On a cutting board, cut your chicken breasts in half horizontally and sprinkle each side with salt and pepper to season.

In a bowl, marinate your chicken in Baidar cider vinegar & soy sauce for 30 minutes.

After the 30 minutes have passed, place flour in a bowl and dip each chicken piece to coat it. 

Melt your butter in a large skillet over high heat, and save a tablespoon of butter for later.

Then place the chicken in the skillet and cook for 2 – 3 minutes until crisp and golden, then flip and cook for another minute.

Once cooked, turn the heat down slightly to medium-high and add in the Garlic Chili Honey Sauce and stir to combine. 

Bring the sauce to a simmer, and let it simmer for a minute or until it thickens. If the sauce gets too thick, add a touch of water and stir.

Remove your chicken and serve it with an extra drizzle of sauce on top.

Garlic Honey Chili Sauce: It should be prepared before.

Mince the garlic finely. Then, add chili and Baidar honey and mix it well.
Add the lid and allow it to infuse for 4-5 days at room temperature.


35-40 min
800g chicken Breast
1/2 tsp salt
1/2 tsp black pepper
2 tbsp flour
2 tbsp butter
1 tbsp Baidar cider vinegar
1 tbsp soy sauce
garnish parsley or basil
Garlic Honey Chili Sauce
1/3 cup Baidar honey
2 cloves garlic (Grated)
1/2 tsp chili flakes
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