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Crispy Honey Garlic Chicken
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 Lb H-E-B Boneless Skinless Chicken Breasts, cut into small chunks
16 fl oz buttermilk
2 Tbsp fresh garlic, minced
1/2 cup(s) honey
3 Tbsp tamari
1 Tsp toasted sesame oil
2 Tbsp cider vinegar
1 Tbsp mirin
1/2 Tsp red pepper flakes
1 Tbsp corn starch
1 1/2 cup(s) corn starch
1 cup(s) peanut oil
1/4 Tsp orange zest
1 Tsp kosher salt
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Take chicken breasts pieces and place them into a container. Mix buttermilk and garlic, then pour over chicken mixing together and cover. Let sit for at least 2 hours in the refrigerator. (This is best left to marinate overnight for 8 hours for best results).
In a medium sauce pot add honey, tamari, sesame oil, cider vinegar, mirin, and red pepper flakes and bring this mixture to a simmer.
In the meanwhile, mix cornstarch with 2 tablespoons of water until cornstarch is dissolved. Then pour cornstarch slurry into sauce, bring to a simmer and whisk constantly. Turn heat down to low and turn your attention to chicken.
Remove chicken from buttermilk soak and let it drain in a colander, then toss coated pieces into corn starch. Coat chicken completely in the corn starch.
In a large wok or sauté pan heat up your peanut oil (you can also use grape seed or canola oil) toss coated chicken pieces into oil and fry them for 4-5 minutes until they are fully cooked and golden brown.
Remove cooked chicken pieces from oil and let them drain on a sheet pan with a wire rack for 1-2 minutes, then add them to a large serving bowl. Pour honey sauce over chicken to coat all pieces and garnish with green onions or sesame seeds. Serve immediately.


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