Double Crunch Honey Garlic Chicken in Under 25 Minutes. Place 4 chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Then mix together 2 cups flour (or Panko Crumbs), 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. Season the

chicken breasts with salt and pepper, then dip the chicken in the flour and spice mixture. Dip the breast into an egg wash (4 eggs, 8 tbsp water) and then a final time into flour or Panko Crumbs and spice mix, pressing the mix into the meat to get good contact. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. Watch carefully that the chicken does not brown too quickly. The thinness of the chicken breast guarantees that it will be fully cooked by the time the outside is browned. Medium heat works well. Gently for about 4 or 5 minutes per side until golden brown and crispy. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. To make the sauce, cook 2 tbsp olive oil and 3 – 4 cloves minced garlic over medium heat and then add 1 cup honey, ¼ cup low sodium soy sauce and 1 tsp ground black pepper. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes.Image

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