Double Crunch Honey Garlic Chicken

Alright today I'm trying the chicken version of yesterdays recipe, but because its SUPER BOWL SUNDAY I'm making it more in an appetizer form and adding a twist.



Honey Garlic Sauce:
In a medium sauce pan add 2 tbsp of olive oil and 3-4 chopped garlic cloves.   Cook over medium heat to soften but do not brown.  
Add: 1 cup honey, 1/4 cup soy sauce and 1 tsp red pepper flakes.    Simmer over medium heat for 5-10 minutes (be careful so it does not foam/boil over).   Set aside, off heat while you finish your chops.


4 boneless chicken breasts

Mix together:
1 cup flour
2 tsp salt
2 tsp 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 cayanne pepper

Whisk together an egg wash:
2 eggs
4 tbsp water

Place your chicken breasts between two pieces of wax paper and pound thin with a meat mallet (or a hammer if your me who does not own a mallet).    Cut your chicken now thin (1/2 inch or less) into strips; thus you have tenders!  

Season your chicken pieces with salt and pepper.      Dip the chicken into the dry mix.   Dip the chicken into the eggwash.   Dip the chicken into the dry mix one more time; pressing it in to get them good and coated.

Heat a skillet with about 1/2 inch of canola oil.   Temperature should be about a 4 our of 10; so that your chicken cooks through without over browning your outside.   Fry the chicken for about 4 minutes on each side, until golden brown and crispy.  

Set the chicken onto a drying wrack for a few minutes and then dip into the Honey Garlic Sauce and serve.

5Stars!!!!    Even with the twist.   Next time I'm going to up the red chilli pepper flakes to 2 tsps.   

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