Double Crunch Honey Garlic Chicken (Print Version)
Crispy double-breaded chicken with a sticky honey garlic glaze, perfect for family meals and entertaining.
# 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)
# Directions:
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 dish, combine the flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper. In a second shallow dish, beat the eggs with the milk until well blended.
03 - Dredge each cutlet in the flour mixture, pressing firmly to adhere. Dip into the egg wash, allowing excess to drip off. Return to the flour mixture and press firmly again, ensuring a thick, even coating for maximum crunch.
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 - In a saucepan, melt the butter 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 to a glossy glaze.
06 - Dip each fried cutlet into the hot honey garlic sauce, turning to coat evenly. Alternatively, brush the sauce generously over both sides of each piece.
07 - Arrange the glazed chicken on a serving platter. Garnish with chopped fresh parsley or green onions and a sprinkle of sesame seeds if desired. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- That double breading trick creates a crust so loud and shattering that people will look up from their phones mid bite.
- The sauce comes together in about five minutes and tastes like something you would pay restaurant prices for.
02 -
- Let the breaded chicken rest for ten minutes before frying and the coating will hold together dramatically better in the oil.
- If the oil is not hot enough when the chicken goes in, you end up with a soggy crust and there is no fixing that after the fact.
03 -
- Use one hand for the dry bowl and one hand for the wet bowl during breading and you will save yourself from the dreaded batter fingers situation.
- A candy thermometer clipped to your skillet takes all the guesswork out of maintaining the right oil temperature.