My wife brought home some "popcorn" sized chicken and it was drizzled in a white sauce to die for. - Makes a great appetizer - personally I would step it up and do 11 minutes in a commercial oil pressure cooker as Chick Fill A does. 475° I think. KFC is at a lower temp.


Asian Honey Chicken
[IMG:http://damndelicious.net/wp-content/uploads/2014/05/IMG_8349edit-340x340.jpg]
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
A take-out favorite that you can easily make right at home – and the homemade version tastes a millions times better!
Print Recipe

Ingredients:
[*]1/2 cup vegetable oil
[*]1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
[*]1 cup all-purpose flour
[*]1 cup buttermilk
For the sauce

• 1 tablespoon cornstarch
  
• 1/2 cup honey
  
• 2 tablespoons reduced sodium soy sauce
  
• 1 tablespoon apple cider vinegar
  
• 1 teaspoon sesame oil
  
• 1/2 teaspoon crushed red pepper flakes, or more, to taste
  
• We added butter.
  

Directions:

1. Heat vegetable oil in a large skillet over medium high heat.
   
2. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
   
3. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
   
4. In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
   
5. 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 cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
   
6. Serve chicken immediately, drizzled with honey glaze
   

It was wow all over the place... great flavor profile and a clear money maker. Give it a shot - get the staff to try it... forget the rice. We just made several variations of the hands down sauce. WINNING!