- ½ cup vegetable oil & 1 stick butter
- 1 pound boneless, skinless chicken breasts, halved lengthwise, tenderized & cut into bite size pieces
- Flour with salt & pepper
- Buttermilk
Ingredients for Sauce:
- 2 tablespoons cornstarch
- 1 cup honey
- 4 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons sesame oil
- 1 teaspoon red pepper flakes
Directions
Make a dredging station: in one Tupperware bowl pour your flour, salt & pepper. In another pour your buttermilk. I used 2-3 cups each but the measurements don’t have to be exact.
Prep chicken. Toss cut pieces into flour, then buttermilk, then back to flour. I did this in 3 batches.
Heat skillet with all of the oil and half of the butter. Cook chicken in batches for 2 minutes on each side in skillet. Set each batch aside on paper towel covered baking sheet. After the 2nd batch add the rest of the butter to make sure you have enough to cook the rest of the chicken.
To make the sauce whisk the cornstarch with 2 tablespoons of water in a small bowl. Set aside. Whisk remaining ingredients for sauce in small sauce pan on stove. Bring to a boil, reduce heat and add cornstarch mixture. Let simmer 2-3 minutes. The sauce will thicken.
I poured all of the chicken into a large bowl and poured the sauce over and tossed very gently. I did not use all of the sauce.
What a keeper! This was so very good. It was easy but messy. (Every time I dredge meat my kitchen is messy). The boys absolutely loved this with homemade fried rice. I adapted this recipe from Damn Delicious.
