This is a Chinese-inspired chicken dish that is unbelievably crispy-crunchy on the outside, and wonderfully moist and tender on the inside. The flavor punch comes from the richly seasoned flour coating, and again from the concentrated sauce.I tend to be put off by recipes with a long list of ingredients, but for this recipe it’s mostly the spices not the actual ingredients that make it appear to be long.
Any chicken parts can be used, depending on how much or less fattening you want it to be.
4 boneless, skinless chicken breasts
For the coating:
1 cup flour
2 tsp salt
2 tsp black pepper
1 Tbsp ground ginger
1 tsp ground nutmeg
1 tsp ground thyme
1 tsp powdered sage
1 Tbsp sweet paprika
1/4 tsp chili pepper
You will also need:
2 eggs, beaten
2 Tbsp water
oil for frying
For the sauce:
1 cup honey
1/4 cup soy sauce
1/2 tsp crushed red chili flakes
3 tsp garlic paste
(alternately use 3 cloves of garlic, crushed)
Rinse the chicken breasts in running water, dry and then pound each of them to an even 1/2 inch thickness between two sheets of plastic cling film.
Whisk together all of the coating ingredients.
Place them into a shallow pie pan.
Beat together the eggs and water in another shallow pie pan.
Dip the chicken breasts into the flour mixture, patting it to help it adhere.
Dip them into the egg mixture and then into the flour mixture again, pressing so that the flour sticks well.
Set aside to dry while you coat all the chicken breasts.
Place the honey, soy sauce, crushed chili, and garlic paste into a small saucepan.
Heat gently to a low simmer.
Simmer for about 10 minutes, then keep warm.
Heat 1/2 inch of vegetable oil over medium-low heat in a large skillet until quite hot.
Fry the chicken breasts two at a time in the hot oil, frying them for about 4 minutes per side, until golden brown and crisp, and yet still moist inside.
Place on paper kitchen toweling to help to absorb any excess fat.
Keep warm while you cook the other two chicken breasts.
Drain them on paper toweling as well.
Serve the Crispy Chicken hot with some of the honey garlic sauce spooned over top.