Breaded Honey Chicken - so good!

greengrapes

Sun, Sep 18 2016, 5:12 am

Can I prepare and freeze in advance?

toysrus

Sun, Sep 18 2016, 6:55 am

''Before serving, dip or coat each piece of chicken in the sauce and garnish with sliced scallions.''

does the sauce have to be hot when dipping the chicken into it before serving?

AZmom09

Sun, Sep 18 2016, 10:41 am

I would only freeze the chicken, not with the sauce.
It would be best if the sauce is warm before coating.

sushi galore

Sun, Sep 18 2016, 6:05 pm

AZmom09 wrote:

Already on my Rosh Hashannah menu! You may want to double the sauce. Pic below.
from BayisMagazine.com

Just tried this tonight for supper, without the skin. Whoaw! Was this a hit!! Thanx a ton! Can't wait for more recipes. And to do this for y"t.
Keep them coming. LOL

greengrapes

Mon, Sep 19 2016, 2:48 am

How many frozen garlics are 1 T?

OOTBubby

Mon, Sep 19 2016, 6:02 am

AZmom09 wrote:

2 cups cornflake crumbs or golden breadcrumbs

What are "golden" breadcrumbs?

sushi galore

Mon, Sep 19 2016, 6:09 am

OOTBubby wrote:

What are "golden" breadcrumbs?

Some packages state 'golden breadcrumbs'
I used cornflake crumbs, it was delicious!

sushi galore

Mon, Sep 19 2016, 6:11 am

greengrapes wrote:

How many frozen garlics are 1 T?

1 cube = 1 tablespoon

allcuteonesrtak

Mon, Sep 19 2016, 8:38 am

I want to make this tonight!

1) what side dish do u recommend?

2) can I substitute the scallion with a diff onion? (I have the mini onions I forgot what its called)

thanks!

AZmom09

Mon, Sep 19 2016, 9:30 am

1- 2 frozen garlic cubes should be fine.

Someone else made this and served it with orzo. I like rice and maybe broccoli or some veggie.
You can omit the scallions, it is just to make it look even prettier Smile

greengrapes

Mon, Sep 19 2016, 10:25 am

Its in the oven now! Will let ya know

Amelia Bedelia

Tue, Sep 20 2016, 4:37 am

AZmom09 wrote:

I would only freeze the chicken, not with the sauce.
It would be best if the sauce is warm before coating.

So does the sauce need to be made fresh before serving if you freeze the chicken? Or can you freeze the sauce in a separate container?

sushi galore

Tue, Sep 20 2016, 6:16 am

Amelia Bedelia wrote:

So does the sauce need to be made fresh before serving if you freeze the chicken? Or can you freeze the sauce in a separate container?

I wouldn't freeze the sauce, as any sauce that thickens with cornstarch tends to lose the creamy touch when defrosting and will become lumpy. (That's been my experience) but you can keep it safely in sealed container in fridge for good few days and reheat before use. Just make sure to continuously mix while reheating.
Good luck!

anotherima

Tue, Sep 20 2016, 5:55 pm

Can I make and freeze the sauce in a container without the chicken?

AZmom09

Thu, Sep 22 2016, 11:13 am

anotherima wrote:

Can I make and freeze the sauce in a container without the chicken?

I am not sure if freezing the sauce is a good idea. It may change consistency when defrosted. Making it a few days in advance is totally fine though.

sourstix

Tue, Nov 01 2016, 4:17 pm

I just made it with cutlets. Good sauce. Though too much garlic. It made it too sharp. I added more soy sauce. So I will make again but tweek the sauce a little. Still pretty good

benny

Tue, Nov 01 2016, 4:32 pm

AZmom09 wrote:

Already on my Rosh Hashannah menu! You may want to double the sauce. Pic below.
from BayisMagazine.com

Breaded Honey Chicken
For the Chicken:
3-4 chicken bottoms, separated, with skin on
2 eggs
2 tablespoons mayonnaise
2 cups cornflake crumbs or golden breadcrumbs
½ teaspoon salt
Pinch of black pepper
Nonstick cooking spray
Thinly sliced scallions, for garnish

For the Sauce:
1 tablespoon finely minced garlic
⅓ cup honey
1 tablespoon sugar
1 teaspoon vinegar (omit this if you don’t use sour ingredients on Rosh Hashanah)
½ tablespoon low sodium soy sauce
½ tablespoon ketchup
⅔ cup water
1 tablespoon cornstarch

INSTRUCTIONS
For the Chicken:
Preheat oven to 375F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Mix the eggs and mayonnaise. Place chicken pieces into this mixture and coat on all sides.
In a separate bowl, combine the breadcrumbs with the salt and pepper.
Dip each chicken piece into the crumbs, being sure it is fully coated on all sides.
Place onto baking sheet and spray the tops liberally with nonstick cooking spray.
Bake uncovered for 1 ½ hours.
For the Sauce:
In a saucepan bring the first six ingredients to a low boil.
Mix water and cornstarch in a small bowl. Add this to the boiling sauce.
Lower heat. Once the sauce thickens, remove from heat.
NOTES
Before serving, dip or coat each piece of chicken in the sauce and garnish with sliced scallions.

I tried this too and it was a big hit. Thanks so much!

Fabulous

Tue, Nov 01 2016, 5:30 pm

Us too! Thanks again!

macadamia

Sun, Nov 05 2017, 5:58 am

Yeah I know it's 2017 and this is from 2016. I need help. My family likes chicken that is very soft moist. Not overcooked but soft and moist. Maybe I should first babke covered on 375? So it bakes to the softness and wetness he likes any idea? Then I can remove and coat and continue uncovered? What's your opinion experts?

ra_mom

Sun, Nov 05 2017, 8:04 am

macadamia wrote:

If you're ok with wetter crumbs, cover it first and bake to your liking and then uncover for half an hour to dry out the topping a bit.