For the Sauce:

  • 1/2 C honey
  • 3 Tbsp low sodium soy sauce
  • 1/8 tsp sesame seed oil
  • 1 dash of red pepper flakes
  • 1-1/2 Tbsp apple cider vinegar
  • 1 Tbsp cornstarch
  • 1 Tbsp water

For the Chicken:

  • 2 boneless, skinless chicken breasts – cut into 1-1/2″ cubes
  • 1-1/2 C flour
  • 1-1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder
  • 3/4 tsp onion powder
  • 1 C buttermilk
  • vegetable oil – for frying


  1. Cut chicken breasts into 1-1/2″ cubes – set aside
  2. In a very small bowl, stir together the cornstarch and water – set aside
  3. In a large Ziploc bag, mix the flour, chili powder, cumin, garlic powder and onion powder – set aside
  4. In a saucepan over medium heat, add the honey, soy sauce, sesame oil, red pepper flakes and apple cider vinegar
  5. Whisk and bring to a boil
  6. Once the mixture is boiling, while continuing to whisk, slowly add the cornstarch mixture
  7. Bring back to a boil and then turn down to simmer for 10 minutes
  8. Remove from the heat and allow to finish thickening – After 5 minutes, if the sauce is too thick, add a little soy sauce to thin it out a bit
  9. Add about an 1″ thick of oil in a cast iron dutch oven (or very heavy duty pot) over medium-high heat until the oil is hot
  10. Toss the chicken in the flour, then the buttermilk and then back into the flour
  11. Once the oil is hot, cook the chicken, turning occasionally until golden and cooked through
  12. Drain on a paper towel and then toss in the sauce and serve over sticky rice