1/3 to ½ C Honey
2 T Tamari or Coconut Aminos
2 T Water
¼ t Sesame Oil
1 T Apple Cider Vinegar
Red Pepper flakes, to taste
1 T Arrowroot
1 T water
1-1/2 # chicken breast (about 3 breasts), cut into 1 1/2” pieces
1 - 1 ½ C Gluten Free All Purpose Flour
1 t chili powder
1 t cumin
½ t Coriander
½ t onion powder
1 C (½ Pint) Buttermilk OR milk alternative and 1 T vinegar or lemon juice to equal 1 C (let sit 5 minutes)
Avocado Oil for frying, enough to cover the sauté pan to a depth that chicken pieces are submerged half way.
In saucepan over medium heat, add honey, Tamari, water, sesame oil, red pepper flakes and vinegar. Whisk together and bring to a boil.
In a separate bowl, stir together cornstarch and water. Set aside. Once sauce is boiling, add slowly the cornstarch and water mixture. Add water or cornstarch to modify your desired thickness of the sauce.
In a dish, mix the flour and spices. Put buttermilk in a separate bowl. Toss the chicken first in the flour, then in the buttermilk and place coated chicken in hot oil, cook for about 7 minutes turning so all sides get cooked. Cook in batches until all pieces are cooked and place on paper-towel lined plate to remove excess grease.
Combine all the cooked chicken in large mixing bowl and pour hot honey sauce over chicken and mix until all pieces are coated.
Serve with rice and a green salad.