A delicious and crunchy chicken dish coated in a sweet and savory honey garlic sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 large boneless, skinless chicken breasts — about 900 g
2 cups (250 g) all-purpose flour
4 teaspoons (20 mL) salt
4 teaspoons (20 mL) black pepper
3 tablespoons (45 mL) ground ginger
1 tablespoon (15 mL) ground nutmeg
2 teaspoons (10 mL) dried thyme
2 teaspoons (10 mL) dried sage
2 tablespoons (30 mL) paprika
1 teaspoon (5 mL) cayenne pepper
4 large eggs
½ cup (120 mL) water
Salt and black pepper, for seasoning the chicken
Canola or vegetable oil, for frying
2 tablespoons (30 mL) olive oil
3–4 cloves garlic, minced
1 cup (340 g) honey
¼ cup (60 mL) low-sodium soy sauce
1 teaspoon (5 mL) ground black pepper
Instructions
Flatten the chicken: Place each chicken breast between two sheets of plastic wrap. Pound to an even thickness of about 1.25 cm. Alternatively, slice each breast horizontally into thinner pieces.
Prepare the seasoned flour: In a large bowl, sift together the flour, salt, black pepper, ginger, nutmeg, thyme, sage, paprika, and cayenne pepper.
Make the egg wash: Whisk together the eggs and water in a separate bowl.
Double coat: Season the chicken lightly with salt and pepper. Dip each piece into the seasoned flour, then into the egg wash, and finally back into the seasoned flour. Press the flour firmly onto the chicken for a thick, crunchy coating.
Heat the oil: Add about 1.25 cm of canola oil to a large skillet. Heat over medium to medium-low heat.
Fry the chicken: Fry the chicken for about 4–5 minutes per side, or until deeply golden and cooked through. The internal temperature should reach 165°F (74°C).
Drain: Transfer the chicken to a wire rack and let it drain for a couple of minutes.
Make the honey-garlic sauce: Heat the olive oil in a saucepan over medium heat. Add the garlic and cook gently until softened, without browning. Add the honey, soy sauce, and black pepper.
Simmer: Simmer the sauce for 5–10 minutes, stirring occasionally.
Glaze: Dip each crispy chicken breast briefly into the honey-garlic sauce, coating both sides. Serve immediately.
Notes
Ensure the oil is at the right temperature to avoid burning the coating.
Use a wire rack for draining to keep the chicken crispy.
Adjust the amount of cayenne pepper for desired spiciness.