Honey Garlic Chicken

This is one of my kids' favorite recipes & I get no complaints when I fix this recipe. I usually fix it with chicken or pork but I'm thinking I might try it with beef strips. If it was just Jason and me, I'd love to make it shrimp. I think that would be freaking awesome. Unfortunately, due to allergies, In will not be making it with tofu but for those that tofu, you use this recipe too.

1 package of boneless skinless chicken breast (about 6 per pack )

Or 1 package of split chicken breast (about 5 per pack)

Or 1 package of pork chops (any kind center cut or end chops, semi-boneless ribs, etc.)

Or this recipe can also be used for shrimp or tofu as well but we can't go that route in my house.

If you are using chicken,  pound the meat to an even 1/2 inch thickness. If you are going the, what I like to call more economic route, de-bone & skin your split chicken breast prior to pounding. As for the pork, don't touch it unless you are using the loin cuts. Loin cuts tend to dry during frying so you may want to pound those a bit as well.  

Sift together: (always sift your dry ingredients because you don't want pockets of one ingredient or another)

1 & 1/3 cup rice flour, white or brown 

2/3 cup cornmeal

4 tsp salt

4 tsp black pepper

3 tbsp ground ginger

2 tbsp ground nutmeg

2 tsp ground thyme

2 tsp ground sage

2 tbsp paprika

1 tsp cayenne pepper 

Place excess dry mix in an airtight container or ziplock bag, then into your freezer. You will be using it again, I guarantee it!

Fake dredging: (usually the egg wash stage)

Coat your meat choice into cornstarch. I usually keep a bag of cornstarch in a ziplock in the freezer just for dredging. Then shake off the excess & let sit for about 5 minutes or just enough time for the cornstarch to get moist but not nasty.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. Carefully regulate the temperature here so that your met choice does not brown too quickly. The thinness of the meat practically guarantees that it will be fully cooked by the time the outside is browned. Just below medium heat works well. Fry until golden brown and crispy. If you'd like to go the fast route, use your deep fryer. All sides are done at one time but make sure your meat choice is room temperature or the inside may not be done by the time the outside is a nice golden brown.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. 

Sauce:

In a medium saucepan add

2 tbsp olive oil

3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:

1 cup honey, (I've also found that hot pepper jelly & other syrups such as white ginger work extremely well here also)

¼ cup soy sauce 

1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Serve with noodles or rice & a vegetable.