Tangy Honey Garlic Chicken
Perfect pan-fried chicken breast with a golden-brown crust, and honey garlic sauce that packs a punch. You will swear you are eating a restaurant quality dish.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- a pair of chicken breasts, cut each into two halves (Note 1)
- salt
- pepper
- all-purpose flour
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 2 tablespoon Japanese rice vinegar, or apple cider vinegar
- 1/3 cup honey, or maple syrup
- fresh parsley leaves/scallions for garnish (optional)
Instructions
- 1
Pan-fried chicken breasts. Sprinkle each side of the chicken breasts with salt and pepper. LIGHTLY dust the chicken with all-purpose flour. Trust me, the “lightly” part is super important if you want a crispy crust.
- 2
Heat butter and olive oil in a frying pan over medium-high heat. Once the butter melts, add chicken breasts to the hot pan. Cook each side until golden brown, about 2 minutes per side. Transfer cooked chicken breasts to a plate.
- 3
Honey garlic sauce. Turn the heat to medium, and add the remaining 2 tablespoons of butter. Once the butter melts, add minced garlic and sauté for 1 minute.
- 4
Add soy sauce, Japanese rice vinegar, and honey. Once the sauce is thick, return fried chicken to the pan and stir gently to coat.
- 5
Garnish and serve. Turn off heat. Transfer to a serving platter and garnish with fresh parsley/scallions. Serve immediately with steamed white rice, boiled noodles/pasta, or crusty bread.