Asian Influence Chicken Bites with Honey Sauce

Andy Anderson !

By
@ThePretentiousWichitaChef

I love Asian food; however, I’m not that fond of the take away variety that I get from my local Chinese restaurant. You know what I mean… the kind in the little white boxes.
Every chance I get I try to make take away foods at home. This is an excellent chicken recipe that’s relatively easy to make, and tastes miles above anything in a box.
So you ready… Let’s get into the kitchen.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
2-3
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

THE CHICKEN

1/2 c
grapeseed or vegetable oil
1/2 lb
chicken tenders (or breasts), boneless and skinless
1/2 c
flour all-purpose variety
2 pinch
cayenne pepper, or more to taste
1/2 c
buttermilk

THE SAUCE

1 Tbsp
arrowroot powder, or corn starch
1/2 c
fresh clover honey
2 Tbsp
tamari sauce
2 Tbsp
vinegar, apply cider variety
1 1/2 tsp
sesame oil
1 Tbsp
sesame seeds, toasted variety
1/2 tsp
red pepper flakes

Step-By-Step

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1THE CHICKEN

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2Gather all your ingredients.

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3Cut the chicken into bite size pieces.

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4Add the flour and cayenne to a large bowl.

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5Add the buttermilk to a large bowl.

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6Dredge chicken in the flour/cayenne mixture, until thoroughly coated.

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7Dip each piece into the buttermilk.

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8Dredge a second time in the flour/cayenne mixture, until thoroughly coated.

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9Chef's Tip: On this second dredge through the flour/cayenne mixture, pat as much flour as you can onto the chicken bits, and then let them rest for a few minutes while you get the oil up to temperature.

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10Heat the oil in a large skillet over medium high heat, until it begins to shimmer.

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11Chef's Tip: Choose a pan size that gives you about a 1/2-inch depth to the oil.

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12Add the chicken in batches to the skillet, just a few at a time.

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13Chef's Tip: Don't overcrowd the pan... or the chicken won't crisp properly.

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14Cook until golden and crispy, about 2 minutes per side.

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15Transfer to a paper towel-lined plate.

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16THE SAUCE

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17Gather your ingredients

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18In a small bowl, combine arrowroot or cornstarch and 1 tablespoon water, and then set aside.

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19Chef's Note: Why Arrowroot? Well, arrowroot has basically the same thickening properties of cornstarch, and some of my clients (and guests) are allergic to corn products.

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20Combine the remainder of the sauce ingredients in a small saucepan (except the sesame seeds) over medium heat, and bring to a simmer.

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21Chef's Tip: A light simmer is all you need for this sauce... any more and it will change the the taste to bitter. I hate it when that happens.

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22Stir in the arrowroot, or cornstarch mixture until slightly thickened, about 2-3 minutes.

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23Dredge the chicken bits in the sauce.

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24Place the chicken on a bed of white rice, and sprinkle with the sesame seeds. Enjoy.

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25Chef's Tip: If you cut the chicken into 1-inch bites, five pieces (along with about 1/2 cup rice) should be enough for each each guest.

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26Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Collection: Asian Inspired
Other Tag: Quick & Easy