Real talk…this honey soy crunch chicken taste even better than it looks (if that’s even possible). This ooey gooey, crunchy masterpiece is my new go-to recipe any night of the week.
I developed this last week when I wanted to make dinner for my friend Chloe. It was her birthday, and a home-cooked meal is one of her favorite things on earth. I decided it was time to invent a new chicken dish. I was in the mood for something different and have been tired of the same old recipes lately. Since Chloe eats out at Chicago’s best restaurants nightly, I really wanted to impress her with a unique dish. In my mind, it needed to be sweet, salty, spicy sticky and a little bit crunchy.
This seemed like a tall order at the time, but it ended up being much easier than I thought (and cheaper). I ended up having everything I needed in my panty (except the chicken) to make this dish. My guess is, you will too! This recipe was enough for two people.
Honey Soy Crunch Chicken
Ingredients
For Chicken
- 2 Chicken Cutlets boneless skinless
- 1 cup Flour
- 2 Eggs
- Heavy Pinch Salt
- Heavy Pinch Pepper
- 1.5 tbsp Ground Ginger
- 1 tbsp Freshly Ground Nutmeg
- 1 tbsp Onion Powder
- 1 tbsp Ground Thyme
- 1 tbsp Ground Sage
- 1 tbsp Paprika
- 1 tsp Cayenne Pepper
- 1/2 cup Water
- Oil for Frying I used canola
For Sauce
- 3 Cloves of Garlic minced
- 1 cup Honey
- ¼ cup Soy Sauce low sodium soy sauce is best
- 1 tsp Ground Black Pepper
Instructions
- Put your chicken cutlets in a large freezer size zip lock bag. Pound the meat to an even ½ inch thickness with a meat mallet or back up a heavy bottom pot.
- Using a wire mesh strainer, sift together the flour, salt, black pepper, ground ginger, onion powder, nutmeg, thyme, sage paprika and cayenne pepper. Mix together with a fork lightly until well combined. If you don’t have a strainer to sift, don’t worry too much.
- Make an egg wash. To do that, whisk together the eggs and water.
- First, dredge the meat in the flour/spice mixture. Then, dip the breast into the egg and then a one final time in the flour/spice mix. Make sure you are pressing the flour mix into the meat along the way.
- Start your sauce! In a medium saucepan add your honey, soy sauce, black pepper and minced garlic. Simmer together on low for 5-10 minutes, remove from heat and allow to cool.
- Heat a skillet with about a half inch of canola oil (enough to cover the bottom). Temperature should be set to about medium. You want the oil hot, but you don’t want to burn the chicken on the outside before it’s cooked on the inside. Cook these one at a time, about 5 minutes per side until golden brown and crispy. Place on a wire rack to rest while you finish your other cutlet.
- Pour your sauce over the chicken and enjoy!
I served my chicken over jasmine rice and broccoli and found it to be the perfect accompaniment. My mouth is literally salivating as I’m writing this recipe down. I think I’ll have to make this again very soon!
Try it out and let me know what you think!
Love always,
Erica
