Sift together flour, salt, black pepper, ginger, nutmeg, thyme, sage, paprika, and cayenne pepper.
Whisk eggs and water together.
Season the chicken breasts with salt and pepper. Dip into spice mixture. Dip into eggwash. Dip again into spice mixture, pressing into the mix to get good contact.
Heat a skillet with 1/2 inch oil covering the bottom to just below medium heat. Fry gently for 4-5 minutes on each side or until golden brown and crispy.
Meanwhile, in a medium saucepan, cook garlic in olive oil over medium heat; until garlic is softened, but not brown.
Add honey, shoyu and black pepper. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Be careful of over-pot-foaming.
Drain well before dipping into Honey Garlic Sauce. Serve with Chinese egg noodles, lightly tossed in Honey Garlic Sauce, and sautéed vegetables.
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|Serving Size: 1 Serving (4354g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 690 (13%)|
|Amt Per Serving||% DV|
|Total Fat 76.6g||102 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 2939.4mg||904 %|
|Sodium 6678.5mg||230 %|
|Potassium 10625.4mg||280 %|
|Total Carbohydrate 171.8g||51 %|
|Dietary Fiber 8.1g||33 %|
|Sugars, other 163.6g|
|Protein 904.2g||1292 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5171
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