A friend from China introduced me to this dish, and we’ve loved it ever since!

1. In a large bowl, combine the flour, salt, black pepper, paprika, and garlic powder.

2. Dip each piece of chicken into the buttermilk, then coat it in the flour mixture, shaking off any excess.

3. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and fry until golden brown and cooked through, about 10-12 minutes per side.

4. Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.

5. In a small saucepan, combine the honey, soy sauce, minced garlic, and apple cider vinegar. Bring to a simmer over medium heat.

6. Stir in the cornstarch mixture and continue to cook until the sauce thickens, about 2-3 minutes.

7. Once the chicken has drained, transfer it to a serving plate and drizzle the honey garlic glaze over the top.

8. Garnish with chopped green onions or chives before serving.

For a spicier kick, add a teaspoon of sriracha or chili flakes to the glaze. If you prefer a lighter version, try baking the chicken instead of frying it. You can also use boneless chicken breast or tenders for a quicker cooking time. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.