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Garlic Chicken & Honey Carrot Sauce




Source of Recipe


Internet


List of Ingredients




Chicken:
-Chicken tenders (or strips of white chicken meat)
-White flour
-One egg
-Vegetable oil
-Milk
-One garlic clove
-Kosher salt

Sauce:
-A number of carrots
-Honey
-Brown sugar


Recipe



Take chicken. Place on cutting board. Cover with sheet of wax paper. Lightly pound with round part of a ladle until tenderized. Mix a heap of flour and an egg (this is not an exact recipe, so the amount of flour can vary to your liking). Stir with beater. This mixture is probably very thick. Add milk until doughy. Mince one glove of garlic and add in. Then fold and work with hands. This mixture should feel very sticky. Take a chicken tender, and stretch some dough onto one side. Remove excess. Note: THE CHICKEN DOES NOT HAVE TO BE FULLY COVERED ON ONE SIDE. AS LONG AS SOME DOUGH IS ON IT, IT IS FINE.
Then, put some flour into a bowl and fully coat the chicken in flour. When the desired number of tenders are coated, fill a pot with vegetable oil. Deep fry the chicken carefully. Drain some of the grease when removed on a napkin. While still hot, sprinkle some kosher salt onto the chicken. Serve warm or cold.

Sauce:
Juice carrots in a juicer. If you do not have a juicer, buy some carrot juice. Fill up a medium-sized mug about 7/16 of the way with the juice. Simmer in a skillet for a short period of time. Add any amount of honey preferable. While cooking, the orange coloring will float to the top. Cook until you think that it is done. Note: It will still be thin, but there should be a little less liquid in the skillet than before. Add 1/8 of a cup of brown sugar before turning off the stove. Stir well. Pour mixture in a small container OR on a serving plate. Since there are not exact amounts, each mixture will be unique. Serve with chicken.