The most incredible crisp-tender, honey garlic chicken with an out-of-this-world sauce. This sauce is so good that you will want to put it on everything.
This is a recipe that I saved about four years ago. This week, I got around to making it.
What a waste of time! This dish was worth the wait of 4 years.
Honey garlic sauce is the star of this dish, aside from the crispy-tender chicken cutlets.
I’ve even put aside a stash of secret sauce to drizzle on some rice. Maybe I’ll drink it. No one needs to know.
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- Thyme dried one teaspoon
- Oregano dried, one teaspoon
- Paprika, 1/2 teaspoon
- 1/4 teaspoon cayenne pepper
- Cut 1 pound of boneless and skinless chicken breasts in half.
- To taste, add Kosher Salt and freshly ground Black Pepper
- Two large eggs, beaten
HONEY GARLIC SAUCE
- Honey, up to 1/2 cup or more, according to taste
- Four cloves garlic, minced
- Two tablespoons of soy sauce
- One tablespoon cornstarch
Instructions
- Combine honey, garlic, and soy sauce in a medium saucepan on medium heat. Combine cornstarch with 1/4 cup of water in a small bowl. Stir the mixture into a saucepan for about 1-2 minutes until it thickens. Set aside.
- Heat vegetable oil in a large skillet on medium-high heat.
- Combine flour, thyme, oregano, paprika, and cayenne pepper in a large bowl.
- Season the chicken to your taste with salt and black pepper. One at a time, coat each chicken piece in the flour mixture. Dip it into the eggs and then back into the flour mixture.
- Add the chicken in batches to the skillet. Cook until it is evenly golden brown and crispy. This should take about 3-4 minutes per side. Transfer the chicken to a plate lined with paper towels.
- Serve with honey garlic sauce immediately.
