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asian influence chicken bites with honey sauce

(2 ratings)
Recipe by
Andy Anderson !
Wichita, KS

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.

(2 ratings)
yield 2 -3
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For asian influence chicken bites with honey sauce

  • 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

How To Make asian influence chicken bites with honey sauce

  • 1
    THE CHICKEN
  • 2
    Gather all your ingredients.
  • 3
    Cut the chicken into bite size pieces.
  • 4
    Add the flour and cayenne to a large bowl.
  • 5
    Add the buttermilk to a large bowl.
  • 6
    Dredge chicken in the flour/cayenne mixture, until thoroughly coated.
  • 7
    Dip each piece into the buttermilk.
  • 8
    Dredge a second time in the flour/cayenne mixture, until thoroughly coated.
  • 9
    Chef'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.
  • 10
    Heat the oil in a large skillet over medium high heat, until it begins to shimmer.
  • 11
    Chef's Tip: Choose a pan size that gives you about a 1/2-inch depth to the oil.
  • 12
    Add the chicken in batches to the skillet, just a few at a time.
  • 13
    Chef's Tip: Don't overcrowd the pan... or the chicken won't crisp properly.
  • 14
    Cook until golden and crispy, about 2 minutes per side.
  • 15
    Transfer to a paper towel-lined plate.
  • 16
    THE SAUCE
  • 17
    Gather your ingredients
  • 18
    In a small bowl, combine arrowroot or cornstarch and 1 tablespoon water, and then set aside.
  • 19
    Chef'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.
  • 20
    Combine the remainder of the sauce ingredients in a small saucepan (except the sesame seeds) over medium heat, and bring to a simmer.
  • 21
    Chef'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.
  • 22
    Stir in the arrowroot, or cornstarch mixture until slightly thickened, about 2-3 minutes.
  • 23
    Dredge the chicken bits in the sauce.
  • 24
    Place the chicken on a bed of white rice, and sprinkle with the sesame seeds. Enjoy.
  • 25
    Chef'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.
  • 26
    Keep the faith, and keep cooking.
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