I have a New Year’s resolution. Let’s eat garlic. All of us.

And lots of it. Do-able, right?

My hubby and I may not agree completely on what the greatest foods are, but luckily enough he loves garlic as much as I do. Good thing too, because I think we might need counseling if we didn’t agree on that one. : ) I use garlic in lots of recipes, but this one is definitely all about the garlic.

It took me awhile of testing and not-so-tasty experiments until I finally got this one right. But it was totally worth it. You’ll see.

CRISPY GARLIC CHICKEN

Recipe by My Stained Apron

1 1/2 to 2 lbs boneless skinless chicken breasts

Oil for frying

Batter:

2/3 cup flour

1/2 cup cornstarch

1 tsp baking powder

1 tsp baking soda

2/3 cup cold seltzer water

1/2 tsp salt

Sauce:

1 cup soy sauce

1 cup sugar

1/4 cup minced garlic

1 T sesame oil

1/2 to 1 tsp chili flakes (depending on how spicy you want it)

2 T honey

Make the sauce. Whisk all sauce ingredients together in a pot and bring to a simmer over medium heat. Simmer for a couple minutes then remove from heat.

Cut the chicken into strips, 1/2 to 1 inch thick.

Make the batter. Whisk all batter ingredients together in a bowl until smooth.

Heat a few inches of oil in a pot over medium high heat. (You want about 350 degrees).

Working in batches, dip chicken in batter then carefully place in the oil. Be careful not to overcrowd the pan. Cook for a couple minutes, then flip and cook the second side. Set on a wire rack set over a baking sheet while you finish frying the chicken.

Warm the sauce and toss with the chicken (I use my big wok to do this).

Serve hot.