Crunchy Asian Chicken
Ingredients
10 chicken pieces (seasoned with chicken spice)
2 eggs
4 Tbs water
1 ½ cups flour
½ cup corn starch
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
oil for frying
Glaze
1 ½ cups honey
½ cup brown sugar
1/2 cup soy sauce
½ tsp. fresh ginger
¼ tsp. cayenne pepper
¼ tsp hot paprika
1 Tblsp chopped garlic
2 Tblsp butter
Mix The honey, sugar, soya sauce and ginger in a bowl and whisk.
Add paprika and cayenne pepper. If too thick (Use a only a splash of boiling water).
Saute the garlic a little in the butter for a few seconds. Add the honey mixture.
Bring to a boil then reduce to low and simmer for about 5 minutes. Set aside.
Method:
Whisk the eggs and 4 Tbs. water together in a shallow dish.
Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chicken in the flour, then over into the egg.
Then back over into the flour mixture once again ensure heavily coated then shake off excess. Heat about a half inch of oil in large pan. Be sure the oil is hot, but not too hot or the chicken will cook too fast.
Then turn to medium. Cook for about 6 minutes on each side. Remove from the pan to a baking dish. Pour half of the glaze over the chicken. Turn them over and pour the other 1/2 over the other side.
Don’t be tempted you use all the sauce if you’re satisfied all the chicken is covered. You don’t want the coating to go soggy rather keep as a sauce which is decadent.
Place uncovered in a preheated 170 degree oven for about 20-25 minutes.
PAN ROASTED POTATOES
5 Potatoes , peeled, washed, cut into desired size
Add to cold water in saucepan and parboil with a chicken stock cube till tender, then drain and cool.
I used the same flour which I used for the chicken but added garlic and herb spice, parsley and paprika.
Roll the potatoes in the flour till covered and fry it the same oil the chicken was fried in till crisp and golden.
MUSHROOMS AND PIQUANTE PEPPERS
1 tray of mushrooms
4 Tblsp mild piquante peppers
2 Tblsp butter
1 Tblsp olive oil
1 tsp. garlic and herb
1 tsp smoked paprika
¼ tsp. Italian truffle salt
Black pepper
Melt the butter and olive oil in a pan and stir in mushrooms till tender.
Add seasoning and stir through. Stir in peppers, cover and switch off.
A recipe called CRUNCHY HONEY GARLIC PORK CHOPS (CAN USE CHICKEN) by Penny Meals was posted on my time line. I decided to modify it only very slightly and use chicken. It has a definite Asian theme and all the makings of my Honey Soya Sauce chicken but with a crunch (so I gave it a new name).
It was absolutely amazing. I served it with Pan Roast Potatoes and Fried Mushrooms with Piquante Peppers. Enjoy.
Modified, prepared, tried and tested by: Melanie Kramar
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