Double Crunch Honey Garlic Chicken Breasts

4 servings

Ingredients

• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 teaspoon salt
• 4 teaspoon black pepper
• 3 tablespoons ground ginger
• 1 tablespoon freshly ground nutmeg
• 2 teaspoon ground thyme
• 2 teaspoon ground sage
• 1 teaspoon cayenne pepper
• 2 tablespoons paprika
• 4 eggs
• 8 tablespoons water
• 2 tablespoons olive oil
• 3-4 garlic cloves, minced
• 1 cup honey
• 1/4 cup soy sauce, low sodium is preferred
• 1 teaspoon ground black pepper
• canola oil for frying

Directions

Place the chicken breasts between 2 sheets of plastic wrap, and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breast by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika and cayenne pepper. (This flour and spice dredge mix is sufficient for two batches of this chicken recipe, so divide the batch and store 1/2 in a Ziplock bag in the freezer).

Make an egg wash by whisking together the eggs and water.

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix. Press the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperate here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. Just below medium heat works well. Fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce.

Serve with noodles or rice.

Directions for Honey Garlic Sauce

In a medium saucepan, add the 2 tablespoons olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.

Add the honey, soy sauce and black pepper.

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Recipe originally found on Rock Recipes.

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