1 cup vegetable oil
1 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts, cut crosswise in half
Kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
FOR THE HONEY GARLIC SAUCE
1/2 cup honey, or more, to taste
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon cornstarch
In a medium saucepan over medium high heat, combine honey, garlic and soy sauce. In a small bowl, combine cornstarch and 1/4 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes; set aside.
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine flour, thyme, oregano, paprika and cayenne pepper.
Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour mixture, dip into eggs, then dredge in flour mixture again, pressing to coat.
Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
Serve immediately with honey garlic sauce.