Ever wanted Chinese take out but it either costs to much or maybe you are even gluten free and can’t eat at those places anymore.
Well, here is your answer!
Spicy Double Crunchy Garlic and Honey Chicken
It’s super yummy and tastes a lot like takeout. Plus, you control your ingredients so you are never eating anything that you don’t want to eat.
If you eat gluten go ahead an use regular flour, if not try your favorite all purpose gluten free flour.
The girls were super excited while I was making these (due to the fact that they thought they looked a bit like chicken nuggets). And our family enjoyed the dinner, as we don’t eat lot of Chinese food.
It’s called Double Crunchy because you dip it in the flour and egg wash 2 times. So you end up with quite a bit of batter on the chicken.
Give my Spicy Garlic Chicken recipes a try and let me know what you think.
You may also like these recipes from Frugal Living Mom:
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| Salt and Pepper Zucchini Chips |
My Secret Weapon Sweet Potatoes |
“Doritos” Popcorn | Cucumber Chips |
FrugalLivingMom.com
Yields 4
Spicy Double Crunchy Garlic and Honey Chicken
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 lb. boneless, skinless chick breast cut in to small strips
- 1 cup flour (gluten free all purpose if necessary)
- 2 tsp salt
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 2 eggs
- 4 tablespoons water
- 1 tsp light olive oil
- 2 cloves of minced garlic
- 1 tsp grated ginger
- 1/2 cup honey
- 1/8 cup soy sauce (gluten free if necessary)
- 1 tsp apple cider vinegar
- 2-4 Dried Szechuan Chilies
- Light olive oil for frying (or other vegetable oil)
Instructions
- Prepare skillet with enough light olive oil or other vegetable oil to cover 1/4 to 1/2 inch of the bottom (I used a small skillet and fried in batches as to waste less oil).
- Note: When you are almost ready with your chicken heat skillet over medium heat.
- Combine flour, salt, paprika, onion and garlic powder and cayenne in a large ziplock bag.
- Zip bag and shake to distribute spices. Set aside.
- In a medium bowl whisk together eggs and water
- Add chicken pieces to the bowl and coat with egg wash
- With a fork move coated chicken (shake of excess egg) into your bag with the flour
- Note (there should be about 1/2 of your egg mixture left in the bowl)
- Zip bag and shake chicken to coat with flour, coat completely
- Remove chicken from the bag and dip for a second time in the egg wash.
- Return chicken to the bag of flour mixture and coat with the remaining flour.
- Press all the flour onto the chicken
- There should not be any flour let to discard, but if there is you much discard it
- Add chicken pieces to the hot skillet, but don’t crowd the pan too much (you may need to fry in batches.
- Brown chicken pieces and flip one time. Once the pieces are brown they should be cooked in the middle (about 5 minutes)
- Move cooked pieces to drain on a paper towel covered plate or a wire rack
- While your chicken is cooking heat 1 tsp of light olive in a small skillet
- Add mince garlic, ginger and Dried Szechuan Chilies (keep whole)
- Sauté for a few minutes, but do not let garlic brown
- Add honey, soy sauce and vinegar to skillet and simmer for 5-10 over low (do not let it boil over.
- Remove sauce from the heat and allow to cool slightly to thicken
- Remove chilies if you want the sauce milder
- Pour sauce over chicken to coat
- Serve with rice
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