Honey Garlic Chicken (Print Version)
# Ingredients:
→ Chicken & Coating
01 -
4 large boneless, skinless chicken breasts
02 -
2 cups all-purpose flour
03 -
4 tsp salt
04 -
4 tsp black pepper
05 -
3 tbsp ground ginger
06 -
1 tbsp freshly ground nutmeg
07 -
2 tsp ground thyme
08 -
2 tsp ground sage
09 -
1 tsp cayenne pepper
10 -
2 tbsp paprika
11 -
4 eggs
12 -
8 tbsp water
13 -
Salt and pepper, to taste
14 -
Canola oil, for frying
→ Honey Garlic Sauce
15 -
2 tbsp olive oil
16 -
3-4 cloves garlic, minced
17 -
1 cup honey
18 -
1/4 cup low-sodium soy sauce
19 -
1 tsp ground black pepper
# Instructions:
01 -
Pound chicken breasts to 1/2 inch thickness between plastic wrap or slice in half horizontally. Season lightly with salt and pepper.
02 -
In a bowl, sift together flour, salt, black pepper, ginger, nutmeg, thyme, sage, cayenne, and paprika. In another bowl, whisk the eggs and water to make the egg wash.
03 -
Dip each chicken piece in the flour mixture, then in the egg wash, and back again in the flour mixture, pressing to coat well.
04 -
Heat canola oil in a skillet to about 1/2 inch deep. Fry chicken on medium heat, about 4–5 minutes per side, until golden and crispy. Drain on a wire rack.
05 -
In a saucepan, heat olive oil and garlic over medium heat. Sauté until soft but not browned. Add honey, soy sauce, and black pepper. Simmer for 5–10 minutes, watching closely to avoid boiling over.
06 -
Dip fried chicken in the warm honey garlic sauce and serve hot with rice or noodles.
07 -
Preheat oven to 425°F. Heat a baking sheet in the oven. Coat chicken as directed and place on the hot, lightly oiled sheet. Spray tops with oil and bake for 15 minutes. Flip and bake another 10–15 minutes. Dip in sauce and serve.
# Notes:
01 -
The flour mix can be doubled and half saved in the freezer for next time.
02 -
Rice flour can be used for a gluten-free version.
03 -
Baking the chicken is a lighter alternative to frying.
04 -
Always monitor the sauce as it simmers—honey can foam up quickly.