Preparation

• Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound to 1.25 cm thickness, or slice horizontally to create cutlets.
• In a large bowl, combine flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, cayenne pepper, and paprika. Reserve half of the blend in an airtight bag and freeze for future use.
• Whisk eggs with water in a shallow dish until evenly blended.
• Lightly season chicken cutlets with salt and pepper. Dredge each in flour mixture, then dip in egg wash, and coat again in flour, pressing to ensure the breading adheres.
• Heat canola oil to 1.25 cm depth in a large skillet over medium heat. Fry chicken cutlets for 4–5 minutes on each side until golden brown and cooked through, adjusting heat to avoid burning.
• Transfer fried chicken to a wire rack and allow to rest several minutes to maintain crispness before saucing.
• Heat olive oil in a medium saucepan over medium heat. Add minced garlic and gently sauté until soft without coloration. Stir in honey, soy sauce, and black pepper. Simmer for 5–10 minutes, stirring and monitoring for foaming. Remove from heat and cool briefly.
• Dip cooked chicken pieces into the honey garlic sauce immediately before serving. Plate and serve hot with your choice of steamed rice or noodles.
• Preheat oven to 218°C with a sheet pan positioned inside. Lightly brush the hot pan with oil and arrange coated chicken cutlets spaced apart. Spray the tops with canola oil. Bake on the second lowest oven rack for 15 minutes undisturbed, then flip and bake an additional 10–15 minutes until the exterior is deeply golden and crisp. Coat with sauce and serve immediately.