Double Crunch Honey Garlic Chicken

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Let’s read that again. Double. Crunch. Honey. Garlic. Chicken. And that photo – my god. I can almost feel my endorphin levels rising. I’m not going to waste any more time. Read my review then go make this RIGHT NOW.

THE RECIPE: SOLID AS A ROCK.

This pin takes a recipe from one that uses pork, but just ignore that (it calls for 6 pork chops – ignore that too). Just worry about making the crunchy coating and that delicious, sweet, savory sauce. I only prepared two chicken breasts, but I still made the flour dredge according to the recipe. I don’t mind saving what’s left over for when I make this every single day for the rest of my life.

Oh and I didn’t have any sage or nutmeg. Or cayenne. So if you follow the recipe exactly yours might be even more delicious.

THE TASTE: EH.

JUST KIDDING. IT WAS AWESOME.

Seriously though. The chicken was perfectly crunchy and still moist on the inside. I’m always impressed when I cook chicken right. I’ve had a bad track record. It helped that the instructions included actual minutes I should wait before turning. That really helped.

Let me also just take a moment to say that honey garlic sauce is the bomb (sorry, I’m a 90s kid). I only had a tiny bit of soy sauce, so I had to add water to have enough. I think it made my sauce turn out sweeter than intended, not that I’m complaining. So if you’re looking for something a little less on the sweet side, add more soy.

DIFFICULTY: MOSTLY EASY

The only part where I second-guessed myself was finding the perfect time to put the chicken in the oil to fry. Pro tip: before you put your chicken in the oil to try, drop a little of that flour dredge in there. Is it sizzling? Good, it’s hot enough. If it’s not, give it a moment or two and try again. You want that chicken to crisp up, but not burn, so babysit it once you start frying! Testing it worked out great for me, so I’m feeling much better about making this again. And again. And again…

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Dukan Diet Chicken & Mushrooms with Asparagus

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Click to see Pin!

OK, so a few months ago I was eating really bad. So, so bad. Nick and I were both working stupid hours and grabbing whatever greasy fast food was most convenient. Every. Single. Meal. For weeks. Not only did I gain a significant amount of pounds, but I started having serious stomach issues than made a summer trip to Mexico for my brother’s wedding a very unpleasant experience (and endless jokes of Didn’t they tell you not to drink the water?). 

So now I’m trying to get healthy again by eating a little better. But only a little. Cause you know, life is short. Ok, now on to the recipe review.

THE RECIPE: SOLID

The instructions were pretty basic and easy to follow. I used whole fresh asparagus, not just the head (that’s what she said?). I also didn’t have any parsley, so I left it out. I’m sure it wouldn’t have made a difference. The only thing I would change about this recipe is a pro tip that Nick taught me early in my cooking lessons: always season your vegetables. Every time you put a new veggie in the pan, season it with a little salt and pepper. Trust me, it makes the flavor sooo much better. Not that it made a whole lot of difference this time.

TASTE: MEH.

Nick ate seconds, but he likes to be gentle on me and was probably just being nice. I was not impressed with this meal at all. Typically I love lemon – lemon asparagus is amazing. Lemon chicken is awesome. Lemon mushrooms? Not so much. Something about the flavor did not mix well. This dish was definitely not the scrumptious savory meal I was envisioning. Beside the juxtaposed mushrooms, it was just… boring. Lackluster. But it was definitely edible, so at least I had that going for me.

DIFFICULTY: EASY

There are a few redeeming qualities to this recipe: it’s simple and super quick to whip up. We’re talking preparation to plate in 15 minutes. Normally chicken intimidates me – I always get nervous and overcook it. But cutting into chunks is so easy and quick to cook that I didn’t have any issues turning out moist, delicious chicken. Except they were covered in lemony mushrooms. Yuck. Give it a try if you’ve got extra chicken breasts and are feeling like taking a risk. I probably won’t make it again. There are better Pins to test!