KFC please move over....

This needs a new name, Double Crunch Honey Garlic Chicken sounds Asian, which this is not. It's far closer to a deep fried chicken breast with a honey garlic dip aka KFC. It's really good. It's cold outside which requires spicier, full flavored foods, don't you think? I called my mom, she was having rigatoni loaded with a pork and beef sauce and even at 5PM was wearing cozy pj's and her sweatshirt. I could relate. It was already too late to put on a slow simmering pot of chili or curry, but I had chicken breasts thawed. Double Crunch Honey Garlic sounded good and you will see as the coating ingredients come together that it is loaded with flavors. Tongue-tingling flavors. I was surprised and pleased it was better than I anticipated. Don't you love it when that happens. The last recipe I made was a spicy Mexican version which I also loved and of course who hasn't tried the Asian version of honey garlic take-out chicken? I must post the Mexican version so you can compare it to this recipe.
Recipe adapted from http://www.nlrockrecipes.com/2010/04/double-crunch-honey-garlic-chicken.html

Ingredients:
4 large boneless chicken breasts sliced horizontally, seasoned with salt and pepper
Flour mixture:
2 c flour
4 tsp salt
4 tsp pepper
2 tsp thyme
2 tsp sage
1 tsp cayenne
1 tsp onion powder
1 tsp garlic powder
3 T ginger
2T nutmeg
2 T paprika
This mixture makes a little more than you will need for 4 chicken breasts so dump in portions into your dredging bowl. Save the remainder in the freezer for the next time you make this.

Egg wash:
2 eggs
4T water
Directions:
Dredge chicken breasts in flour mix, then egg was, then flour mix, coating well.
heat about 1/3 c oil in large fry pan until med hot and begin frying the coated chicken breasts until dark golden brown turning after about 4-5 minutes each side.
Drain cooked chicken on a wire rack over a paper towel while the sauce is heating up.

Sauce:
In a med pot add
2 T olive oil
3-4 cloves chopped garlic
Cook to soften but not brown the garlic
Add
3/4 c honey
1/4 c soya sauce
1 tsp black pepper
Simmer together for about 8 minutes, remove from heat and allow to cool and thicken. Reheat and dip the chicken in the sauce and serve over rice or noodles and with steamed greens.