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Honey Garlic Chicken

4 servings

Honey Garlic chicken is a Chinese dish which you can easily make at home with readily available ingredients.  The chicken is sweet, crunchy, garlicky, sticky and most important – it is delicious!

Ingredients

Batter:

1 ¼ cups all purpose flour

2 tablespoons baking powder

½ teaspoon salt

1 cup water

Chicken:

Vegetable oil for frying

1 ½ pounds boneless, skinless, chicken breasts, (about 2 large chicken breasts) cut into 1 inch chunks

Sauce:

2/3 cup honey

3 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon soy sauce

1/3 cup toasted sesame seeds (optional)

Directions

In a large bowl, make the batter by combining the flour, baking powder, salt and water. Mix well. You may need to add a bit more water or flour so that the batter will have a smooth consistency so that it will evenly coat the chicken pieces.

Add 1 ½ inches of oil to a large skillet or pot and heat the oil until hot over medium heat. In the meantime, dip the chicken pieces in the batter, coating them completely.  Then cook them in batches for several minutes on each side until they are golden brown.  Drain them on a paper towel lined plate.

While the chicken is cooking make the sauce. In a medium saucepan warm the honey, garlic, garlic powder and soy sauce over low heat for about 5 minutes stirring from time to time.  Place the cooked chicken in a large bowl and pour the warm honey garlic sauce over it. If you want, sprinkle with the toasted sesame seeds.  Toss until well coated.  Serve immediately.

Notes

Cook a pot of rice while the chicken is cooking for your meal.

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Raw pomegranate seeds are crunchy and almost pop/gush out the juice as you bite through them. It is the seed that is crunchy and the flesh is juicy. The pith should not be eaten but if you get some of the thinner membranes as you eat the seeds it won't affect the texture. Sometimes the seeds can be brittle and gritty after over-chewing them, and something you get a piece stuck between your teeth.


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Ginger! (Like the kind you eat with sushi) Ginger is smooth, and a little crunchy, it's acidic and somewhat minty, I love the satisfying crunch, but the smoothness of swallowing it 💙 :D I hope this wasn't too weird


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Salty crackers generally tend to be very crunchy and dry, and they tend to stick to the sides of the mouth. When soaked in liquid, they become mushy. When stale, they become slightly softer, spongier and less crunchy.

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