Double Crunch Honey Garlic Chicken (Printable)
Crispy double-breaded chicken glazed in sticky honey garlic sauce, finished with apple cider vinegar and parsley.
# 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:
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 flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper. In a second shallow bowl, whisk the eggs with the milk until fully blended.
03 - Dredge each cutlet in the flour mixture, pressing firmly to coat. Dip into the egg wash, allowing excess to drip off, then return to the flour mixture for a second coating. Press firmly to ensure the breading adheres completely.
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.
06 - Dip each fried chicken cutlet into the hot honey garlic sauce, or brush the sauce over the chicken, ensuring an even and generous coating on all sides.
07 - Garnish with chopped fresh parsley or green onions and sesame seeds if desired. Serve immediately while the coating remains crispy.
# Expert Tips:
01 -
- The double breading technique creates a crust so crunchy you can hear it across the table.
- That honey garlic sauce is the kind of thing you will want to put on everything from rice to roasted broccoli.
02 -
- Letting the breaded chicken rest for 10 minutes before frying was a tip I almost skipped and it completely changed how well the coating stayed on during cooking.
- Do not crowd the pan because dropping the oil temperature even slightly turns crispy chicken into soggy chicken in a matter of seconds.
03 -
- Use a thermometer for the oil because guessing the temperature is how you end up with either greasy or burned chicken and neither is salvageable.
- Cornstarch in the breading is the single ingredient that separates a good crust from a legendary one, so never skip it.