Directions

1. Heat vegetable oil in a large cast iron skillet over medium 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.