Double crunch Honey Garlic Chicken breasts. It’s got to be good if it’s double crunch right? Absolutely! Just like double rainbows, double crunch honey garlic chicken breasts are a magical thing. You know its going to work, because you’ve had Honey coated battered food at the Chinese restaurant and it was all good. That’s exactly what I thought when I saw this recipe http://www.nlrockrecipes.com/2011/04/double-crunch-honey-garic-pork-chops.html which I’ve “adapted” by replacing the Pork with Chicken, and halving the ingredients to work with 2 chicken breasts rather than 6 Pork chops. I think this might actually work better with Pork Chops, but I’ve got a freezer full of Chicken that needs to be eaten.
2 large skinless, boneless chicken breasts.
1/2 cup flour
1 tsp salt
1 tsp black pepper
3/4 tbsp ground ginger
1/2 tbsp ground nutmeg
1/2 tsp ground thyme
1/2 tsp ground sage
1/2 tbsp paprika
1/4 tsp cayenne pepper
Make an egg wash by whisking together:
2 tbsp water
Flatten the chicken breasts between parchment paper until an even thickness (about 2cm). Season with salt and pepper, then dip the chops in the flour and spice mixture. Dip the chop into the egg wash and then a final time into the flour and spice mix, pressing the mix into the chop to get good contact.
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 on the outside before they are fully cooked on the inside. Just below medium heat works well.Fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked chops into the Honey Garlic Sauce. Serve with baked baby potatoes, and a grilled haloumi, tomato and basil salad .
Honey Garlic Sauce
In a medium saucepan add
2 tbsp olive oil
3 – 4 cloves minced garlic
Cook over medium heat to soften the garlic but do not let it brown. Add:
1 cup honey
¼ cup soy sauce
1 tsp ground black pepper
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.
8.5 out of 10. Perhaps not as crunchy as the Double Crunch implies, and I think Pork chops as per the original recipe would have been better with the herbs. I would add some dried Chili flakes to the sauce, and use rosemary to replace the sage and thyme.