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In a medium pot cook white rice per package directions. Set aside once done cooking.
In a medium sauce pan combine honey, soy sauce, water, sesame oil, rice vinegar, and red pepper flakes. Whisk together and bring to a boil
In a small separate bowl combine cornstarch and water. Whisk until no lumps remain
Once the sauce is boiling slowly whisk in cornstarch. Turn heat to low and let simmer while you prepare the chicken. Stir occasionally
In a large skillet over medium heat add vegetable oil until it is about 2 to 3 inches deep. Turn heat to medium and let sit until the temperature reaches 350°F. It’s important that you test the temperature with a meat thermometer. If it’s too hot it will burn the exterior of the chicken.
In a large bowl combine flour, cumin, chili powder, coriander, onion powder, salt, and black pepper. Whisk together. In a separate bowl add the buttermilk.
Work in batches to cook the chicken in the following order. Take the 1-inch chicken pieces and dip them in the flour mixture. Then dip them in the buttermilk. Then dip them back in the flour mixture. Tap excess flour off of the chicken pieces and add to the hot 350 degree oil.
Cook chicken for 5 to 7 minutes, or until the internal temperature is at least 165 degrees when tested with a meat thermometer. Remove chicken from hot oil and place on a paper towel-lined plate.
When all the chicken is cooked, place it in a large mixing bowl. Pour the hot honey sauce over the top of the chicken. Use tongs or a large spoon to “toss” the chicken with the honey sauce.
Serve over white rice and garnish with green onions and toasted sesame seeds.