This is a pretty good one too. A nice way to have a "fried chicken" that isn't quite as bad for you. I need to work on how to make the breading stick better, but it's still good.
1 c flour
2 t salt
2 t pepper
1 t ginger
1 t nutmeg
1 t thyme
dash italian seasoning
1 t paprika
1/2 t chili powder
2 eggs
4 T water
3 chicken breasts, sliced in half butterfly-style
Mix flour and spices in a bowl. In another bowl, wisk together egg and water. Take chicken pieces and dip in flour mixture, coating well. Dip into egg mixture, then return to flour mixture. Press the mixture in well. Repeat this for a thicker breading. In a wok or large pan, add oil enough to have 1/4-1/2 inch sitting on the bottom (I prefer 1/4 since it's less oily). Heat to medium heat (avoid temptation to cook at too high of a temperature). Add chicken. Cook until well browned and cooked through, flipping once or twice. If you used more oil, make sure to drain the extra oil once the chicken is cooked through.
1-2 t oil
1 clove garlic
3/4 c honey
1/8 c soy sauce
1/2 t pepper
In a small saucepan, heat oil and garlic until tender but not browned. Add in other ingredients. Cook 10 minutes until thick. Allow to cool for 1-2 minutes. Pour over cooked chicken in wok or large pan and cook onto breading. OR pour over cooked chicken and serve as is.
