• Double Crunch Honey Garlic Chicken

    double crunch chicken


    • 4 skinless, boneless chicken breasts
    • 2 cups flour
    • 4 teaspoons salt
    • 4 teaspoons pepper
    • 3 tablespoons ground ginger
    • 1 tablespoon nutmeg
    • 2 teaspoons ground thyme
    • 2 teaspoons ground sage
    • 2 tablespoons paprika
    • 4 eggs
    • 8 tablespoons water
    • 2 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 cup honey
    • 1/4 cup low sodium soy sauce
    • olive oil for frying

    Method – for chicken

    1. Slice chicken breasts lengthways so they are about 1/2 an inch thick
    2. In a shallow dish, whisk together flour, salt, pepper, ginger, nutmeg, thyme, sage and paprika
    3. In a small bowl, combine eggs with water and whisk together
    4. Season both sides of each chicken breast with salt and pepper, then dip each into the flour mixture. Dip each one into the egg mixture and then once more into the flour mixture. Press down firmly on each side to ensure proper contact
    5. Heat a fry pan over a medium heat with about 1/2 an inch of olive oil covering the bottom. You do not want to make the oil too hot as firstly, the chicken will brown too quickly and secondly, if olive oil is heated too high it will become a saturated fat (bad one) rather than remaining an unsaturated fat (good one). This usually happens if the oil begins to smoke
    6. Fry each side for 4-5 minutes until golden brown and crispy
    7. Drain off excess oil by placing on paper towel for a couple of minutes. Cover with honey garlic sauce and serve

    Method – for sauce

    1. In a medium saucepan combine the 2 tablespoons of olive oil and garlic. Cook over a medium heat to soften the garlic but do not let it brown
    2. Add honey, soy sauce and a little bit of pepper to taste
    3. Simmer for 5-10 minutes, remove from heat and allow to cool for a few minutes prior to pouring over chicken