Honey Chicken
This chicken has a crispy outside, then it's topped with the most wonderful sauce made of honey with a touch of soy sauce. Truly amazing flavors.
Servings: 8 servings
Calories: 973kcal
Equipment
Ingredients
- For the Chicken:
- 2 cups vegetable oil
- 2 cups all-purpose flour
- 4 teaspoons dried oregano
- 1 teaspoon paprika
- 1/4 - 1/2 teaspoon cayenne pepper
- 2 pounds boneless skinless chicken breasts, cut into thirds
- Kosher salt and freshly ground black pepper to taste
- 4 large eggs beaten
- For the Honey Garlic Sauce:
- 1 cup honey
- 4 cloves garlic minced
- 4 Tablespoons soy sauce
- 2 Tablespoon cornstarch
Instructions
- Over medium high heat, combine honey, garlic and soy sauce in a saucepan. Combine cornstarch and 1/4 cup water, stir into the saucepan until thickened. (about 1-2 minutes) Set aside.
- Whisk eggs in a small bowl. Set aside.
- In a bowl, combine flour, oregano, paprika and cayenne pepper.
- Heat oil in a large skillet over medium-high heat.
- Sprinkle chicken with salt and pepper. Dredge piece of chicken in flour mixture, dip into egg, then dredge in flour again, taking care to coat each piece.
- Add chicken to the skillet, (make two batches if your skillet isn't large enough to not crowd the pieces) and cook until evenly golden and crispy, about 4-5 minutes on each side. Transfer to a plate, lined with paper towel.
- Serve immediately, drizzled honey sauce. (or serve sauce on the side.)
Notes
This recipe is easily cut in half for a smaller crowd.
Allow chicken to come to room temperature and then store the chicken pieces in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Chicken needs to have an internal temperature of 165 degrees Fahrenheit to be safe to eat.
Nutrition
Serving: 1g | Calories: 973kcal | Carbohydrates: 65g | Protein: 43g | Fat: 61g | Saturated Fat: 6g | Polyunsaturated Fat: 52g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 598mg | Fiber: 1g | Sugar: 37g