- 4
- 30 mins
Ingredients
- 6 tbs honey
- 3 tbs soy sauce
- 3 tbs brown sugar
- 3 tsp vinegar
- 2 tsp sesame oil
- 4 garlic cloves, minced
- 1/2 cup flour
- 1 tsp salt
- 1 tsp garlic powder
- 2 eggs
- 1 1/2 cups panko bread crumbs
- 1/4 vegetable oil
- 2 boneless, skinless chicken breast halves, cut in half butterfly style or pounded to 1/4” thick and cut in half widthwise
Preparation
Step 1
on getting things done, lots of things even, it’s in the execution of these plans that I tend to get tripped up.
I plan things and make lists and add stuff to my calendar. And then, when the time finally comes to make good on all of these plans, I keep right on planning and listing and scheduling. It’s only at the precise moment that any and all possibility of actually succeeding with these plans has passed that I spring into action.
start to get a little tricky, though, is with the weekly menu. Basically each week I spend an embarrassing amount of time putting it all together – I figure out what we’re going to eat and when, I make the grocery list, I get all the stuff and then… I blow it.
It’s not always immediately. Sometimes I even make it three or four days before things start to fall apart. But eventually they
I had planned is way past it’s prime or when I realize that the kale is just fine but I was never actually going to make a
please don’t make me go to the grocery store
dinners, this Crispy Honey Garlic Chicken is one of my family’s absolute favorites. I would call it a pantry dinner except that I generally don’t store chicken in the pantry but I do almost always have everything I need on hand and I also almost always have the 20 minutes it takes to throw it together.
Yield:
2 boneless, skinless chicken breast halves, cut in half butterfly style or pounded to ¼” thick and cut in half widthwise
In a small mixing bowl stir together first six ingredients (honey through garlic cloves). Set aside.
In a large skillet, heat 2 tablespoons vegetable oil over medium high.
In a shallow bowl or pie plate, whisk together flour, salt and garlic powder. In a separate dish, beat eggs together. In a third dish, add panko crumbs. Dredge each chicken piece in flour mixture, then eggs and then panko crumbs, pressing crumbs slightly to adhere.
Heat vegetable oil in a large skillet over medium high. Cook until chicken is golden browned on both sides and cooked through, 3-5 minutes per side. Remove from pan and set aside.
Using tongs and a wad of paper towels, wipe out the pan. Return pan to medium high heat and pour in honey garlic mixture. Simmer mixture, stirring frequently, until reduced and slightly thickened, 1-3 minutes and remove from heat. Add chicken back to the pan and turn to coat both sides of each piece with sauce. Serve immediately.