Ingredients
Equipment
Method
Prep the chicken.
- Season chicken breasts with salt and pepper. Lightly dust all sides with flour and shake off any excess.4 boneless skinless chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper, ¼ cup flour for dusting
Pan fry.
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and crispy on both sides. Remove the chicken and set aside.2 tablespoons neutral oil
Start the glaze.
- In the same skillet add the garlic and cook for 1 minute until fragrant.2 tablespoons garlic
Build the glaze.
- Add soy sauce, dark soy sauce, maple syrup, chili crunch, and lime juice and zest. Stir and let it simmer for 1 to 2 minutes until starting to thicken.1 tablespoon soy sauce, 1 teaspoon dark soy sauce, ¼ cup maple syrup, 1 tablespoon chili crunch, 1 lime juiced and zested, 1 Lime sliced
- Add the cold butter. This will help thicken the glaze.2 tablespoons butter
- Add back the chicken and let it cook until the glaze has thicken and the chicken is fully cooked through. About 3 minutes.
- Serve and enjoy!Chopped parsley
Notes
- Dust the flour lightly and shake off the excess. Too much flour and it gets gummy in the glaze instead of crispy.
- Get the oil hot before the chicken goes in. A hot pan is what gives you that golden crust.
- Make the glaze in the same pan. All those brown bits from frying the chicken are flavour. Do not wipe the pan.
- Dark soy is one teaspoon but it changes everything. Deeper colour, richer flavour. Do not skip it.