Some of the best stuff ive ever had omg im seriously in love with this recipe haha. Enjoy :)
Ingrediets:
4 large boneless chicken breasts
2 cups flour
4 tsp salt
4 tsp black pepper
3 TBS ground ginger
2 TBS ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 TBS paprika
1 tsp cayenne pepper
4 eggs
8 TBS water
2 TBS olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce (low sodium)
1 tsp ground black pepper
Directions:
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness You can also slice the breasts into halves horizontally. In a large bowl sift together the flour, salt, black pepper, ginger, nutmeg, thyme, sage, paprika and cayenne pepper. In another bowl whisk together the eggs and water. Heat skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temp so the chicken does not brown to fast. I put my stove to around 4 out of 10 on the dial, or just a little under med heat. Dip the chicken in the flour then in the egg wash then again in the flour and then place in the skillet and fry 4 to 5 min per side until golden brown and crispy. Drain on a wire rack for a couple of min. before dipping the cooked breasts into the honey garlic sauce.
Honey Garlic Sauce
In a medium saucepan add the olive oil and the minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
Add the honey the soy sauce and the black pepper simmer together for 5 to 10 min remove from heat and allow to cool for a few min. Watch this carefully as it simmer because it can foam up over the pot easily.
Ingrediets:
4 large boneless chicken breasts
2 cups flour
4 tsp salt
4 tsp black pepper
3 TBS ground ginger
2 TBS ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 TBS paprika
1 tsp cayenne pepper
4 eggs
8 TBS water
2 TBS olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce (low sodium)
1 tsp ground black pepper
Directions:
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness You can also slice the breasts into halves horizontally. In a large bowl sift together the flour, salt, black pepper, ginger, nutmeg, thyme, sage, paprika and cayenne pepper. In another bowl whisk together the eggs and water. Heat skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temp so the chicken does not brown to fast. I put my stove to around 4 out of 10 on the dial, or just a little under med heat. Dip the chicken in the flour then in the egg wash then again in the flour and then place in the skillet and fry 4 to 5 min per side until golden brown and crispy. Drain on a wire rack for a couple of min. before dipping the cooked breasts into the honey garlic sauce.
Honey Garlic Sauce
In a medium saucepan add the olive oil and the minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
Add the honey the soy sauce and the black pepper simmer together for 5 to 10 min remove from heat and allow to cool for a few min. Watch this carefully as it simmer because it can foam up over the pot easily.
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