Double Crunch Honey Garlic Chicken (Print Version)
Golden chicken with crunchy coating, draped in sticky honey garlic sauce for a perfectly balanced bite.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
→ Dredging Mixture
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
→ Honey Garlic Sauce
13 -
3 cloves garlic, minced
14 -
2 tablespoons olive oil
15 -
1/2 cup honey
16 -
1/4 cup low-sodium soy sauce
→ Frying
17 -
Canola oil for frying
# Steps:
01 -
Pound chicken breasts to 1/2 inch thickness for uniform cooking.
02 -
Sift together flour, salt, pepper, ginger, nutmeg, thyme, sage, cayenne pepper, and paprika in a large bowl, then divide evenly into two bowls.
03 -
In a separate bowl, whisk eggs with water until thoroughly combined.
04 -
Season chicken lightly with salt and pepper. Dredge each piece first in the flour mixture, then dip in the egg wash, and coat again in the second bowl of flour, pressing firmly to adhere.
05 -
Heat a generous amount of canola oil in a large skillet over medium heat. Fry chicken breasts for 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a rack or paper towels to drain.
06 -
Sauté minced garlic in olive oil over medium heat until fragrant. Stir in honey and soy sauce, then simmer gently until the sauce thickens slightly.
07 -
Drizzle honey garlic sauce over the fried chicken breasts or provide as a side for dipping.
08 -
To bake: Preheat oven to 425°F. Heat a lightly oiled baking sheet in the oven. Place coated chicken on hot sheet and bake for 15 minutes, flip, and bake another 10–15 minutes until crisp and cooked through.
# Notes:
01 -
Ensure oil is at the correct temperature before frying for optimal crunch and to prevent sogginess.