Ingredients for Battered Chicken Tapas With Honey And Mustard Pollo Rebozado
- 1 lb boneless, skinless chicken breasts
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- salt & freshly ground black pepper to taste
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
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How to Make Battered Chicken Tapas With Honey And Mustard Pollo Rebozado
- Cut 1 lb boneless, skinless chicken breasts into 1-inch pieces.
- Place chicken pieces in a bowl.
- Crack 2 large eggs over the chicken and mix thoroughly with your hands.
- Gradually add 1 cup all-purpose flour to the chicken mixture, mixing until the chicken is fully coated. The batter should be wet but not dripping.
- Heat 1/2 cup vegetable oil in a large frying pan over medium-high heat.
- Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry until golden brown on all sides, about 5-7 minutes, flipping occasionally.
- Remove the chicken from the pan and place on a paper towel-lined plate to drain excess oil.
- Season with salt and pepper to taste.
- In a small bowl, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, and 1 tablespoon soy sauce. Let stand for at least 1 hour to allow flavors to blend.
- Just before serving, drizzle the honey mustard sauce over the crispy chicken pieces.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
70g
Fat
16g
Carbs
5g
