YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Sweet and Spicy Garlic Ginger Glaze
Enjoy tender chicken breast coated in a light almond flour crust, baked to perfection and finished with a gleaming sweet and spicy garlic ginger glaze. The blend of warm spices, a hint of honey, and the kick from red chili flakes makes this dish a delightful balance of savory and zesty flavors.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Almond Flour
1 Egg
2 cloves Garlic
1 tsp Fresh Ginger
1 tbsp Low-Sodium Soy Sauce
1 tsp Honey
Pinch of Red Chili Flakes
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Season the chicken breast lightly with salt and pepper.
Prepare a coating station by placing the almond flour in one shallow dish and beating the egg in another.
Dip the chicken breast in the beaten egg, allowing any excess to drip off, then dredge evenly in the almond flour until fully coated.
Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is lightly crisp.
While the chicken is baking, prepare the glaze. In a small saucepan over low heat, sauté minced garlic and grated ginger for about 1 minute until fragrant.
Add the low-sodium soy sauce, honey, and a pinch of red chili flakes to the saucepan. Allow the mixture to simmer for 2-3 minutes until it slightly thickens, stirring occasionally.
About 5 minutes before the chicken is finished baking, remove the baking sheet from the oven and brush the sweet and spicy glaze generously over the chicken.
Return the chicken to the oven to complete baking. Once done, remove from the oven and let it rest for a couple of minutes before serving.