The recipe is very simple; the only tedious part is measuring and sifting together the dry ingredients. Other than that, this recipe is a piece of cake! (I suggest serving this with some veggies, so there's not too much guilt leftover at the end of the night *wink*)
Recipe:
4 Large Chicken Breasts
2 cups flour
4 teaspoons salt
4 teaspoons pepper
3 tablespoons ground ginger
2 tablespoons ground nutmeg
2 teaspoons ground thyme
2 teaspoons ground sage
2 tablespoons paprika
1 teaspoon cayenne pepper
Canola Oil
4 eggs
8 tablespoons water
2 tablespoons olive oil
3-4 cloves garlic, minced
1 cup honey
1/4 cup soy sauce
1 teaspoon ground black pepper
Please note: The flour and spice mix is enough to make multiple batches of the chicken. I managed to only use a third of the batch for 4 pieces of chicken. If you have any leftover mix, stick it in a Ziploc bag and freeze it for the next time!
Directions:
1. Make sure that each chicken breast is roughly 1/2 inch thick. (This ensures that the chicken will all cook at the same speed) If not, place the chicken between two sheets of plastic wrap, and use a meat mallet to pound it to a 1/2 inch thickness. As an alternative, you can even slice the breast in half horizontally instead of using a meat mallet.
2. Sift together your flour, salt, pepper, ground ginger, ground nutmeg, ground thyme, ground sage, paprika, and cayenne pepper.
3. Whisk together the eggs and water to create an egg wash.
4. Season the chicken breast with salt and pepper on both sides before dredging in the flour mix. After dredging in the flour mix, dip the chicken in the egg wash, and dredge one more time in the flour mix. (Thus the double crunch)
5. Heat a skillet on the stove with about 1/2 inch of canola oil covering the bottom. You will want to carefully regulate the temperature as you do not want the chicken to brown too quickly. Just below medium heat works best. I kept the stove between 4-4 1/2 on a 10 dial stove and fried them gently for 4-5 minutes per side, until golden brown and crispy.
Hint: Make sure that both sides of the chicken are still fully dredged before frying. Sometimes after dipping the chicken in the egg wash, the egg wash absorbs the flour. In that case, just dip that chicken right back into flour mix, then into your pan.
6. Drain the chicken on a wire rack for a few minutes before dipping into the Honey Garlic sauce.
7. Heat a saucepan over medium heat and add the olive oil and minced garlic. Do not let the garlic brown.
8. Add the honey, soy sauce, and pepper and allow to simmer for 5-10 minutes. Remove from heat and allow to cool for a few minutes. Watch the sauce as it simmer because it can foam up over the pot very easily.
9. Coat the chicken in the sauce and serve immediately.
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