Monday, November 5, 2012

Double Crunch Honey Garlic Chicken

This chicken was a nice change of pace.  It was too spicy for our kids, but John and I enjoyed it.  I served it with some rice.  The breading turned out nice and crunchy, but the chicken was tender and moist.  
John's Rating: 9

Recipe from: Rock Recipes

2  large boneless chicken breasts

Slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
Mix together:

1/2 cup flour
1/2 cup corn starch
2 tsp salt
1 tsp black pepper
1-2 Tbsp ground ginger
1 tsp ground nutmeg
1 tsp paprika
1 tsp chipolte chili powder

Egg wash: 
Mix one egg with 2 Tbsp of water
Dip the breast into the flour/spice mix, then the eggwash and then a final time into the flour/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. 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 between the medium and high heat works well. I use a burner setting of about 7 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.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce.  (or you can just drizzle them with sauce).  Serve with noodles or rice.

Honey Garlic Sauce

In a medium saucepan add

 1tbsp olive oil
 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:

3/4 cup honey
¼ cup soy sauce 
1 tsp ground 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.

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