Ingredients

• For the Sauce

• 2 garlic cloves
• Half inch (2 cm) piece of ginger
• One quarter cup soy sauce
• One quarter cup honey
• 1 cup chicken stock

• For the Chicken

• 2 chicken breasts
• Half cup plain flour
• 1 tbs garlic granules or powder
• 1 tsp onion flakes or powder
• 1 tsp white peppercorns (or ground)
• 1 tsp black peppercorns (or ground)
• Half tsp cayenne pepper or chili powder
• 1 tbs paprika
• Half cup instant mash potato flakes
• 1 tbs dried oregano
• 1 tsp salt
• 1 cup butter milk
• 1 spring onion (scallion or green onion)
• Approx 1 litre of deep frying oil

Steps

• Step 1

  To a saucepan, add peeled and grated ginger. Add grated or finely chopped garlic. Add the soy sauce. Add the chicken stock. Add the honey, turn on high heat and leave to reduce until it becomes a fairly thick glaze.

• Step 2

  Remove skin, then slice the chicken breast in half (parallel to cutting board) and again lengthwise so you should have four flat long pieces.

• Step 3

  To a mixing bowl, add the flour. Add the garlic granules. Using a mortar and pestle or a grinder, crush into powder the white and black peppercorns and add to bowl. Add the paprika. Add the onion flakes. Add the oregano. Add the cayenne pepper. Add the salt. Add the instant mash potato flakes and combine all ingredients.

• Step 4

  In another bowl, add one whole egg and beat. Add the buttermilk to the egg and mix well. This is your eggwash.

• Step 5

  In a pot or deep frying pan, add enough oil to deepfry and heat to 190C 375F. 

• Step 6

  Dip your chicken breast pieces in the flour mix and make sure they are well coated and packed. Dip the coated breast pieces in the buttermilk egg wash. Return chicken breasts to the flour mix and pack them down so the coating sticks well. Carefully place in hot fat (ensure you start closest to you, this way any splashing will be in the other direction). Cook for approx. 2-3 minutes each side or until brown. If your breasts are a little thicker, cook a fraction longer.

• Step 7

  Place on paper towel to absorb the fat and serve immediately with the hot honey and soy glaze.

Little Tips

You can also use this recipe for whole chicken pieces with the bone, just lower the oil temperature a little so they cook through without over browning. Use peanut or canola oil for deep frying.