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Serves
US | Metric
Ingredients
Chicken
  • 2 Chicken breasts
  • 200 g Cornflour
  • 200 g Plain flour
  • 2 tsps Salt
  • 2 tsps Pepper
  • 2 tsps Sage
  • 2 tsps Cumin
  • 2 tsps Paprika
  • 1 tsp Garlic powder
  • 1 Heaped teaspoon Baking powder
  • 2 Large eggs
Sauce
  • 180 ml Chilli infused honey
  • 4 Light soy sauce
  • 2 tsps Garlic paste
  • 2 tsps Chilli flakes
  • 2 tsps Chopped or dried coriander
The rest
  • Rice noodles for 2
  • Pickled red onions
  • Sliced spring onion
  • Dried jalapeño flakes
Honey & Garlic Crispy Chicken Honey & Garlic Crispy Chicken
Honey & Garlic Crispy Chicken

Hot, sweet, sticky AND crispy! You read that right…

Prep 45 minutes
Total 45 minutes

Place the chicken breasts in a freezer bag and bash with a rolling pin (or wine bottle if you’re like me lol) until flat - about 3 cm to 4cm thickness is good. Mix the flours and the dry spices. Crack the eggs into another bowl and whisk.


Heat a generous amount of oil in an iron skillet on a medium heat. Dip each chicken breast in the flour mix then the eggs, then back into the flour and then egg then flour again! Drop them carefully into the oil. Cook for about 5 mins each side being careful the heat isn’t too high or you’ll get a pink inside and a burned outside. Remove when golden and place on a rack or paper towel.


Mix the sauce ingredients in a saucepan and heat until bubbling. Simmer for 5 minutes.


To serve, either dip the chicken in or drizzle over the sauce. Place on top of noodles and garnish with spring onion, pickled red onion and jalapeño flakes.



Honey & Garlic Crispy Chicken Honey & Garlic Crispy Chicken
Honey & Garlic Crispy Chicken

Hot, sweet, sticky AND crispy! You read that right…

favorite
print
like
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Chicken
  • 2 Chicken breasts
  • 200 g Cornflour
  • 200 g Plain flour
  • 2 tsps Salt
  • 2 tsps Pepper
  • 2 tsps Sage
  • 2 tsps Cumin
  • 2 tsps Paprika
  • 1 tsp Garlic powder
  • 1 Heaped teaspoon Baking powder
  • 2 Large eggs
Sauce
  • 180 ml Chilli infused honey
  • 4 Light soy sauce
  • 2 tsps Garlic paste
  • 2 tsps Chilli flakes
  • 2 tsps Chopped or dried coriander
The rest
  • Rice noodles for 2
  • Pickled red onions
  • Sliced spring onion
  • Dried jalapeño flakes

Place the chicken breasts in a freezer bag and bash with a rolling pin (or wine bottle if you’re like me lol) until flat - about 3 cm to 4cm thickness is good. Mix the flours and the dry spices. Crack the eggs into another bowl and whisk.


Heat a generous amount of oil in an iron skillet on a medium heat. Dip each chicken breast in the flour mix then the eggs, then back into the flour and then egg then flour again! Drop them carefully into the oil. Cook for about 5 mins each side being careful the heat isn’t too high or you’ll get a pink inside and a burned outside. Remove when golden and place on a rack or paper towel.


Mix the sauce ingredients in a saucepan and heat until bubbling. Simmer for 5 minutes.


To serve, either dip the chicken in or drizzle over the sauce. Place on top of noodles and garnish with spring onion, pickled red onion and jalapeño flakes.