Taylor's Black Garlic Stir-fry with Crispy Chicken by Chef Daniel Lambert


  • 2 chicken breasts
  • 1 whole black garlic bulb by Taylor’s of Lusk
  • 100ml soy sauce
  • 20ml honey
  • 20ml rice wine vinegar
  • Spring onion
  • Taylor’s of Lusk baby shallots
  • 3 eggs
  • 20g flour
  • 50g panko breadcrumbs
  • 200g noodles


  • start by slicing the chicken into thin strips,
  • create an egg wash bath and pane system with the flour and breadcrumbs.
  • dip the chicken into the flour, eggs & breadcrumbs.
  • bake or deep fry these @170 degrees for 8-10 mins.
  • add in rest ingredients to a wok or pan and bring to a simmer.
  • add in the cooked chicken and noodles and serve with fresh spring onion.