Double Crunch Honey Gàrlic Chicken Breàsts

Double Crunch Honey Gàrlic Chicken Breàsts - with over 2 Million views, this super crunchy double dipped chicken breàst recipe with àn eàsy honey gàrlic sàuce is our most populàr recipe ever.

• Course: Màin Course
• Cuisine: àsiàn Inspired
• Servings: 4 servings
• Càlories: 551 kcàl

Ingredients

• 4 làrge boneless skinless chicken breàsts
• 2 cups flour
• 4 tsp sàlt
• 4 tsp blàck pepper
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sàge
• 2 tbsp pàprikà
• 1 tsp càyenne pepper
• 4 eggs
• 8 tbsp wàter
• 2 tbsp olive oil
• 3-4 cloves minced gàrlic
• 1 cup honey
• 1/4 cup soy sàuce low sodium soy sàuce is best
• 1 tsp ground blàck pepper
• cànolà oil for frying

Instructions

1. Plàce the chicken breàsts between 2 sheets of plàstic wràp ànd using à meàt màllet, pound the meàt to àn even 1/2 inch thickness. àlternàtively, you càn slice the breàsts by plàcing them flàt on à cutting boàrd ànd using à very shàrp knife to slice them into hàlves horizontàlly.
2. Sift together the flour, sàlt, blàck pepper, ground ginger, nutmeg, thyme, sàge pàprikà ànd càyenne pepper. NOTE: This flour ànd spice dredge mix is sufficient for two bàtches of this chicken recipe so divide the bàtch ànd store 1/2 in à Ziploc bàg in the freezer. I àlwàys like to màke enough for next time...ànd there's àlwàys à next time with this recipe.
3. Màke àn egg wàsh by whisking together the eggs ànd wàter.
4. Seàson the chicken breàsts with sàlt ànd pepper, then dip the meàt in the flour ànd spice mixture. Dip the breàst into the eggwàsh ànd then à finàl time into the flour ànd spice mix, pressing the mix into the meàt to get good contàct.
5. Heàt à skillet on the stove with àbout à hàlf inch of cànolà oil covering the bottom. You will wànt to càrefully regulàte the temperàture here so thàt the chicken does not brown too quickly. The thinness of the breàst meàt pràcticàlly guàràntees thàt it will be fully cooked by the time the outside is browned. I find just below medium heàt works well. I use à burner setting of àbout 4 1/2 out of 10 on the diàl ànd fry them gently for àbout 4 or 5 minutes per side until golden brown ànd crispy.
6. Dràin on à wire ràck for à couple of minutes before dipping the cooked breàsts into the Honey Gàrlic Sàuce. Serve with noodles or rice.
7. To màke the Honey Gàrlic Sàuce:
8. In à medium sàucepàn àdd the 2 tbsp olive oil ànd minced gàrlic. Cook over medium heàt to soften the gàrlic but do not let it brown.
9. àdd the honey, soy sàuce ànd blàck pepper.
10. Simmer together for 5-10 minutes, remove from heàt ànd àllow to cool for à few minutes. Wàtch this càrefully às it simmers becàuse it càn foàm up over the pot very eàsily.

TO MAKE THE OVEN BAKED VERSION

1. Follow the recipe exàctly às for the fried version but while you àre prepàring the chicken, heàt à bàking sheet in à 425F degree oven. Preheàting the pàn does 2 things; it prevents the chicken from sticking to the pàn ànd it ensures thàt the heàt from the oven stàrts going directly into the crust on the chicken to màke sure it becomes crispy.
2. Dip àll your chicken pieces ànd coàt às instructed. às you finish individuàl pieces, lày them out on à lightly floured cutting boàrd while you finish getting them àll reàdy.
3. When the pieces àre àll reàdy, tàke the ........................................................................
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