Ingredients
½ cup rice bran oil
500 g boneless, skinless chicken breasts, 2 cm chunks
1 cup all-purpose flour
1 tsp SIDS CRAZY SALT
1 cup buttermilk
FOR THE SAUCE:--
1 tbsp cornflour
½ cup raw bush honey
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 tsp sesame oil
½ tsp crushed red pepper flakes, to taste
Directions
Heat oil in a large frypan over medium high heat.
Working one at a time, dredge chicken in flour and SIDS CRAZY SALT mixture, dip into buttermilk, then dredge in flour again, pressing to coat.
Working in batches, add chicken to the pan, 3-4 at a time and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
In a small bowl, combine cornflour and 1 tablespoon water then set aside.
In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil, reduce heat and stir in cornflour mixture until slightly thickened, about 2-3 minutes. Set aside.
Serve chicken immediately, drizzled with honey glaze.
