Happy weekend! The other day I created a facebook page for Rhyme & Ribbons. If you like me, you should like the page. I’ve even made a handy social media icon for facebook there on the side. Or if you are lazy you can just click here.
You know by now that I love to kick off the weekend with a recipe. And here it is! Double Crunch Honey Garlic Crunch Chicken. (Can you say that three times fast.) I’m not going to prattle on anymore. Long story short, this dish is delicious.
Adapted from Rock Recipes
Ingredients:
For chicken:
4 chicken breasts
1 cup of flour
2 teaspoons salt
2 teaspoons pepper
1 tablespoon ginger
1 tablespoon nutmeg
1 teaspoon ground thyme
1 teaspoon ground sage
1 tablespoon paprika
1 teaspoon cayenne
2 eggs
2 tablespoons milk
For Sauce:
3 cloves garlic, peeled and minced
2 tablespoons olive oil
3/4 cup honey
1/4 cup soy sauce
1 teaspoon ground black pepper
Instructions:
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the chicken to 1/2 inch thick. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix.
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. I find just below medium heat works well. I fry them gently for about 4 or 5 minutes per side until golden brown and crispy.While your chicken is cooking start preparing your sauce.
Cook the garlic and olive oil in a small saucepan over medium heat to soften the garlic but do not let it brown. Then add the other sauce ingredients. Simmer together for 10 minutes, remove from heat and allow to cool for a few minutes. (Be careful because this sauce really really foams up!) Then dip the cooked breasts into the Honey Garlic Sauce.
