crispy coating mixture, making sure each piece is well-covered. Arrange the coated chicken on a tray in a single layer, ready for frying.

Once the oil is hot, carefully add 4 or 5 chicken tenders at a time, depending on the size of your pan. Avoid overcrowding to ensure even cooking. Fry the chicken for 3 to 5 minutes, or until golden brown and cooked through. To check doneness, cut open a piece; it should be opaque and no longer pink in the center. Transfer the cooked chicken to a tray in the oven to keep warm while frying the remaining pieces.

As the chicken finishes cooking, prepare the honey garlic sauce. Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the ginger, garlic, chili, and sauté for about 30 seconds until fragrant.

Next, stir in the soy sauce, followed by honey, brown sugar, and a pinch of black pepper. Increase the heat to medium-high and bring the mixture to a boil. Then reduce the heat slightly and let it simmer gently for about 5 minutes until the sauce is slightly reduced and thickened.

Add the cooked chicken to the sauce and stir to coat each piece evenly.

Serve the chicken over steamed rice. Garnished with strips of spring onion, sesame seeds, and chili flakes, and enjoy!

* Notes:

• Chili flakes can be omitted to make it kid friendly or just less spicy.
• Ginger and garlic powder can be subbed for fresh if not available.