Crispy Baked Honey Garlic Chicken Food

5-INGREDIENT STICKY HONEY GARLIC CHICKEN

Steps:

• Preheat oven to 350°F (180°C).
• For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil; spray with nonstick cooking spray.
• Place chicken, skin-side up, on prepared pan. Pat chicken dry with a paper towel. Season with salt and pepper on all sides.
• In a small bowl, whisk together honey, garlic, rice vinegar, soy sauce, and water.
• Spoon about half of the sauce over the chicken and spread liberally on each piece. Set aside remaining sauce.
• Bake, uncovered, for about 50 minutes - 1 hour, or until chicken is cooked through and skin is crispy and golden brown. As the chicken cooks, baste it once or twice with the remaining sauce. The meat should reach an internal temperature of 165°F on an instant-read thermometer.

CRISPY BAKED HONEY-GARLIC CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place beaten egg in a shallow dish and season with salt and pepper. Place bread crumbs in another shallow dish.
• Dunk each piece of chicken in the beaten egg mixture, then coat well with bread crumbs. Transfer breaded chicken on the prepared baking sheet and repeat the process with remaining chicken.
• Bake in the preheated oven until golden and no longer pink in the centers, about 20 minutes.
• While the chicken is baking, combine honey, soy sauce, garlic, and Sriracha in a small saucepan over medium heat; bring to a boil. Reduce to heat and simmer for 3 to 4 minutes, stirring every so often.
• Remove cooked chicken from the oven and transfer to a shallow dish. Pour the sauce over top and toss until all chicken pieces are well coated.

EXTRA-CRISPY GARLIC BAKED CHICKEN

Steps:

• Set oven to 425 degrees F (set oven rack to lowest position).
• Grease a 15 x 10-inch baking sheet.
• In a large heavy resealable plastic bag combine the cornflake crumbs with the next 7 dry ingredients.
• Moisten each piece of chicken under cold water then shake off excess water (the chicken must be slightly wet for the crumb mixture to adhear to the chicken).
• Place 1 or 2 pieces of chicken into the bag and shake to coat with the crumb mixture, then place skin-side facing up onto the baking sheet.
• Continue with remaining chicken pieces.
• Bake for 40 minutes (the chicken will continue baking when removed from the oven).

HONEY-GARLIC CHICKEN THIGHS

Steps:

• Season chicken with garlic powder, salt, and pepper.
• Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
• Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.

CRISPY HONEY GARLIC CHICKEN WINGS

Steps:

• For the sauce: In a medium sauce pan, cook over medium heat the olive oil and garlic to slightly soften; do not let it brown. Add the honey, soya sauce and black pepper. Continue to cook over medium heat and simmer sauce for 5-10 minutes, watching carefully as it simmers because it can foam up and overflow. Remove from heat and allow to cool thoroughly; set aside.
• The coating: Mix together the 'coating mixture'; set aside.
• The wash: In a seperate bowl, whisk together the slightly beaten eggs and cold water.
• Wash and pat dry the wing sections. Dip the wing pieces into the egg wash and then toss into the flour mixture to evenly coat.
• Drop the coated wings into a preheated 350 degree F deep fryer, filled with vegetable oil.
• Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil, toss the wing pieces in a large bowl with some of the honey garlic sauce.