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Prep 1Make cuts in the chicken breast diagonally, and butterfly it with a kitchen knife.
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*Pre-cut chicken is fine too.
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Prep 2 Put the chicken and honey into one of the plastic bags.
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Massage the bag well so that the marinade soaks into the chicken.
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Seal the bag, and set it in the refrigerator for 20-30 minutes.
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In another bag, add in your dry ingredients, the [] ingredients (the salt and pepper and umami seasoning) and the chicken from step 2.
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Mix well until the entire surface of the chicken is coated.
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*For this recipe, the chicken was placed skin side down in a nonstick frying pan and cooked as is, just using the fat from the chicken.
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*Use as much oil as you need in the pan you use, so that it does not burn.
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Cook the chicken skin side down in a frying pan for 3-5 minutes on low heat.
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Cover with a lid and cook.
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Once they turn golden brown, flip them over and cover with the lid once again.
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Cook for another 3-5 minutes.
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They burn easily so please adjust your heat setting as necessary.
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These got a little burned.
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I put it on a plate, topped with mayonnaise, sprinkled onions on it, and it was done!
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*Warning* You can make it with just one breast as well.
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However, the volume of the other ingredients may be too much.
