Crunchy Chicken

CRUNCHY CHICKEN

Sift together:     
2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tsp cayenne pepper
Make an egg wash by whisking together:
4 eggs
8 tbsp water
Season four boneless/skinless chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour 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

Pan-fry them 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.
Honey Garlic 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
¼ cup soya sauce (low sodium soya sauce is best)
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.