Recipe adapted from http://www.nlrockrecipes.com/2010/04/double-crunch-honey-garlic-chicken.html
4 large boneless chicken breasts sliced horizontally, seasoned with salt and pepper
2 c flour
4 tsp salt
4 tsp pepper
2 tsp thyme
2 tsp sage
1 tsp cayenne
1 tsp onion powder
1 tsp garlic powder
3 T ginger
2 T paprika
This mixture makes a little more than you will need for 4 chicken breasts so dump in portions into your dredging bowl. Save the remainder in the freezer for the next time you make this.
Dredge chicken breasts in flour mix, then egg was, then flour mix, coating well.
heat about 1/3 c oil in large fry pan until med hot and begin frying the coated chicken breasts until dark golden brown turning after about 4-5 minutes each side.
Drain cooked chicken on a wire rack over a paper towel while the sauce is heating up.
In a med pot add
2 T olive oil
3-4 cloves chopped garlic
Cook to soften but not brown the garlic
3/4 c honey
1/4 c soya sauce
1 tsp black pepper
Simmer together for about 8 minutes, remove from heat and allow to cool and thicken. Reheat and dip the chicken in the sauce and serve over rice or noodles and with steamed greens.