Double Crunch Chicken

 

Lots of ingredients here... lots of instructions.  But the end result is pretty darn tasty.

INGREDIENTS

For the chicken
4 chicken breasts
1 cup flour
2tsp salt
2tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
1/2 tsp cayenne pepper

For the egg wash:
2 eggs
4 tbsp water

For the sauce:
2 tbsp olive oil
3 – 4 cloves minced garlic
3/4-1 cup honey (depending on how sweet you want it)
¼ cup soy sauce
1 tsp ground black pepper

DIRECTIONS

Combine the flour and spices together in a medium bowl. Prepare the egg wash by gently beating together the eggs and water. Pound the chicken breasts so that they are even and season with salt and pepper. Dip the meat into the flour mixture, followed by the egg wash, and one more time in the flour mixture. If you need to, press the flour mixture into the meat to get good contact. 

Heat a skillet with a half of an inch of canola oil covering the bottom. When the oil is hot, reduce the heat to medium and  fry the chicken breasts for about 5 minutes on each side or until golden brown and crispy. Since the meat was pounded thinly, it should not take longer than that. Transfer to a baking sheet lined with paper towels.

In the meantime, prepare the sauce. Combine the oil and garlic in a medium saucepan, cook slightly, making sure the garlic does not brown. To the garlic, add the honey, soy sauce, and pepper. Simmer together for 5-10 minutes. Remove from heat and allow to cool. Dip the cooked chicken breasts into the sauce and serve over noodles or rice.

VERDICT

Definitely crunchy.  Probably not the healthiest when you're frying it in a skillet... but it is tasty!