Crispy Honey Chicken

Serves 4

Sauce

• 2 C honey 
• 1/2 C low sodium soy sauce
• 1 tsp sesame seed oil
• 1 dash of red pepper flakes 
• 1/4 C Apple Cider Vinegar
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp coriander
• 1 tsp onion powder
• 4 TBS cornstarch
• 1/4 C Water  

In a saucepan over medium heat, add all ingredients except for the cornstarch and water. Whisk and bring to a boil. 

In a separate bowl stir together the cornstarch and water. 

Once the sauce mixture is boiling, while continuing to whisk, slowly add the cornstarch mixture. Bring back to a boil and then turn down to simmer for 10 minutes. 

Remove from the heat and allow to finish thickening. The sauce will be only a little thick, as too thick will be hard to toss the chicken.

Chicken

• 4 chicken breasts, cut into 1 inch cubes 
• 2 C flour
• 1 C milk 
• oil for frying

Pour milk into a gallon ziploc bag. Add the chicken and let it marinade in the milk for about one hour. 
Pour flour into a separate gallon ziploc. Add the chicken and toss until well coated.

Heat oil in a large pot over medium-high heat.

Once the oil is hot, cook the chicken, turning occasionally until golden and cooked through. 

Drain on a paper towel and then toss in sauce and serve over rice.