Double Crunch Honey Garlic Chicken

By Addie

"May substitute boneless pork, but may need to increase cook time. I totally agree with a reviewer that the egg wash and flour ratio to breast is too much. I'd cut that in half."

Ingredients

• For the Chicken:
• 4 large boneless skinless chicken breasts, pounded thin (cut into smaller pieces if necessary for manageability)
• 4 teaspoons salt
• 4 teaspoons black pepper
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• For the Flour Coating:
• 2 cups flour
• 3 tablespoons ground ginger
• 2 teaspoons ground thyme
• 2 teaspoons ground sage
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper (or to taste)
• ......................................
• For the Egg Wash:
• 4 eggs
• 8 tablespoons water
• ......................................
• Honey Garlic Sauce:
• 2 tablespoons olive oil
• 3-4 minced garlic cloves
• 1 cup honey
• 1/4 cup low-salt soy sauce
• 1 teaspoon ground black pepper
• ........................................
• Peanut oil or canola oil

Preparation

Step 1

1. 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 breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

2. Sift together flour, salt, pepper, ginger, nutmeg, thyme, sage, paprika, and cayenne pepper.

3. Whisk together the eggs and water.

4. 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.

5. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature 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. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
6. 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.
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For the Honey Garlic Sauce:

In medium saucepan add oil & garlic. Cook over medium heat to soften the garlic but not brown. Add honey, soy sauce, and pepper to the pan and simmer for 5-10 minutes. Remove from heat and allow to cool before serving.
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REVIEWS:

Awesome!!!!! There was too much flour and egg wash. Next time I'll cut back. This was sooo good. Sweet, crunchy, salty. YUM!

This turned out to have a really nice mix of flavors. Even my three year old loved it!