Lab FP - pt 2

 Recipe : Honey Garlic Chicken

Ingredients & measurements : 

- 1 lb chicken breast 

- 1/4 cup of flour

- 3 1/2 tbsp unsalted butter

- 2 garlic cloves 

- 1 1/2 tbsp apple cider vinegar 

- 1 tbsp soy sauce 

- 1/3 cup of honey 

- Salt & pepper 

Instructions : 

- Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.

- Place flour in a shallow dish. Coat chicken in flour and shake off excess.

- Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later.

- Place chicken in skillet and cook for 2 – 3 minutes until golden. Turn and cook the other side for 1 minute.

- Turn heat down slightly to medium high.

- Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.

- Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.

- Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.

- Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

https://www.recipetineats.com/honey-garlic-chicken/ 

The 3 independent chemical changes that I will be documenting in my video are :  

- The maillard reaction when the proteins and sugars in the chicken and the honey-garlic sauce are exposed to heat. It leads to the browning and development of the flavors. 

- Caramelization of Sugar when the sugar in the honey-garlic sauce caramelizes when exposed to heat, turning from its original color to a deeper golden brown.

- Emulsification in the sauce when the honey-garlic sauce is heated and mixed with the chicken juices, it goes through emulsification.