Again with the comfort. Asian food is my comfort food. Basically anything with enough carbs to kill me is my comfort food. It’s probably an issue, but I just avoid it by eating more. Whatever. I love this dish with my honey garlic sauce and a side of fried rice. Basically a heart attack, but it’s healthier than regular Asian food so it works. This chicken works with any recipe that would typically have some sort of Asian fried chicken in it. It’s also amazing by itself or mixed into fried rice.
- 4 large boneless skinless chicken breasts, pounded thin and cut into 1 inch squares
- 4 teaspoons salt
- 4 teaspoons black pepper
- 2 cups white rice flour
- 3 tablespoons ground ginger
- 2 teaspoons ground thyme
- 2 teaspoons ground sage
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper (or to taste)
- 4 eggs
- 8 tablespoons water
- canola or peanut oil
- Whisk together the 4 eggs and 8 tablespoons of water and set aside.
- Combine together the flour, ginger, thyme, sage, paprika, and cayenne pepper and also set aside. These make your chicken breading.
- Season the chicken with salt and pepper, then dip the meat in the flour mix. Dip the chicken into the egg mix and then into the flour and mix again, pressing the mix into the meat to get it to stick well. Allow the chicken to rest for about 15-20 minutes to make it stick.
- Heat a heavy-bottomed skillet (like a cast iron pan) on the stove on medium-high heat with about a half inch of peanut or canola oil covering the bottom. The thinness of the meat makes it almost guaranteed that it will be fully cooked by the time the outside is browned, about 4 or 5 minutes per side until golden brown and crispy. I recommend cutting the biggest piece in half to check for doneness. Do not crowd the pieces.
- Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the sauce of your choice.
Sorry bout the salt. Serving size is the equivalent of half a chicken breast.