- 1 kilo chicken fillet
- 200 ml buttermilk
- all-purpose flour (large amount for coating the chicken)
- 100 ml sunflower oil or other neutral oil
- pepper and salt to taste
- 100 gram honey
- 6 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon chili flakes
- 4 tablespoons mirin (rice wine)
- 1 tablespoon cornstarch
Kitchen equipment needed
- cutting board & chef’s knife
- small saucepan
- 2 deep plates or bowls
- large skillet
- meat tongs
- large bowl
- paper kitchen towels
Preparation — 10 minutes
DIVIDE the chicken fillets into bite-size pieces, not too large and not too small. COMBINE honey, soy sauce, chili flakes and mirin in the small saucepan and heat on low heat.
COMBINE flour with pepper and salt in a deep plate and buttermilk in the second deep plate for coating the chicken pieces later on.
Finishing the sticky honey chicken — 20 minutes
COAT the pieces of chicken with flour, then buttermilk and then again into the flour. Make sure they’re coating all the way around. HEAT sunflower oil or other neutral oil in the large skillet. COOK the coated pieces of chicken for about 3 minutes on each side, exact time depends on the size of the pices. It’s best to cook them in batches, otherwise they’ll stick together and they won’t be crispy.
ADD paper kitchen towels in the large bowl and ADD the cooked chicken pieces in the bowl to get rid of any excess oil. REPEAT until all the chicken pieces are cooked and then REMOVE the paper kitchen towels.
As soon as the sauce is warm enough, ADD a tablespoon of cornstarch and whisk well. You’ll notice the sauce will thicken very quickly, POUR the sauce over the chicken pieces and make sure they’re coated well. SERVE immediately, you can serve the chicken with cooked rice and green beans. Enjoy!