Delicious Honey Garlic Chicken
We have been trying to mix it up with meal time around here. We kind of got stuck in a rut with eating the same old thing for way too long.
Probably because we have been so over busy with work and life that thinking about what to fix for meals took a back seat.
We wanted to find fairly easy to make dishes that were definitely off our beaten path and inexpensive.
So the quest began and now for our trial and errors. Pinterest, FoodGawker etc have some great pictures of recipes but what looks great in the photos does not always make a good meal. (we have learned)
Some recipes have been tossed after the first trial, they were not even worth reworking.
But a couple we have tried are being added to our regular recipe file once we tweaked them to suit out taste.
The first time I made the Honey Garlic Chicken I followed the recipe precisely….but there were elements we did not like.
The cornmeal made them gritty, like you had sand in your food. So out went the cornmeal.
I had to double the amount of garlic, my husband is a great garlic lover, the more garlicky the better, whereas I prefer garlic to complement the other flavors not overpower them.
That being said even I felt it needed more garlic. Once I doubled it then we could justifiably call it Honey “Garlic” chicken.
Now others may prefer the lighter flavor but we like a dish that packs a punch.
After those easy adjustments we had a winner for out picky taste buds.
I served it over brown rice with broccoli for a complete meal. There is extra sauce to drizzle over the rice, if you so wish.
Without further ado here is our version of Honey Garlic chicken.
- 2 pounds chicken breast, pounded thin and cut into tenders
- 1 Cup buttermilk
- 1½ cup Panko Bread crumbs
- ¼ teaspoon garlic powder or granules
- 1 Tbs olive oil
- salt and pepper to taste
- For the Sauce
- 6 cloves of garlic
- 1 1 inch piece of fresh ginger
- ¾ cup soy sauce
- ½ cup water
- ½ cup hoisin sauce
- 2 Tbs honey
- 1 Tbs white vinegar
- ¼ teaspoon red pepper flakes (you can add more if you like it spicy, we do)
- Preheat oven to 450 degrees. Lghtly grease baking pan. Soak the chicken in buttermilk (I prep mine the day before and let it sit in the buttermilk overnight but half an hour will work). Mix the together the panko, olive oil, garlic powder, salt and pepper in a bowl. Remove chicken from buttermilk one at a time, let buttermilk drip off, press into panko mixture until well coated with crumbs. Place the chicken on the baking sheet and bake for 10 minutes. Turn each piece of chicken over and bake for another 10 minutes.
- While chicken bakes prepare sauce, use a food processor or I use my hand immersion blender in a sauce pan to whip the sauce ingredients together. Simmer to meld flavors.
- When chicken is done, dip each piece into the sauce, return to baking pan and bake another 5 minutes, let rest for a minute. Serve over rice or noodles if you prefer.
This recipe is adapted from Pinch of Yum.com
I am still working on my food photography. Slowly it is coming along. It is helping me with my all around photography so reading the book and practicing is paying off. My biggest challenge is editing. I learn more each time and I am having fun learning new tips and tricks to get the look I want.
Tonight I tested a recipe for burgers that have barley in them, they were surprisingly good and it stretched the burger meat by 100%. I expected less flavor or something but not so, they were great, my husband went back for a second burger and he is picky about his meat. I will share that recipe soon. Until then….
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