Surprisingly enough, here is a recipe I bookmarked about four years ago. And I lastly got round to it this week.
Talk about procrastinating. But this dish right right here was actually value the four 12 months wait.
Aside from the amazingly crisp-tender chook cutlets, the honey garlic sauce is the real star here.
I even set apart a mystery stash to drizzle over a few rice. Or possibly I’ll simply guzzle it down. No one has to know.
HONEY GARLIC CHICKEN
INGREDIENTS:
1 cup vegetable oil
1 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound boneless, skinless chook breasts, cut crosswise in half
Kosher salt and freshly flooring black pepper, to taste
2 huge eggs, beaten
FOR THE HONEY GARLIC SAUCE
1/2 cup honey, or more, to taste
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon cornstarch
DIRECTIONS:
In a medium saucepan over medium excessive heat, combine honey, garlic and soy sauce. In a small bowl, combine cornstarch and 1/4 cup water. Stir combination into the saucepan till thickened, about 1-2 minutes; set aside.
Heat vegetable oil in a huge skillet over medium excessive heat.
In a huge bowl, combine flour, thyme, oregano, paprika and cayenne pepper.
Season chook with salt and pepper, to taste. Working one at a time, dredge chook in flour mixture, dip into eggs, then dredge in flour combination again, urgent to coat.
Working in batches, upload chook to the skillet, 2 or 3 at a time, and cook dinner till calmly golden and crispy, about 3-4 minutes on every side. Transfer to a paper towel-lined plate.
Serve right now with honey garlic sauce.