4 Servings 15 min Cook
1/2 Cup Vegetable Oil
4 Breast, bone and skin removed Chicken Breast
1 Cup Wheat Flour
1 Cup Buttermilk
1 Tbsp Cornstarch
1/2 Cup Honey
2 Tbsp Soy Sauce
1 Tbsp Vinegar
1 Tsp Sesame Oil
1/2 Tsp Crushed Red Pepper Flakes
Heat vegetable oil in a large skillet over medium high heat.
Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side.
Transfer to a paper towel-lined plate.
In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes.
Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
Serve chicken immediately, drizzled with honey glaze.
*Note: Fat content is probably lower because chicken is only cooked in oil, not all oil is ingested.