FINALLY! Another post! I have missed this blog for so long and am so glad to be back 🙂 I had a test I was studying for the last couple of months and promised myself I would put all of my extra time and energy into studying. However, I am glad the test is over and oh so glad to be sharing my recent recipes again. While I was studying the last couple of months I was still cooking…a girls gotta eat right?! So here are several of the amazing recipes I have thoroughly enjoyed. I hope you like them too! Oh, one more quick note, I promise I will start taking more pictures of the food I make…I am not the best food photographer so you will have to forgive me on that one.
So this is a lot of pressure, the first recipe after being gone a couple of months. It’s called Double Crunch Honey Garlic Chicken. I found the recipe on Pinterest and it is originally from this site: http://www.letsdishrecipes.com/2013/02/double-crunch-honey-garlic-chicken.html
My husband and I loved this chicken! When I was originally looking at the ingredients I kept wondering where the crunch came in. There are so many recipes on Pinterest right now made with chicken breaded in corn flakes that I kept expecting to see some cereal in the ingredients. After biting into this however, I quickly learned how it got its name. This is a MUST MAKE recipe. It is truly delectable. My husband was going crazy over it. Seriously… I heard Mmmm mmmm the whole time he was doing the dishes haha.
*I made a couple of adaptations from the original recipe. I thought the sauce was a little too salty so I will lessen the soy sauce next time (this is already modified in the recipe below along with the salt in the mixture the chicken is dipped in). Also, I eliminated the step of dunking the chicken in the sauce before serving. I drizzled a little on each piece and thought that was plenty. It was extremely flavorful and the soy sauce added a delicious Asian flare.
Prep: 20-25 minutes
Cook: 10- 15 minutes
For the chicken:
4 boneless skinless chicken breasts
1 cup flour
1.5 teaspoons salt
2 teaspoons pepper
1 tablespoon ground ginger
1 tablespoon ground nutmeg
1 teaspoon ground thyme
1 teaspoon ground sage
1/2 teaspoon cayenne pepper
4 tablespoons water
1/4 cup canola oil, for cooking chicken
For the honey garlic sauce:
2 tablespoons olive oil
3-4 cloves minced garlic
1 cup honey
2 tablespoons low sodium soy sauce
1/2 teaspoon pepper
Directions: Place the chicken breasts between two sheets of wax paper and pound with a meat mallet to an even 1/2 inch thickness. In a medium shallow dish, combine the flour, salt, pepper, ginger, nutmeg, thyme, sage and cayenne pepper. In another shallow dish, whisk together the eggs and water. In a medium bowl, combine the ingredients for the sauce and mix well. Set aside.
Preheat the oil in a large frying pan over medium heat. Dip the chicken into the flour mixture, then the egg wash. Return the chicken to the flour mixture and coat again, pressing on the flour to coat well. Place the chicken in the hot oil and fry for 4-5 minutes per side, until golden brown (I cooked mine a little longer each side just because I am really cautious with meat…when in doubt, use a meat thermometer). Drain on paper towels (if needed, I did not use this step). Drizzle the sauce over the chicken and serve.
Serves: 4 chicken breasts