4 boneless, skinless chicken breast halves (washed, pat dried)
4 slices bacon (finely chopped)
4 shallots (peeled, finely julienned)
2" piece of fresh ginger (peeled, finely julienned)
4 garlic cloves (peeled, finely julienned)
1/2 cup Italian parsley (washed, dried, leaves only)
1/4 cup sweet butter
1/2 cup chicken stock
Olive oil
Sea salt and pepper
6 cups safflower oil

Make the crispy part first. Heat the oil in a deep pan like a wok so that when the ingredients are added and the oil foams up, the pan is deep enough that the oil won't flow onto the stove. You can tell this was a lesson I learned the hard way. Test the oil by dropping in a parsley leaf. If it crisps in 5-6 seconds, the oil's hot enough. Cook the bacon, ginger, garlic, parsley, and shallots separately. Have a slotted spoon or a fine-mesh strainer ready because they will cook in a few seconds. Remove each and let drain on a paper towel.

Drizzle olive oil onto a plate, then season with sea salt and pepper. Dredge each chicken breast half through the seasoned oil. Either grill the breasts on a barbecue or sauté in a medium-hot pan until browned on each side. Put the breasts on a plate and cover lightly with a piece of aluminum foil. Heat butter and chicken stock in a sauté pan and reduce until thickened.

Arrange the breasts on a platter, drizzle with the butter sauce, and top with the crispy bits.