Asian Style Crispy Honey Chicken Food

CRISPY ASIAN HONEY CHICKEN

Steps:

• Heat vegetable oil in a large skillet over medium high heat.
• Sprinkle the salt and pepper over the chicken chunks and mix to coat the chicken.
• FOR THE CRISPY CHICKEN: Place flour in one bowl and buttermilk in another. Working a few chicken pieces at a time; dredge chicken in flour, dip into buttermilk, then dredge in flour again.
• In a few batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes on each side. Transfer to a paper towel-lined plate to let drain and cool. Repeat with remaining chicken chunks.
• FOR THE SAUCE: In a small bowl, mix together cornstarch and 1 tablespoon water, set aside.
• In a small saucepan over medium high heat, combine honey, water, soy sauce, rice wine vinegar, sesame oil and red pepper flakes (if using). Bring to a boil; reduce heat to low and stir in cornstarch mixture. Let cook, while stirring occasionally, until slightly thickened; about 2-3 minutes. Reserve 1/4 cup of sauce for drizzling.
• Move cooked and crispy chicken to a mixing bowl and immediately pour the hot Asian honey sauce over the chicken. Gently stir to coat the chicken in the sauce.
• Serve the chicken over cooked rice and drizzle with the reserved 1/4 cup honey sauce.

ASIAN STYLE CRISPY HONEY CHICKEN

Steps:

• Mix all batter ingredients together and whisk until smooth.
• Heat oil to 375.
• Dredge your chicken pieces in the batter and fry until golden brown on the outside, and the chicken's cooked through. Remove with a slotted spoon to a paper towel lined plate.
• Meanwhile to make your sauce in saute pan add oil, ginger and garlic and saute until fragrant.
• Add in salt, honey, vinegar and water and stir well to combined.
• Mix together your cornstarch and water and pour into sauce and whisk for a few minutes until thickened.
• Add your chicken and toss.
• Sprinkle with sesame seeds before serving.

ASIAN HONEY CHICKEN

Steps:

• In a large zip-topped plastic bag, mix together oil, honey, soy sauce and garlic. Add chicken and marinate for 8 hours. (Do this right after breakfast-it will only take you a few minutes.)
• Heat oil in a wok or large skillet over medium high heat.
• Sauté chicken till nearly cooked; add the remaining ingredients and keep cooking till veggies are tender and chicken is cooked thoroughly.
• Serve over rice.

PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)

Steps:

• To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
• Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
• To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
• Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.