Chef Time!

Chef Time!

Friday, December 19, 2014

A Touch Of Asian With The Southern Classic

I am so proud of this recipe. It is fantastic smelling, tasting, easy to make and guys love it!!!

Crunchy Honey Ginger Chicken with Spicy Fries

4 large boneless chicken breasts

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even ½ inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:
2 c. flour
4 tsp. salt
4 tsp. black pepper
3 tbsp. ground ginger
2 tbsp. ground nutmeg
2 tsp. ground thyme
2 tsp. ground sage
2 tbsp. paprika
1 tsp. cayenne pepper

Make an egg wash by whisking together:
4 eggs
8 tbsp. water

Season the chicken breasts with salt and pepper, and then dip the meat in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a ½ inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. Fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Honey Garlic Sauce

In a medium saucepan add
2 tbsp. olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:
1 c. honey
¼ c. soy sauce (low sodium soy sauce is best)
1 tsp. ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.


8 medium potatoes
2 egg whites
1 ½ tsp. chili powder
1 ½ tsp. ground cumin
1 ¼ tsp. paprika
2 tsp. Italian Seasoning
1 ¼ tsp. salt

Preheat oven to 430.
Peel potatoes, wash and dry them. Slice them into 1 inch square fries. In a separate bowl whisk egg whites until slightly foamy. In another small bowl mix spices together. Dip potatoes in egg whites then coat in spices place in a single layer on a greased cookie sheet. Bake for 40 minutes tossing every 5-7 minutes to brown and prevent sticking.

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