This is a recipe that I found online. The seasoning mixture makes much more than necessary. I mixed it according to the recipe, but then I reserved 2/3 before I seasoned the chicken so I have some for the next time (or 2) without all the measuring. This dipping sauce is so great! I recognize the flavors from restaurant dining, but I've never made it at home. The sauce makes a large quantity, too, so maybe only make a 1/2 batch for family meal time.
Special Equipment: none
Time Management:
Prep time: 10 minutes
Cook time: 15 minutes
For the Chicken
Ingredients:
4 boneless chicken breasts filleted or pounded flat
2 cups flour
4 tsp salt
4 tsp black pepper
2 tsp ground thyme
2 tsp ground sage
1 tsp cayenne pepper
3 Tbsp ground ginger
2 Tbsp nutmeg
2 Tbsp paprika
salt and pepper to taste
olive oil
4 eggs
8 Tbsp water
Directions:
Whisk together eggs and water for egg wash.
Season the chicken breast with salt and pepper, then dip in flour and spice mixture. Dip in egg wash, and a final time in flour. Make sure to get good contact with the meat so it is covered.
Add enough oil to cover bottom of pan. Heat over medium heat.
Cook until chicken is cooked through 4-5 minutes per side.
Set on wire rack or paper towels to absorb extra cooking oil. Serve with rice and dipping sauce (below).
For the Sauce (remember you may only want a 1/2 batch!)
Ingredients:
2 Tbsp olive oil
4 cloves minced garlic
1 cup honey
1/4 cup soy sauce
1 tsp black pepper
Directions:
Cook garlic in oil over medium heat until garlic is soft but not yet brown. Add remaining ingredients and simmer 5-10 minutes. Watch closely as sauce will easily boil over.
Original source http://www.nlrockrecipes.com/2012/04/doube-crunch-honey-garic-chicken.html
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