Double Crunch Honey Garlic Chicken (Printable)
Crispy double-breaded chicken with sweet honey garlic glaze
# What You’ll 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 dish, whisk together the flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper. In a separate bowl, beat the eggs with the milk until well combined.
03 - Dredge each chicken piece 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 properly.
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 paper towels 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 and cook for 1 to 2 minutes until the sauce thickens.
06 - Dip each fried chicken cutlet into the hot honey garlic sauce or brush the sauce generously over both sides until evenly coated.
07 - Arrange the glazed chicken on a serving platter. Garnish with chopped fresh parsley or green onions and a sprinkle of sesame seeds. Serve immediately while the coating remains crisp.
# Expert Tips:
01 -
- The double breading creates a crust so loud and crunchy that people at the table will comment on it before they even taste it.
- The honey garlic sauce balances sweet, salty, and just enough heat to keep you reaching for another piece.
02 -
- Letting the breaded chicken rest for ten minutes before frying was a tip I learned after my coating slid off into the oil one too many times.
- The cornstarch slurry must be stirred right before you add it because it settles fast and will leave you with lumps otherwise.
03 -
- Use a thermometer for the oil because guessing the temperature is how you end up with either burnt crust or greasy raw chicken.
- Do not crowd the pan, since dropping in too many pieces at once drops the oil temperature and everything steams instead of fries.