In an effort to keep introducing Matilda to bolder flavors and encourage Amelia to try new things (even if she doesn’t like them), I decided honey would be a good flavor for both of them (especially now that Matilda is 1). They are both big lovers of all meats, so I thought they might love a taste of sweetened meat.
Amelia loves honey, but she’s wary of trying anything in a new way. So this was a new, but safe transition for her. Matilda’s eyes lit up when she had her first bite. She loves salty foods like olives, capers, pickles. But I’ve ben careful about avoiding sugar with her until.
Needless-to-say, she absolutely adored the chicken. The dredge gave the chicken a crunchy outside and the honey garlic sauce was the perfect sweet-salty mix. Even Trevor was surprised how the flavors came together (he’s always hesitant about the combination of sweet and salty things together).
Honey Garlic Chicken
- 1/2 cup honey
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 pound thin sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
- In a medium saucepan over medium high heat, combine honey, garlic and soy sauce.
- In a small bowl, combine cornstarch and 1/4 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes; set aside.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, combine flour and seasonings.
- Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour mixture, dip into eggs, then dredge in flour mixture again, pressing to coat.
- Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
- Serve immediately with honey garlic sauce. Enjoy!