Ingredients
Chicken
- 1 ½ lb chicken breast, cut into 1-inch cubes
- 1 cup all-purpose flour
- 1 teaspoon red chili powder
- ½ teaspoon ground coriander
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 cup buttermilk
- Vegetable oil, for deep frying
Sauce
- ½ cup honey
- 3 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons rice wine vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water (for slurry)
- 1 teaspoon sesame oil
- 1 cup walnuts, toasted
Garnishing
- Sesame seeds, to garnish
- Chives, to garnish
Instructions
- Prepare the flour mixture: In a medium bowl, combine all-purpose flour with red chili powder, ground coriander, onion powder, ground black pepper, and salt. Mix thoroughly to ensure the spices are evenly distributed.
- Coat the chicken: Take the cubed chicken and dredge each piece first into the seasoned flour mixture. Then dip the chicken pieces into the buttermilk, and once again coat them in the flour mixture, pressing the flour onto the chicken to ensure a thick and even coating. Repeat for all pieces and set them aside on a plate.
- Deep fry the chicken: Heat vegetable oil in a deep pan or fryer. Fry the coated chicken pieces in batches to avoid overcrowding the pan. Cook until golden and crispy, about 5-7 minutes per batch depending on size. Remove the fried chicken and drain on paper towels to remove excess oil. Transfer to a bowl and keep warm.
- Make the sauce: In a saucepan, combine honey, soy sauce, water, and rice wine vinegar. Bring the mixture to a simmer over medium heat. In a small bowl, mix cornstarch with 1 tablespoon water to create a slurry and gradually add it to the simmering sauce, stirring constantly. Cook for about 4-5 minutes until the sauce thickens and becomes glossy. Stir in the sesame oil.
- Toss chicken with sauce and walnuts: Pour the thickened sauce over the crispy fried chicken in the bowl. Add the toasted walnuts and gently toss everything together until the chicken is fully coated in the sauce and the walnuts are evenly distributed.
- Garnish and serve: Sprinkle sesame seeds and chopped chives over the coated chicken for a fresh and nutty finish. Serve immediately for the best texture and flavor.
Notes
- Ensure the oil temperature is hot enough (around 350°F/175°C) to get the chicken crispy without absorbing too much oil.
- Toast the walnuts lightly in a dry pan before adding to enhance their flavor and crunch.
- You can substitute buttermilk with milk mixed with a teaspoon of lemon juice or vinegar as a quick alternative.
- For a milder flavor, reduce the red chili powder or omit it entirely.
- Serve this dish with steamed rice or stir-fried vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
