Ingredients:


Honey sauce:


1/2 cup (125 mL) honey

2 tablespoons low-sodium soy sauce

2 tablespoons water

1/4 teaspoon sesame oil

1 tablespoon apple cider vinegar

Pinch of cayenne pepper flakes

1 tablespoon cornstarch


Chicken:


3 large chicken breasts cut into 1 1/2 inch pieces

1 1/2 cups (375 mL) flour

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon onion powder

1 1/2 cups (375 ml) buttermilk

Canola oil (2 inches / 5 cm in the bottom of a pot)



Preparation:


In a saucepan over medium heat, add honey, soy sauce, water, sesame oil, cayenne pepper flakes and vinegar. Bring to a boil.

In another bowl, dissolve cornstarch in water. Add to the pot and simmer for 10 minutes.

Begin heating oil over medium heat.

In a dish, mix flour and spices. Put the buttermilk in another bowl.

Dip the chicken in the flour, then in the buttermilk and in the flour again. Do 15 at a time.

Place the chicken in the oil for 5 to 7 minutes, turning the chicken so that both sides are cooked through.

Place the chicken on a plate that is lined with paper towels.

Cook remaining chicken.

Place all chicken in a bowl. Pour the sauce over it. Shake bowl.

Serve with rice!