Double Crunch Honey Chicken (Print Version)
Tender chicken, crunchy golden crust, rich honey garlic glaze—crave-worthy sweet and savory flavors.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
→ Coating
02 -
2 cups all-purpose flour
03 -
1 teaspoon salt
04 -
1 teaspoon black pepper
05 -
1/2 teaspoon ground ginger
06 -
1/2 teaspoon ground nutmeg
07 -
1/2 teaspoon ground thyme
08 -
1/2 teaspoon ground sage
09 -
1/4 teaspoon cayenne pepper
10 -
1 teaspoon paprika
→ Egg Wash
11 -
2 large eggs
12 -
2 tablespoons water
→ Sauce
13 -
3 cloves garlic, minced
14 -
2 tablespoons olive oil
15 -
1/2 cup honey
16 -
1/4 cup low-sodium soy sauce
→ For Frying
17 -
Canola oil, as needed for shallow frying
# Steps:
01 -
Pound chicken breasts to an even 1/2 inch thickness for uniform cooking.
02 -
In a large bowl, sift together flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, cayenne pepper, and paprika. Divide the seasoned flour mixture equally into two bowls.
03 -
In a separate bowl, vigorously beat eggs with water until well mixed.
04 -
Lightly season chicken with salt and black pepper. Dredge each breast first in one bowl of flour mixture, then dip into the egg wash, then coat thoroughly in the second bowl of flour mixture, ensuring firm adherence.
05 -
Heat canola oil in a large skillet over medium heat. Fry chicken breasts for 4 to 5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F. Transfer to a wire rack or paper towel to rest.
06 -
In a saucepan over medium heat, sauté minced garlic in olive oil until fragrant, about 1 minute. Add honey and soy sauce; simmer gently until slightly thickened.
07 -
Drizzle the warm sauce over the fried chicken or offer the sauce on the side for dipping.
08 -
Preheat oven to 425°F. Heat an oiled baking sheet in the oven. Arrange coated chicken on the sheet and bake for 15 minutes; flip, then bake an additional 10 to 15 minutes until crisp and thoroughly cooked.
# Notes:
01 -
For extra crispiness, ensure the chicken rests on a wire rack after frying to prevent sogginess.