Double Crunch Honey Garlic Chicken (Printable Version)
Crispy double-breaded chicken with a sweet, sticky honey garlic glaze. Perfect for family dinner.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste
→ Breading
03 - 1 cup all-purpose flour
04 - 1 cup cornstarch
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon cayenne pepper (optional)
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
→ Egg Wash
10 - 2 large eggs
11 - 2 tablespoons milk
→ Frying
12 - Vegetable oil, for frying
→ Honey Garlic Sauce
13 - 1/2 cup honey
14 - 4 cloves garlic, minced
15 - 1/4 cup soy sauce
16 - 2 tablespoons unsalted butter
17 - 1 tablespoon apple cider vinegar
18 - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
19 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Garnish
20 - Chopped fresh parsley or green onions
21 - Sesame seeds (optional)
# How To Make It:
01 - Slice each chicken breast in half horizontally to create thinner cutlets. Season both sides generously with salt and black pepper.
02 - In a shallow bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper. In a separate bowl, beat the eggs with milk until smooth.
03 - Dredge each cutlet in the flour mixture, then dip into the egg wash, and return to the flour mixture for a second coating. Press firmly on both sides to ensure the breading adheres evenly.
04 - Heat 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F. Fry the chicken in batches for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain.
05 - Melt the butter in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the honey, soy sauce, apple cider vinegar, and red pepper flakes. Bring to a simmer, then whisk in the cornstarch slurry. Continue simmering for 1 to 2 minutes until the sauce thickens.
06 - Brush or dip each fried cutlet into the hot honey garlic sauce, coating both sides thoroughly for maximum flavor coverage.
07 - Transfer the glazed chicken to a serving platter. Garnish with chopped fresh parsley or green onions and a sprinkle of sesame seeds. Serve immediately while crispy.
# Helpful Hints:
01 -
- The double coating creates a crust so crunchy you can hear it across the kitchen, and that contrast with the glossy sauce is genuinely addictive.
- It looks like something from a restaurant menu but the whole thing comes together in under an hour with pantry staples you probably already have.
02 -
- Do not skip the resting period after breading, letting the coated chicken sit for ten minutes before frying firms up the coating and prevents it from sliding off in the oil.
- The oil temperature drops when you add chicken, so work in small batches and give the oil a minute to recover between rounds or your crust will turn greasy instead of crisp.
03 -
- Use a thermometer for the oil because guessing is how you get either burnt crust or greasy raw chicken and neither one earns you a second date with this recipe.
- Boneless chicken thighs work beautifully if you prefer darker meat, they stay juicier through the double fry and the slightly higher fat content actually helps the breading adhere better.