asian crunch chicken
I seen this on another website..I had to tune in my taste..I like the sweet and sour so I added the rice vinegar and I was out of a spice it called for so I put in all spice and I like it..This is going to be a company treat for sure
prep time
1 Hr
cook time
10 Min
method
---
yield
6 serving(s)
Ingredients
- 4 - large boneless chicken breast
- 2 cups flour
- 4 teaspoons salt
- 4 teaspoons black pepper
- 3 tablespoons ground ginger
- 2 tablespoons all spice
- 2 teaspoons thyme
- 2 teaspoons ground sage
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- SAUCE
- 2 tablespoons olive oil
- 4 cloves garlic chopped
- 1 cup honey
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- EGG WASH
- 4 - eggs
- 8 teaspoons water
How To Make asian crunch chicken
-
Step 1Place chicken breast between 2 sheets of plastic wrap and pound thin..I actually was able to use my very sharp cutco knife and sliced diagonally then pounded them down a bit
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Step 2I make the flour mix and just use as i go and I get more than one dinner from it..it keeps well in a container or ziploc...I keep in freezer
-
Step 3heat oil up to just a level above medium..salt and pepper the cutlets and then dredge firmly in flour mix..then dip into whipped egg wash..back into the flour mix firmly..drop into heated oil.. about 4 minutes per side
-
Step 4heat oil and garlic in small sauce pan..just until garlic softens to not burn the garlic..add the remainng sauce ingredients..make sure to stay close by as this foams easily..simmer for 6 minutes stirring frequently..
-
Step 5drain cooked chicken on a rack and let sit for a couple minutes..just before serving dip cutlet into sauce and plate..rice and chinese noodles will make nice side dishes
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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