Crispy Chicken with Honey and Garlic Sauce

Step-by-Step Guide to Make Super Quick Homemade Crispy Chicken with Honey and Garlic Sauce

Crispy Chicken with Honey and Garlic Sauce

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The number of servings that can be served to make Crispy Chicken with Honey and Garlic Sauce is 4 servings. So be certain that this portion is sufficient to serve for your self and the one that you love family.

Oh sure, just so as to add, the time wanted to cook Crispy Chicken with Honey and Garlic Sauce is estimated to be around 50mins.

So, this time, let’s try it, let’s range Crispy Chicken with Honey and Garlic Sauce ourselves at residence. Staying with easy ingredients, this dish can present advantages in helping to take care of the health of our our bodies. You can also make Crispy Chicken with Honey and Garlic Sauce utilizing 27 material kind and 12 manufacturing steps. Here’s how to make the dish.

I got this lovely recipe from The Kitchen Sanctuary

Components and spices that have to be Get to make Crispy Chicken with Honey and Garlic Sauce:

  1. Chicken Marinade
  2. 3 chicken breasts – sliced into long, thick strips (or chunks if you prefer)
  3. 240 mls buttermilk
  4. 1/2 tsp salt
  5. 1/4 tsp white pepper
  6. 1/4 tsp garlic powder
  7. Crispy coating
  8. 180 g plain (all-purpose) flour
  9. 1 tsp salt
  10. 1 tsp black pepper
  11. 1/2 tsp garlic powder
  12. 1 tsp dried thyme
  13. 1 tsp paprika
  14. 1 tsp baking powder
  15. 1 tsp chilli flakes
  16. Honey garlic sauce
  17. 1 tbsp oil
  18. 2 tsp ginger paste
  19. 1 large garlic clove minced
  20. 1 red chilli finely chopped
  21. 1 tsp lemongrass paste
  22. 6 tbsp soy sauce (I used light soy sauce)
  23. 4 tbsp honey
  24. 4 tbsp brown sugar
  25. Pinch black pepper
  26. To serve
  27. Basmati rice

Instructions to make to make Crispy Chicken with Honey and Garlic Sauce

  1. Place the chicken in a bowl or large ziplock bag. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover (if in a bowl) and place in the refrigerator to marinade for 3-6 hours.
  2. Preheat the oven to a low heat (to keep cooked tenders warm). Heat a large pan filled with no more than one third of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 4 cups of oil.
  3. Mix together the crispy coating ingredients in a small bowl.
  4. Take the chicken out of the refrigerator and dredge each piece through the crispy coating mixture – ensuring it’s fully covered. Place on a tray in a single layer ready for frying.
  5. Once the oil is hot enough, add in 4 or 5 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.
  6. Cook for 3-5 minutes until golden brown and cooked in the center. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
  7. When the chicken is 5 minutes away from being cooked, make the honey garlic sauce.
  8. Heat the oil in a frying pan (skillet) on a medium heat.
  9. Add the ginger, garlic, chilli and lemongrass paste. Stir and heat through for 30 seconds,
  10. Then add in the soy sauce, followed by the honey, brown sugar and pepper. Turn the heat up to medium-high, bring to a boil, then turn down the heat slightly and allow to bubble gently for 5 minutes until slightly reduced and thickened.
  11. Add the chicken and stir to coat.
  12. Serve the chicken with boiled rice and top with strips of spring onion, sesame seeds and chilli flakes. Serve with green veg too if you like.

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