Crunch Chicken Breasts with Honey and Garlic Souce
For the Chicken
4 large boneless skinless chicken breasts, pounded thin (cut into smaller pieces if necessary for manageability)
4 teaspoons salt
4 teaspoons black pepper
For the Flour Coating
2 cups flour
3 tablespoons ground ginger
2 teaspoons ground thyme
2 teaspoons ground sage
2 tablespoons paprika
1 teaspoon cayenne pepper (or to taste)
For the Egg Wash
8 tablespoons water
Honey Garlic Sauce
2 tablespoons olive oil
3 -4 minced garlic cloves
1 cup honey
¼ cup soya sauce
1 teaspoon ground black pepper
peanut oil or canola oil
- To make the Honey Garlic Sauce: In a small saucepan, heat the olive oil and cook the garlic over medium heat the to soften, but do not allow it to brown.
- Add the honey, soya sauce and 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.
- Make an egg wash by whisking together the 4 eggs and 8 tablespoon water; set aside.
- Combine together the flour ginger, thyme, sage paprika and cayenne pepper; set aside.
- 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, pressing the mix into the meat to get good contact. Allow to rest for about 15-20 minutes to allow for good adherence.
- Heat a heavy-bottomed skillet (black iron is good) on the stove with about a half inch of peanut or canola oil covering the bottom. You will want to carefully regulate the temperature 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, about 4 or 5 minutes per side until golden brown and crispy. Do not crowd the pieces.
- Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce.