Crunchy Honey Garlic Chicken Food

CRUNCHY HONEY GARLIC CHICKEN

Steps:

• In a medium size saucepan over medium heat, put olive oil and garlic and sauté just til tender-do no burn. Reduce heat to medium low and add honey, agave, pepper jelly, soy sauce, and pepper. Bring to a low simmering boil (watch closely as it can overflow!) for about 10 minutes. Mixture will begin to thicken. Turn off heat and let sit.
• Prepare flour dredge by putting all of the ingredients in a mixing bowl.
• Combine eggs and water and beat. Put mixture in a pie plate.
• Put about 1 cup of the flour mixture in a pie plate. Salt and pepper the chicken breasts.
• Dip breast in the egg mixture, then coat with the flour, return to the egg mixture, and then re-coat in the flour mixture. Place on a clean plate. Repeat with the other chicken breasts.
• In a large heavy skillet over medium heat, get the coconut oil (about ½ inch deep) hot. Place two to three filet breasts in. Do not crowd. Fry about 3 minutes, flip to the other side and fry another about 2-3 minutes. (Cooking time will depend upon the thickness of your breast filets.)
• Place the chicken on a parchment-paper lined cookie sheet and baking about 18-20 minutes at preheated 350 oven. Internal temperature should be 165. Check with a meat thermometer.
• When done, remove. Let the chicken rest 2-3 minutes.
• Place the chicken in a serving dish (about 2" deep). Pour on most of the sauce (leaving some for serving). Drench chicken well. Garnish with fresh chives or thinly sliced green onions.
• Serve immediately with extra sauce!

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.

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.

PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)

Steps:

• To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
• Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
• To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
• Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

HONEY GARLIC CHICKEN

Steps:

• Mix all ingredients together.
• Cut hindquarters into seperate legs and thighs.
• You should have 8 pieces of chicken now.
• Place in baking dish and pour sauce over top to coat chicken.
• This can be done ahead of time and refrigerated.
• Bake at 350 for 3/4 hour with lid on, and 3/4 hour with lid off.
• Serve chicken and sauce with hot cooked rice.

OVEN-FRIED HONEY GARLIC CHICKEN

Steps:

• In medium bowl, whisk together honey, garlic, and vinegar.
• Pour bread crumbs into separate bowl.
• Set bowls aside.
• Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.
• Roll chicken pieces in honey mixture, then in bread crumbs; place in pan.
• Bake at 375°F for 30 minutes, or until cooked through.
• Optional: for a thicker crust, roll the breaded chicken pieces in egg or more honey and then again in the bread crumbs.

HONEY GARLIC CHICKEN

Steps:

• Preheat oven to 375.
• Rinse chicken and pat dry.
• Combine ingredients in large bowl (or zipper bag if you're going to marinate).
• Add chicken to marinade and thoroughly coat.
• When ready to bake, place pieces skin side down in baking pan and bake for 30 minutes. Remove from oven, turn pieces skin side up, baste with juices, and bake for another 30 minutes, basting once.