Crispy Honey Chicken

It’s the 10th and that means time to share the results of another Muslim Food Bloggers Challenge! I really look forward to these challenges because it gives me a chance to cook or bake with a goal in mind. This month’s challenge was to use honey as one of the main ingredients in a dish.

When it was announced that honey was going to be our star ingredient, the first (and second, and third, and fourth 😉 ) thought that came to my mind was to make a dessert. After all, honey is used as a sweetener, so dessert should naturally be the choice. Before I went ahead and got a chance to make a dessert, I happened upon this recipe and I suddenly had a lightbulb moment- why am I restricting myself to just desserts? Why not think outside the box?

This recipe is amazing, and it reminds me of Asian takeout we’ve enjoyed in the past.  It’s easy, and comes together fast; just be sure to have everything ready before you start, because it goes fast!

To see what everyone else is cooking (or baking!) up with honey this month, check it all out here:

 

 

Crispy Honey Chicken

Yield: 4 Servings

Ingredients:

For Chicken:

  • 1 ½ pounds boneless chicken breast, cut into bite-size pieces
  • 1 ½ cups all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon onion powder
  • ¾ cup buttermilk
  • Oil, as needed, to deep fry

For Sauce:

  • 3 tablespoons water, divided
  • 1 tablespoon cornstarch
  • ½ cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon sesame oil
  • Red pepper flakes, as needed, optional

Directions:

Prepare Chicken:

In a large bowl, combine all-purpose flour, chili powder, cumin powder, coriander powder, and onion powder. Mix well and set aside.

Pour buttermilk into a separate bowl and set aside.

Toss the chicken in the flour mixture. Dip each piece into the buttermilk, and then dredge once again in flour mixture. Transfer to a plate and set aside.

Heat oil in a large vessel over medium-high heat. Fry the chicken in batches until cooked through and crispy, about 5 minutes. Drain on paper towels and set aside.

Prepare Sauce:

In a small bowl, whisk together cornstarch and 1 tablespoon water. Set aside.

Heat a large vessel over medium heat. Mix together honey, remaining 2 tablespoons water, soy sauce, apple cider vinegar, sesame oil, and red pepper flakes (if using). Once it comes to a boil, slowly whisk in the cornstarch mixture and bring to a boil. Reduce heat to low and simmer until thickened, 5 to 8 minutes (if sauce seems to be too thick, add a few splashes of water). Remove from heat.

Add cooked chicken to sauce, and mix well so that it is evenly covered in the sauce.

Serve over white or brown rice.

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Honey Pecan Granola

I was never a fan of granola growing up. Over time, however, my tastes have evolved, and now I’m a big fan (probably has something to do with my love for all things crunchy). I love snacking on it parfait-style, sandwiched between layers of creamy Greek yogurt and sweet and juicy strawberries. It makes a great snack and breakfast, and it is SO easy to prepare!

(Recipe adapted from Martha Stewart)

HoneyPecanGranolaPic

 

Honey Pecan Granola

Yield: 4 ½ Cups

Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1 ½ cups pecans, coarsely chopped
  • Pinch of salt
  • 3 tablespoons unsalted butter
  • 1/3 cup honey

Directions:

Preheat oven to 300°F and set aside a parchment lined baking sheet.

In a large bowl, combine oats, pecans, and salt and mix well. Set aside.

Combine butter and honey in a saucepan and warm over medium-high heat, until the mixture attains a runny consistency. Pour the butter and honey mixture over the oat mixture and mix well, making sure that it is evenly coated. Transfer oats to the baking sheet, spread in an even layer, and bake until lightly golden, about 30 minutes, stirring halfway through.

Allow granola to cool completely on baking sheet. Store in an airtight container at room temperature.

Honey and Wheat Rolls (Overnight)

Yeast is something that I’m always a little apprehensive about.  I always find that I second-guess myself throughout the entire baking process whenever I use it.  Hopefully that changes soon though, because it seems as if I’ve been on a yeast-kick lately.  In fact I’ve been so obsessed that I made two different types of yeasted rolls in less than 48 hours!

I found the recipe for these dinner rolls in Taste of Home-Fall Baking magazine while we were on our last flight.  They were easy to put together (all of the rising is done overnight while you sleep!) and wholesome.  Just slather some butter on these beauties, or do it Zuni’s and my way- with some jam 🙂

 

 

Honey and Wheat Rolls

(Overnight)

Yield:  18 Rolls

Ingredients:

  • 1 package active dry yeast (¼ ounce)
  • 1 ¼ cups warm water, divided (between 110° and 115°F)
  • 1 egg
  • 1/3 cup honey
  • ¼ cup oil
  • 1 teaspoon salt
  • 1 ½ cups whole-wheat flour
  • 2 ½ cups all-purpose flour
  • Melted butter, for brushing

Directions:

Dissolve yeast in ¼ cup warm water in a small bowl and set aside.

In a larger bowl, beat egg until foamy.  Add the yeast mixture, honey, oil, salt, whole-wheat flour, and remaining water.  Beat on medium speed for three minutes.  Stir in all-purpose flour to form a soft and sticky dough.  Cover and refrigerate overnight.

Punch dough down.  Turn dough out on a floured surface and divide into two.  Shape each half into 9 balls.  Form knots by rolling each ball into a 10-inch rope, typing a knot in the center, and pinching the ends together underneath.

Place rolls two inches apart on a greased baking sheet.  Cover and allow them to rise for about one hour.

Bake at 375ºF for 10-12 minutes, or until golden-brown.  Brush with melted butter.