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honey walnut chicken served over rice

Crispy Honey Walnut Chicken

5 from 1 vote
Created by Mariam Ezzeddine
A popular Chinese dish, this Honey Walnut Chicken comes together easily in a few simple steps. Crispy, deep-fried chicken tossed with crunchy walnuts and then coated in a delicious sauce, this takeout recipe will be loved by your entire family.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Shrimp
Cuisine Asian
Servings 4 servings
servings

Ingredients

Chicken

  • 1 ½ lb chicken breast cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 1 teaspoon red chili powder
  • ½ teaspoon ground coriander
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 cup buttermilk
  • Vegetable oil to fry

Sauce

  • ½ cup honey
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon cornstarch + 1 tablespoon water
  • 1 teaspoon sesame oil
  • 1 cup walnuts toasted

Garnishing

  • Sesame seeds to garnish
  • Chives to garnish

Instructions

  • In a medium bowl with flour add the spices; red chili powder, coriander, onion powder, black pepper, and salt. Mix it until well combined.
  • Dredge the chicken into the flour mixture first and then dip it into the buttermilk and then back into the flour mixture pressing to coat evenly.
  • Repeat the same with the remaining chicken pieces and keep them on a plate.
  • Deep fry the chicken in batches until golden. Drain the excess oil in a kitchen towel and set the chicken aside in a bowl.
  • Prepare the sauce by combining the sauce ingredients in a saucepan. Allow the sauce to simmer for 4-5 minutes until thickens.
  • Pour the sauce over the crispy chicken along with the walnuts and toss it well until the sauce is evenly coated.
  • Garnish the crispy honey walnut chicken with sesame seeds and chives and serve.

Notes

  • Pat dry the chicken if there’s moisture. This helps the seasoning and cornstarch coat the chicken better.
  • The best temperature to fry the chicken is 350 F degrees. Let the oil slowly come up to temperature at the beginning of the recipe so you don’t have to wait long.
  • Make sure the oil is hot as it can cause the chicken to get greasy if the oil is low in temperature.
  • Using a light colored pan to cook the sugar syrup helps you see the color of the syrup and walnuts better.
  • Don’t add all the chicken into the hot oil at once as it’ll bring the temperature of the oil down.

Nutrition

Calories: 695kcal | Carbohydrates: 69g | Protein: 47g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 1317mg | Potassium: 942mg | Fiber: 3g | Sugar: 39g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 4mg
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