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.
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.