A couple of weeks ago u/johndoedaking posted this image on reddit in r/food and then u/catch22milo did some googling and provided a recipe.

I knew IMMEDIATELY that I needed these in my mouth. Even though I had just gotten sick and wasn’t hungry for anything except sleep, this recipe awoke a primal desire for noms.

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I made these the same evening that Cat made her delicious Onion Rings, Chinese Pancakes, and Brandie made copy-cat Cheddar Bay Biscuits. It was a smorgasbord of fried randomness.

hodgepodge

I was hoping/planning to follow the recipe to a “T”, but a few things got in the way. Firstly, I realized too late that this recipe was for full chicken breasts, but I only bought three at the store, so I ended up slicing them into strips which I thought worked really well in terms of an appetizery type recipe. Secondly, as I was gathering ingredients I found too late that we did not have any sage, thyme, or cayenne, and that we only had about half cup of honey left.

Uh-oh.

So, I proceeded with what we had. I accidentally added too much garlic because I thought the recipe called for 4 Tablespoons, instead of 4 Cloves. And then to make up for the missing honey, I added brown sugar until the sauce tasted okay.

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Right after adding the sauce to the chicken, it didn’t taste quite right which I’m sure was due to my various missteps, but as it sat and the sauce soaked in, it started to taste a lot better. Adam in particular really enjoyed this recipe.

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I liked it well enough, and definitely well enough to want to try it again following the recipe exactly to see how it effects it. I’ll also want to try it a third time and make some further personal adjustments to see if I could tweak it to like it even more.

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I will say that the chicken ended up cooked perfectly, and the coating was deliciously crisp. I could also tell that the sweet and savory aspect of the flavoring was going in an amazing direction.

I will absolutely try this recipe again, and as it was I’ll give it 4 out of 5 starts.

Highly recommend.

4 Stars (4 / 5)

Recipe Review: Double Crunch Honey Garlic Chicken Breasts
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer, Main Dish
Serves: 6
Ingredients
  • 4 Large boneless chicken breasts pounded down to ½ in thickness
  • 2 cup(s) Flour
  • 4 teaspoon(s) salt
  • 4 teaspoon(s) Black pepper
  • 3 tablespoon(s) Ground Ginger
  • 2 tablespoon(s) ground nutmeg
  • 2 teaspoon(s) Ground thyme
  • 2 teaspoon(s) ground sage
  • 2 tablespoon(s) paprika
  • 1 teaspoon(s) cayenne pepper
  • 4 eggs
  • 8 tablespoon(s) water
  • 2 tablespoon(s) olive oil
  • 3-4 clove(s) garlic minced
  • 1 cup(s) honey
  • ¼ cup(s) soya sauce
  • 1 teaspoon(s) ground black pepper
Instructions
  1. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash (4 eggs & 8 tbsp water) and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
  2. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4½ out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
  3. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
  4. Honey Garlic Sauce
  5. In a medium saucepan add:
  6. tbsp olive oil
  7. – 4 cloves minced garlic
  8. Cook over medium heat to soften the garlic but do not let it brown. Add:
  9. cup honey
  10. ¼ cup soya sauce (low sodium soya sauce is best)
  11. tsp ground black pepper
  12. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
Notes
As written in: http://www.myrecipes.com/recipe/double-crisp-honey-garlic-chicken-breasts-200142/

 

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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