Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: Crispy Honey Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Monday, 16 February 2015

Crispy Honey Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Crispy Honey Chicken Biography

source (google.com.pk)

So let’s talk about how amazing this chicken is. I know I always tell you how this is delicious and that is delicious. But I try to use hyperboles sparingly so that when something like this comes along, you know I’m not kidding. It’s crispy. Super, super, super crispy. So crispy. And while that spiced breading is largely responsible for the deliciousness of this chicken, the sauce just knocks it out of this world.

Crispy honey garlic chicken is a fast fix for dinner for two with a double battered spice mix served with honey garlic sauce.

That sauce. So simple, so deceiving. So freaking yummy. Happy noises while eating this. Together, this chicken will seriously make you ignore everything else except devising ways on how to face plant yourself into a mountain of these for the rest of your life.

My usual routine is to cook, shoot, edit and save the food for dinner later with Mr. Cooking Jar. I am eating it now because I can’t wait. He can wait. He can eat it alone. This chicken does things to you like that.

Crispy honey garlic chicken is a fast fix for dinner for two with a double battered spice mix served with honey garlic sauce.

So how do we cook this miracle chicken? Well that’s easy. It takes less than 30 minutes too. Flatten it, dredge it in spiced breading, dip it in egg, dredge it again and pan-fry it. In case you missed it, that’s a double dredge and that’s why it’s so crispy. The addition of cornstarch and baking powder to the breading makes it even crispier.

Crispy honey garlic chicken is a fast fix for dinner for two with a double battered spice mix served with honey garlic sauce.

And you make the sauce: saute ginger and garlic with honey and soy sauce. Then you pour that magical sauce all over your chicken and eat it hot. Because it has to be hot to enjoy this. Only pour when you’re ready to eat. It’s kind of like the french fries rule. If you wait too long, it gets soggy.

Crispy honey garlic chicken is a fast fix for dinner for two with a double battered spice mix served with honey garlic sauce.
That’s about it.

So little effort for so much win. And trust me, this is a win. Let me know how you like it!
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Author: The Cooking Jar
Serves: 2
Ingredients
    2 boneless, skinless chicken breasts
    ½ cup flour
    1 tablespoon cornstarch
    1 teaspoon baking powder
    Salt and pepper to taste
    ⅛ teaspoon ground nutmeg
    ½ teaspoon thyme
    ½ teaspoon sage
    ½ teaspoon paprika
    ¼ teaspoon ground cayenne
    1 egg, beaten
    1 tablespoon water
Sauce:
    1 teaspoon garlic, minced
    ½ teaspoon ginger, minced
    4 tablespoons honey
    2 tablespoons thin soy sauce
Instructions
    Wrap the chicken breasts in plastic wrap and pound into ½" thickness with a meat mallet
    Combine flour, cornstarch, baking powder, salt and pepper to taste, nutmeg, thyme, sage, paprika and cayenne and stir to mix
    Combine egg and water for the egg wash
    Dredge the chicken with the flour mixture. Follow with a dip in the egg wash and final dredge of the flour mixture and coat thoroughly
    Over medium heat, pan fry the chicken until the crust is golden brown, about 3-5 minutes per side. Drain on paper towels
    In a separate pan over medium high heat, saute garlic and ginger until fragrant
    Add honey and soy sauce and bring to a simmer, about 2 minutes
    Dish the chicken and serve hot with honey garlic sauce

This recipe is all over the web, and it is usually touted as the PF Chang's recipe. I don't know if it the same, as the waiter told me the chicken was lightly breaded in potato flour. So I might try it that way too. Also, I have not tried this yet, but I am OBSESSED with their lunch bowl of Crispy Honey Chicken, so I had to go searching for a recipe! Serve over brown rice, white rice or crispy noodles! We like brown rice best!!! Cook time is my best guess!

Ingredients
Nutrition
Servings 4 Yields 4 bowls Units US

    1 lb chicken breast, boneless skinless cut into medium sized chunks
    1 tablespoon minced garlic
    vegetable oil (for frying)
    2 green onions, finely minced
    Batter
    4 ounces all-purpose flour
    2 1⁄2 ounces cornstarch
    1 egg
    6 ounces water
    1⁄8 teaspoon baking powder
    1⁄8 teaspoon baking soda
    Chicken Seasoning
    1 tablespoon light soy sauce
    1⁄8 teaspoon white pepper
    1⁄4 teaspoon kosher salt
    1 tablespoon cornstarch
    Sauce
    1⁄2 cup sake or 1⁄2 cup rice wine
    1⁄2 cup honey
    3 ounces rice vinegar
    3 tablespoons light soy sauce
    6 tablespoons sugar
    1⁄4 cup cornstarch
    1⁄4 cup water

Directions
    To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
    Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
    To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
    Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

Crispy Honey Chicken