Honey Garlic Chicken

So… this recipe can be made the easy way or the fancy way… I’ll put both just in case one day you feel like being fancy or if you have something against taking shortcuts. As a reminder, I don’t really use measurements when I cook, half the time they don’t have enough flavor anyway and I end up adding more things. So that being said, I can tell you what its supposed to look like, but how it tastes depends on what you like, taste as you go.

Honey-Garlic Sauce

  • Garlic, minced
  • Honey
  • Soy Sauce
  • Sesame Oil (optional but recommended, vegetable or canola works fine too)
  • Water

Chicken (Fancy Version)

  • Boneless/Skinless chicken breast (cleaned and cubed)
  • All-purpose flour
  • Black Pepper
  • Salt
  • Paprika
  • All-Purpose seasoning
  • Garlic powder
  • Onion powder
  • Eggs
  • Cayenne (optional)
  • Vegetable or Canola oil

Chicken (Easy Version)

  • Frozen chicken nuggets, of GOOD quality. I used ‘Just Bare Chicken Breast Bites’ got them from Publix.

You will need a pan to fry your chicken in, and a pot to make your sauce.

If you are doing the easy version, I suggest throwing the chicken in the air fryer for 10 minutes on 350 degrees.

Fancy Version:

Your stove should be on medium-high heat and your pan should have enough oil to cover the tip of your pinky. The heat may need to vary depending on how quickly your chicken is cooking. You want an even golden brown, maybe a hint darker. If the oil is smoking its too hot, also your chicken should take a few minutes on each side, don’t rush the chicken or you’ll be rushing to the bathroom.

Season your chicken with salt, black pepper, and all purpose seasoning. Make an egg wash by beating together 2-3 eggs (depends how much chicken you have). Season and whisk together the flour with all the dry spices EXCEPT for salt. Your flour should have a hint of color to it from the paprika.

The chicken goes into the egg wash then into the flour, evenly coat, then into the oil. Fry a few pieces at a time to keep the oil up to temperature. Have a plate lined with paper towel ready to allow the chicken to rest and the excess oil to be absorbed after it is taken out of the pan.

Sauce Time:

For the sauce you’re going to want pot that you can toss the chicken into when you’re done. The stove should be on high, add sesame oil, once it’s fragrant add the garlic and keep moving/stirring for about 1 minute. The garlic should have some color but should not be burnt. Once the garlic is browned add water and bring to a boil. Now here is where you’ll have to start tasting, add honey (you’ll need more than you think) and just a bit of soy sauce for color and salt. The water is being used for two reasons, 1. So the honey doesn’t burn, 2. To thin out the sauce. The water is going to evaporate and that’s what you want. When you’re done the sauce should have the consistency of maple syrup, runny but thick enough to coat your chicken. You will have to babysit, as the sauce will need to be stirred every so often to check thickness and taste.

Once thickened, toss in chicken and stir until all pieces are evenly coated. I serve my honey garlic chicken with either white or egg-fried rice.

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