You know a meal is good when the entire family doesn't speak because it takes away from their chewing time, lol. I tried this recipe a while back and my husband was almost ready to lick the sauce off his plate!
Double Crunch Honey Garlic Chicken
4 large boneless chicken breasts
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.
1 cup flour
2 tsp salt
2 tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
1/2 tsp cayenne pepper
8 tbsp water
Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing 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. Once oil is hot, fry them gently for about 4 or 5 minutes per side until golden brown and crispy. You want to be careful to not have the oven set too high or your chicken will brown too quickly. I had trouble with this, the original recipe has a much better golden colour so next time I'll turn down my oven even more. I think a little below medium will be just perfect. Here's the original link if you want to see how beautiful hers looks! I never got the texture that she achieved but it was still a great recipe!
Once the chicken has been drained, dip the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice, I like to serve it with mashed potatoes.
Honey Garlic Sauce
In a medium saucepan add
2 tbsp olive oil
3 – 4 cloves minced garlic
Cook over medium heat for a few minutes, just to soften the garlic but do not let it brown. Add:
1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper (I use not more than 1/4 tsp)
Simmer this together for 5-10 minutes, remove from heat. After this has cooled for a few minutes you can dip your fried chicken in the sauce before serving.