4 boneless skinless chicken breasts, pounded to 1/2 inch thick
1 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon ground ginger
1 teaspoon fresh thyme, chopped
1 tablespoon paprika
1/2 teaspoon cayenne pepper
4 large eggs
Canola oil, for frying
For the sauce:
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 cup honey
1 tablespoon apple cider vinegar
1/3 cup low-sodium soy sauce
Chopped chives, for garnish
Sliced scallions, for garnish
In a large bowl, sift together the flour, cornstarch, salt, black pepper, ground ginger, thyme, paprika and cayenne pepper. In another bowl, whisk the eggs.
Dredge the chicken in the flour mixture, shaking off any excess. Dip into the egg wash and dredge again in the flour mixture. Continue until all the chicken breasts are coated.
In a large skillet, heat 1/2 inch of canola oil over medium heat, and cook the chicken breasts for 4 minutes per side, until crispy and golden brown. Transfer to a paper towel-lined plate.
In a medium saucepan, heat 2 tablespoons of olive oil, and cook the garlic for about 30 seconds. Add the honey, apple cider vinegar and soy sauce. Simmer for 8 to 10 minutes, until thickened. Set aside to cool slightly.
Dip the cooked chicken breasts into the sauce and coat entirely. Serve garnished with chives and scallions alongside mixed greens.