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

Ingredients:

• 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

Method:

• 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.