Double Crunch Honey Garlic Chicken Breasts

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Double Crunch Honey Garlic bird Breasts - with over 2 Million perspectives, this top notch crunchy double dipped chook breast recipe with an clean honey garlic sauce is our maximum famous recipe ever.

It has been the various maximum commented upon and likely the most raved approximately recipe i've ever posted too and for excellent cause. It appears all and sundry who attempted them cherished them and made them over and over again.

We served ours with some chinese egg noodles, gently tossed inside the equal sauce, with a few sautéed vegetables at the aspect for what our whole own family agreed become one of the most pleasant and scrumptious meals possible in below 30 minutes. Workday dinners simply don’t get better than this.

Double Crunch Honey Garlic Chicken Breasts

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Double Crunch Honey Garlic bird Breasts - with over 2 Million perspectives, this top notch crunchy double dipped chook breast recipe with an clean honey garlic sauce is our maximum famous recipe ever.

Course: Main Course

Cuisine: Asian Inspired

Servings: 4 servings

Calories: 551 kcal

Ingredients

• 4 tsp black pepper
• 2 tsp ground sage
• 2 tbsp paprika
• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt
• 1 tsp cayenne pepper
• 4 eggs
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 1 cup honey
• 1/4 cup soy sauce low sodium soy sauce is best
• 1 tsp ground black pepper
• 8 tbsp water
• 2 tbsp olive oil
• 3-4 cloves minced garlic
• canola oil for frying

Instructions:

1. Place the hen breasts between 2 sheets of plastic wrap and using a meat mallet, pound the beef to a good half of inch thickness. rather, you could slice the breasts via setting them flat on a cutting board and using a completely sharp knife to slice them into halves horizontally.
2. Sift collectively the flour, salt, black pepper, floor ginger, nutmeg, thyme, sage paprika and cayenne pepper. be aware: This flour and spice dredge blend is sufficient for 2 batches of this chook recipe so divide the batch and store half in a Ziploc bag within the freezer. I always want to make enough for subsequent time...and there's always a next time with this recipe.
3. Make an egg wash through whisking collectively the eggs and water.
4. Season the chook breasts with salt and pepper, then dip the beef in the flour and spice combination. Dip the breast into the eggwash and then a final time into the flour and spice blend, pressing the mix into the meat to get correct touch.
5. Heat a skillet at the stove with about a half inch of canola oil masking the bottom. you may want to cautiously modify the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat almost ensures that it will be completely cooked by the point the outdoor is browned. I find just below medium warmth works nicely. i exploit a burner placing of about four half out of 10 on the dial and fry them lightly for approximately 4 or 5 minutes per aspect until golden brown and crispy.
6. Drain on a cord rack for a couple of minutes earlier than dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
7. To make the Honey Garlic Sauce:
8. In a medium saucepan add the two tbsp olive oil and minced garlic. cook over medium warmth to soften the garlic but do no longer permit it brown.
9. Upload the honey, soy sauce and black pepper.
10. Simmer collectively for 5-10 mins, eliminate from warmness and allow to cool for a couple of minutes. Watch this carefully as it simmers due to the fact it can foam up over the pot very easily.

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