01 -
Pour 2"-3" of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and allow the oil to heat while preparing the sauce and chicken.
02 -
In a saucepan over medium heat, combine honey, soy sauce, water, sesame oil, red pepper flakes (if using), and vinegar. Whisk and bring to a boil. Mix cornstarch and water in a separate bowl. Gradually whisk the cornstarch mixture into the boiling sauce. Reduce heat to low and simmer for 10 minutes. If the sauce thickens too much, add water, one tablespoon at a time.
03 -
In a bowl, combine flour, chili powder, cumin, coriander, and onion powder. Stir with a fork until evenly mixed. In a separate bowl, add buttermilk.
04 -
Dip chicken pieces into the flour mixture, then into the buttermilk, and back into the flour mixture. Ensure an even coating on all pieces.
05 -
Place coated chicken pieces into the hot oil and fry for 5-7 minutes, turning as needed, until the internal temperature reaches 165°F (74°C). Transfer cooked chicken to a paper towel-lined plate.
06 -
Place all cooked chicken pieces in a mixing bowl. Pour the hot honey sauce over the chicken and gently toss until well coated.
07 -
Serve the crispy honey chicken over cooked rice and garnish with sliced green onions as desired.