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Instructions
Butterfly the chicken breasts completely and cut them in half to make 6 thin pieces.
Pound each piece to about ½ to ¼ inch thickness and set aside.
In a large dish, combine flour, paprika, cayenne pepper, mustard powder, chili flakes, garlic powder, white and black pepper, and salt. Mix well.
In a separate bowl, whisk eggs with 1 tbsp of cold water.
Dip each chicken piece into the egg mixture, then dredge in the flour mixture until well coated.
Repeat the coating process for all chicken pieces.
In a skillet, heat vegetable oil over medium heat.
Fry each chicken piece for 4–5 minutes on one side, then flip and cook the other side for 4–5 minutes, or until crispy and cooked through.
Transfer cooked chicken to a cooling rack to maintain crispiness.
For the Sauce:
10. In a saucepan, heat olive oil over low heat.
11. Add minced garlic and sauté for 1 minute.
12. Remove from heat, then stir in honey and soy sauce.
13. Return to low heat and bring to a gentle simmer. Season with salt and pepper.
14. In a small bowl, dissolve cornstarch in water, then stir into the sauce.
15. Simmer until the sauce thickens.
To Serve:
16. Toss the crispy chicken in the honey garlic sauce until well coated.
17. Sprinkle with sesame seeds if desired.
18. Serve immediately and enjoy!
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