CRISPY PAN FRIED HONEY GARLIC CHICKEN

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6 T honey

3 T soy sauce

3 T brown sugar

3 t vinegar

2 t sesame oil

4 garlic cloves, minced

½ C flour

1 t salt

1 t garlic powder

2 eggs

1 ½ C panko bread crumbs

¼ C vegetable oil

2 boneless, skinless chicken breast halves, cut in half butterfly style or pounded to ¼” thick and cut in half widthwise

  In a small mixing bowl stir together the first six ingredients (honey through garlic cloves). Set aside.

  In a large skillet, heat 2 tablespoons vegetable oil over medium high.

In a shallow bowl or pie plate, whisk together flour, salt and garlic powder. In a separate dish, beat eggs together.

  In a third dish, add panko crumbs. Dredge each chicken piece in flour mixture, then eggs and then panko crumbs, pressing crumbs slightly to adhere.

  Heat vegetable oil in a large skillet over medium high. Cook until chicken is golden browned on both sides and cooked through, 3-5 minutes per side. Remove from pan and set aside.

  Using tongs and a wad of paper towels, wipe out the pan. Return pan to medium high heat and pour in honey garlic mixture. Simmer mixture, stirring frequently, until reduced and slightly thickened, 1-3 minutes and remove from heat. Add chicken back to the pan and turn to coat both sides of each piece with sauce. Serve immediately.

  Serve with white rice.