Double Crunch Honey Garlic Chicken

  • Double Crunch Honey Garlic Chicken.

    Double Crunch Honey Garlic Chicken. Tom McCorkle for The Washington Post

 
Posted12/5/2018 10:01 AM

For the chicken

3 large boneless, skinless chicken breast halves (1¼ pounds total)

                                                                                                                                                                                                                       
 

1 cup flour

1½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon ground thyme

1½ teaspoons sweet paprika

½ teaspoon ground cayenne pepper

1 large egg

¼ cup water

Canola or grapeseed oil, for frying

For the sauce

1 teaspoon extra-virgin olive oil

3 cloves garlic

¼ cup honey

2 tablespoons low-sodium soy sauce

Pinch ground cayenne pepper (optional)

For the chicken: Preheat the oven to 425 degrees. Set an ovenproof wire rack inside a rimmed baking sheet. Place the chicken breasts on a cutting board. Slice them in half horizontally, to create 6 cutlets of roughly equal thickness.

Heat about ½-inch of the canola or grapeseed oil in a medium skillet or saute pan over medium heat (its temperature on an instant-read thermometer should register no more than 350 degrees, so adjust the heat, as needed).

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Meanwhile, whisk together the flour, salt, black pepper, ground thyme, paprika and cayenne pepper in a wide, shallow bowl (like a pasta bowl). Whisk together the egg and water in a separate wide bowl.

Dip each cutlet in the flour mixture to coat it evenly, then into the egg-water and back again into the flour. The chicken should be completely coated; shake off any excess flour and place on a plate.

Once the oil shimmers, add half the coated chicken pieces or just enough to fit without crowding the pan. Cook for about 4 minutes on the first side, then turn them over with tongs and cook for about 2 minutes, until crisped and golden. Use tongs to transfer to the wire rack. Repeat to fry all the chicken. Discard any remaining egg mixture and seasoned flour.

For the sauce: Heat the teaspoon of extra-virgin oil in a microwave-safe bowl for 15 seconds. Meanwhile, mince the garlic. Add to the heated oil; cover with a paper towel and microwave on HIGH in 15-second increments (about 1 minute ought to do it), until fragrant and softened. Stir in the honey, soy sauce and a pinch of cayenne, if using, until well incorporated.

                                                                                                                                                                                                                       
 

Drizzle over the chicken, turning to catch both sides. Immediately transfer (on the rack/pan) to the oven; roast for 5 to 7 minutes, until heated through.

Serve hot.

Adapted from a recipe at VanillaAndBean.com.

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