HONEY GARLIC CHICKEN

Ingredients

Chicken

• 1 ½ pounds boneless, skinless chicken breasts or chicken thighs, cut into small pieces
• ⅓ cup cornstarch
• 2 eggs, lightly beaten
• ½ cup flour
• 1 teaspoon salt
• ½ teaspoon pepper freshly ground black pepper
• ¼ teaspoon ground cayenne pepper Pepper optional
• Vegetable oil for frying

Honey garlic sauce

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• ½ cup honey
• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• Sliced ​​green onions

Instructions

Set Upgrade your breading stations . Place the cornstarch in a shallow bowl, beat the eggs in a small bowl, and add the flour, salt, freshly ground black pepper, and cayenne pepper to another shallow bowl.
Coat the chicken pieces with cornstarch, then dip into the beaten eggs and finally coat with the flour mixture. When you’re done breading, place them on a baking sheet lined with parchment paper, leaving some space between them.
Heat about 1/4 inch vegetable oil in a heavy skillet over medium-high heat.Fry the chicken pieces until golden brown on the bottom. Flip and cook until the other side is golden brown. Place the chicken on a plate and continue cooking in batches until all of the chicken is golden brown and cooked through.
Clean the pan very carefully as it is hot. Reduce heat to medium-low and add butter.Once melted, add the garlic and cook for 1 minute, stirring constantly.
Add honey, water, soy sauce and rice vinegar. Bring the mixture to a boil and then let it simmer. Simmer for 10 minutes or until thickened. Return the chicken to the pan and top with sliced ​​scallions.

Notes

Cut the chicken breasts into even, bite-sized pieces so they cook evenly.
Pro Tip: Avoid the dreaded breaded fingers and use one hand for the dry ingredients and the other for the egg mixture.
If you like everything with a twist, add 1-1 1/2 teaspoons of sambal oelek (ground chili paste) to the pot when making the honey sauce.
If you want, add some vegetables such as broccoli, cauliflower rice or carrots. .
Once you start cooking, this recipe goes pretty quickly. Therefore, keep your tools, pan and ingredients as close to the stove as possible.
I cook this recipe in a heavy skillet, but a wok works just as well.Try adding toasted sesame seeds. In a large, dry skillet over medium-high heat, add the sesame seeds and sauté until lightly toasted. Shake the pan several times. Place the sesame seeds in a small bowl and add to the plate just before serving.
For optimal flavor, it’s best to serve this recipe quickly, while the chicken is hot and crispy, the sauce is perfectly thick, and the scallions are crisp.
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the microwave at 50% power until warm.

Thank you for following me on  Facebook & pinterest
for more recipes click here