Thank you Christina Faraca for posting this recipe on Facebook. The recipe is originally from Rock Recipes a site that has a lot of wonderful recipes. This one is really easy and tasty. There were a couple of changes I made but mostly since it was the first time I made this I pretty much stuck to the basic recipe. It will for sure be added to my favorite recipes file. I'm taking the recipe with me to Italy to make for my granddaughters.
Double Crunchy Honey Garlic Chicken Breasts
4 chicken breasts
Slice the chicken breasts in half horizontally. Between 2 sheets of plastic wrap pound the slices of chicken to 1/2" thickness.
2 C flour (I used self rising flour as it makes a crispier crust,or add about 2Tbs baking powder to the flour)
4tsp ground black pepper
3Tbsp ground ginger
2 tsp ground thyme ( I used 1 tsp)
2tsp ground sage (I used 1tsp)
2 Tbsp paprika
1 tsp cayenne pepper or more to taste
8 Tbsp water
Whisk together the egg and water
Heat skillet with about half an inch of Canola or Vegetable oil over medium low heat.
Season the chicken breast with salt and pepper, the dip each slice of chicken in the flour and seasoning mix. Shake off excess flour and dip in the egg wash and then back into the flour mixture. Make sure the chicken is well coated. Place the coated chicken into the hot oil fry until golden brown on both sides, about 4-5 min per side. Drain breasts on a rack.
1-2 Tbsp olive oil
3-4 cloves minced garlic
1/2 -1C honey
1/4C Soy sauce
1tsp ground black pepper
I added 2tsp Sambal chili paste
In a medium sauce pan heat the oil and add the garlic cooking until softened but not browned. Add the honey, soy sauce, black pepper and Sambal. Simmer together for 5-10 minutes, being careful not to let it boil over (this will happen very quickly).
Dip the fried chicken breast into the sauce to coat.
I also steamed some broccoli and tossed it with some of the honey garlic sauce.
You can also serve with rice or noodles.