Ingredients:
For the chicken
4 chicken breasts
1 cup flour
2tsp salt
2tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
1/2 tsp cayenne pepper
For the egg wash:
2 eggs
4 tbsp water
For the sauce:
2 tbsp olive oil
3 – 4 cloves minced garlic
3/4-1 cup honey (depending on how sweet you want it)
¼ cup soy sauce
1 tsp ground black pepper
Combine the flour and spices together in a medium bowl. Prepare the egg wash by gently beating together the eggs and water. Pound the chicken breasts so that they are even and season with salt and pepper. Dip the meat into the flour mixture, followed by the egg wash, and one more time in the flour mixture. If you need to, press the flour mixture into the meat to get good contact.
Heat a skillet with a half of an inch of canola oil covering the bottom. When the oil is hot, reduce the heat to medium and fry the chicken breasts for about 5 minutes on each side or until golden brown and crispy. Since the meat was pounded thinly, it should not take longer than that. Transfer to a baking sheet lined with paper towels.
In the meantime, prepare the sauce. Combine the oil and garlic in a medium saucepan, cook slightly, making sure the garlic does not brown. To the garlic, add the honey, soy sauce, and pepper. Simmer together for 5-10 minutes. Remove from heat and allow to cool. Dip the cooked chicken breasts into the sauce and serve over noodles or rice.
Verdict:
Neutral. I thought I would devour this chicken because of the name. Double crunch? I love crunchy chicken! Honey garlic? Perfection! Although the flavor wasn't bad it was hard to get the skin and the chicken to come off in one piece, if that makes sense. And the flavor just wasn't what I was expecting. It wasn't a favorite of anyone else in the family either, so I'll just mark this one off as "done" and move to the next recipe. But I would certainly not tell anyone else to not make it - it just didn't fit our family.
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