Poultry Essentials: Firecracker Honey/Soy Chicken

21
Andy Anderson !

By
@ThePretentiousChef

Okay, you really need these tasty chicken bites… really.

Serve them up as a meal, or serve them individually. They go great as a snack on a warm Summer’s eve, as you drink a glass of chardonnay, and count the fireflies.

FYI: If “firecracker is not your style, then use regular sesame oil; in place of the hot, and reduce the cayenne pepper.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2 - 4
Prep:
15 Min
Cook:
15 Min
Method:
Pan Fry

Ingredients

  • PLAN/PURCHASE

  • THE SAUCE

  • 1/2 c
    fresh clover honey
  • 2 Tbsp
    tamari
  • 3 Tbsp
    rice wine vinegar
  • 1 tsp
    hot sesame oil
  • THE SLURRY

  • 1 Tbsp
    arrowroot powder
  • 2 Tbsp
    water
  • THE CHICKEN

  • 1 lb
    chicken breasts, boneless, skinless
  • 1 c
    flour, all-purpose variety
  • 1 Tbsp
    dehydrated onions, crushed to a powder
  • 1 tsp
    paprika
  • 1 tsp
    cumin
  • 1/4 tsp
    cayenne pepper, or to taste
  • 1 c
    buttermilk
  • ADDITIONAL ITEMS

  • ·
    grapeseed oil, or other non-flavored oil for frying
  • ·
    toasted sesame seeds, for garnish

How to Make Poultry Essentials: Firecracker Honey/Soy Chicken

Step-by-Step

  1. PREP/PREPARE
  2. Gather your Ingredients (mise en place).
  3. THE SAUCE
  4. Add the honey, tamari, sesame oil, and vinegar to a small saucepan, over medium heat.
  5. When the mixture begins to simmer, mix the arrowroot powder, and water together to make a slurry.
  6. Add the slurry to the simmering sauce.
  7. Use a small whisk to combine the slurry with the sauce.
  8. When the sauce thickens (about 4 – 5 minutes), reduce the heat to low, low, cover, and reserve.
  9. Chef’s Tip: If the sauce gets a bit too think, add a bit of water to thin it down. I want a thick sauce, but not one that is so thick it becomes goopy… I hate it when that happens.
  10. THE CHICKEN
  11. Cut the chicken into bite-size pieces, and reserve.
  12. Add about 1 inch (2.5cm), of oil to a high-walled pan, or pot, and raise the heat to 350f (175c).
  13. Add the buttermilk to a large bowl.
  14. Mix all the dry ingredients together in another bowl.
  15. Add the chicken to the flour mixture, and thoroughly coat.
  16. Shake off the excess, and dip the chicken in the buttermilk.
  17. Shake off the excess, and coat with the flour mixture, a second time.
  18. Add the breaded chicken to the hot oil, and cook until nice and crispy, about 4 – 6 minutes.
  19. Chef’s Tip: Don’t add too many of the breaded chicken bites to the oil, or it will drop the temperature, and you’ll wind up with soggy, not crispy bits.
  20. Place the chicken bites into a bowl, and toss with half the sauce.
  21. PLATE/PRESENT
  22. You could serve this as a meal, over rice, or you could serve them like I do, as individual bites before a meal. Drizzle some of the remaining sauce over the chicken when serving, and garnish with some toasted sesame seeds. Enjoy.
  23. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Firecracker Honey/Soy Chicken

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American




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