Oct 03
Double Crunch Honey Garlic Chicken6 Comments

 

When I saw this recipe, I pretty much wanted it that very second. As we all know, organizing recipes can be quite the challenge and sometimes you forget about some, unfortunately this one was lumped into the “I forgot about you” category. I have lots of ways my recipes are organized and saved, but when I am menu planning, it is overwhelming to look at all the different places I have saved them. I have some saved on Pinterest, some on Foodgawker, some are starred in my Google Reader, etc. etc. Yet, sometimes that rediscovery is so exciting, like with this recipe.Clearly, I was not going to let myself forget about it a second time so it immediately went on to my Google calendar for dinner the following week.

Blair has two requirements when it comes to a dinner he will love, some type of meat and some type of sauce, and it usually needs to be served with rice or noodles. If you can’t tell from the picture, this was a home run in his book. You lightly fry some pounded chicken breasts and then make a sweet sauce that complements the spicy flour mixture oh so well. I whipped this up on a Saturday night and it felt like we were eating some take out at home. It actually comes together quite quickly and you will be enjoying it in no time, trust me you don’t want to be like me and forget this one!

Double Crunch Honey Garlic Chicken
Ingredients:
For the chicken
4 chicken breasts
1 cup flour
2tsp salt
2tsp 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

For the egg wash:
2 eggs
4 tbsp water

For the sauce:
2 tbsp olive oil
3 – 4 cloves minced garlic

3/4-1 cup honey (depending on how sweet you want it)
¼ cup soy sauce

1 tsp ground black pepper
 

What you’ll do:
Combine the flour and spices together in a medium bowl. Prepare the egg wash by gently beating together the eggs and water. Pound the chicken breasts so that they are even and season with salt and pepper. Dip the meat into the flour mixture, followed by the egg wash, and one more time in the flour mixture. If you need to, press the flour mixture into the meat to get good contact. 

Heat a skillet with a half of an inch of canola oil covering the bottom. When the oil is hot, reduce the heat to medium and  fry the chicken breasts for about 5 minutes on each side or until golden brown and crispy. Since the meat was pounded thinly, it should not take longer than that. Transfer to a baking sheet lined with paper towels.

In the meantime, prepare the sauce. Combine the oil and garlic in a medium saucepan, cook slightly, making sure the garlic does not brown. To the garlic, add the honey, soy sauce, and pepper. Simmer together for 5-10 minutes. Remove from heat and allow to cool. Dip the cooked chicken breasts into the sauce and serve over noodles or rice.


Source: Adapted from Rock Recipes 

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6 Responses to Double Crunch Honey Garlic Chicken

  1. Unknown says:

    Once this heat wave ceases up here I will be making this!

  2. Jessica E. says:

    Wow I just tried this recipe tonight and it was sooo good! I loved all the spices but my mother-in-law said that it needed less ginger (I disagree).
    Thank you for this awesome dish!

  3. Anonymous says:

    Made this but made the pieces more bite sized. Also made a bit more sauce to go over the rice. Garnished with scallions…yummy

  4. Anonymous says:

    This was amazeballz! lolz

  5. Tracy says:

    Made this tonight and it was wonderful. I served it with baked rice and roasted garlic parmesan green beans. The sauce was great on those too! Next time I’m going to make the chicken bite size. Thanks for the great recipe!

  6. Why did I wait so long to make this?? I drooled when I first read the post, and I devoured this delicious dish when I finally made it. Thank you EVER so much for sharing!

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