Tenders Maison Sauce Ail et Miel

Serves 1
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Directions

  1. 1Cut chicken breasts into smaller pieces.
  2. 2Cut chicken breasts into smaller pieces.
  3. 3Cut chicken breasts into smaller pieces.
  4. 4Pour flour into a dish and add the perfect spice mixture.
  5. 5Pour flour into a dish and add the perfect spice mixture.
  6. 6Pour flour into a dish and add the perfect spice mixture.
  7. 7Add dried onion, garlic powder, oregano, paprika, chili if you have it, salt, and pepper.
  8. 8Add dried onion, garlic powder, oregano, paprika, chili if you have it, salt, and pepper.
  9. 9Add dried onion, garlic powder, oregano, paprika, chili if you have it, salt, and pepper.
  10. 10Mix well and transfer about a third of your preparation into a bowl.
  11. 11Mix well and transfer about a third of your preparation into a bowl.
  12. 12Mix well and transfer about a third of your preparation into a bowl.
  13. 13Add two spoons of cornstarch, a packet of baking powder, and water, and mix everything until you have the texture of a crepe batter.
  14. 14Add two spoons of cornstarch, a packet of baking powder, and water, and mix everything until you have the texture of a crepe batter.
  15. 15Add two spoons of cornstarch, a packet of baking powder, and water, and mix everything until you have the texture of a crepe batter.
  16. 16Place your chicken breasts in the flour with spices, then dip them in the batter.
  17. 17Place your chicken breasts in the flour with spices, then dip them in the batter.
  18. 18Place your chicken breasts in the flour with spices, then dip them in the batter.
  19. 19Do this a second time to have an incredibly crispy texture.
  20. 20Do this a second time to have an incredibly crispy texture.
  21. 21Do this a second time to have an incredibly crispy texture.
  22. 22Dip your breaded chicken in the boiling oil for about ten minutes, but without burning everything.
  23. 23Dip your breaded chicken in the boiling oil for about ten minutes, but without burning everything.
  24. 24Dip your breaded chicken in the boiling oil for about ten minutes, but without burning everything.
  25. 25Melt a knob of butter in a pan, add two cloves of crushed garlic and let it cook gently.
  26. 26Melt a knob of butter in a pan, add two cloves of crushed garlic and let it cook gently.
  27. 27Melt a knob of butter in a pan, add two cloves of crushed garlic and let it cook gently.
  28. 28Deglaze with a dash of cider vinegar, soy sauce, a little tomato coulis, sriracha sauce, and a good spoonful of honey.
  29. 29Deglaze with a dash of cider vinegar, soy sauce, a little tomato coulis, sriracha sauce, and a good spoonful of honey.
  30. 30Deglaze with a dash of cider vinegar, soy sauce, a little tomato coulis, sriracha sauce, and a good spoonful of honey.
  31. 31Let your sauce reduce quietly for 5 minutes.
  32. 32Let your sauce reduce quietly for 5 minutes.
  33. 33Let your sauce reduce quietly for 5 minutes.
  34. 34Nappa the garlic and honey sauce generously on top, and enjoy.
  35. 35Nappa the garlic and honey sauce generously on top, and enjoy.
  36. 36Nappa the garlic and honey sauce generously on top, and enjoy.

Ingredients

  • chicken breasts
  • chicken breasts
  • chicken breasts
  • flour
  • flour
  • flour
  • dried onion
  • dried onion
  • dried onion
  • garlic powder
  • garlic powder
  • garlic powder
  • oregano
  • oregano
  • oregano
  • paprika
  • paprika
  • paprika
  • chili
  • chili
  • chili
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • cornstarch
  • cornstarch
  • cornstarch
  • baking powder
  • baking powder
  • baking powder
  • water
  • water
  • water
  • butter
  • butter
  • butter
  • garlic cloves
  • garlic cloves
  • garlic cloves
  • cider vinegar
  • cider vinegar
  • cider vinegar
  • soy sauce
  • soy sauce
  • soy sauce
  • tomato sauce
  • tomato sauce
  • tomato sauce
  • sriracha sauce
  • sriracha sauce
  • sriracha sauce
  • honey
  • honey
  • honey

Equipment

knifecutting boardglass bowlspoonwhiskdeep fryerfrying pan