Crispy chicken

We are very fortunate to be living in an area of Powell River where we can keep our own chickens, but even so, we sometimes buy the tasty chickens from our neighbours at Hatch A Bird farm. This recipe made with the breasts from just one of their huge birds was enough to feed four people.

Crispy Chicken with Honey Garlic Sauce

4 large boneless chicken breasts or boned thighs
1/2 cup Tapioca starch
1/4 cup Rice flour
2 Tbsp corn flour
2 Tbsp sorghum flour
2 tsp salt
2 tsp black pepper
1 1/2 Tbsp ground ginger
1 Tbsp ground nutmeg
1 Tbsp paprika
1 tsp thyme
1 tsp sage
1/2 tsp cayenne
2 eggs
1/4 cup water
oil for frying
Either pound the meat thin between plastic wrap with a meat mallet or slice horizontally .... need to have 1/2 in thick pieces of chicken. We cut those into slices about 1 1/2 to 2 inches wide to make them easy to handle.
Sift together the flours and spices into a large flat dish for dredging the chicken slices.
Whisk together the eggs with water.
Sprinkle the chicken slices with salt and pepper, then dip each slice into the flour mix. Dip into the egg mix and once again in the flour mix, coating well.
In a deep skillet with 1/2 inch oil, over medium heat fry the chicken breast slices until golden, about 4 - 5 minutes.
[We use rice bran oil, but if you cannot get it, you could use canola... I hate to get into it, but most canola oil is unlikely to be organic and is very likely GMO, so do your best.]
Drain on a wire rack for a couple of minutes.
Serve with noodles or rice and honey-garlic dipping sauce.

Honey Garlic Sauce

4 cloves garlic
1 cup honey
1/4 c gluten-free soy sauce
1 tsp pepper
In a medium saucepan cook garlic in a couple tablespoons of olive oil over medium heat, just until soft. Add honey, soy sauce and pepper. Simmer, stirring for a few minutes. Allow to cool a bit before serving.

Thank you so much to Will, who converted this recipe to a gluten free option from a fabulous blog:

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