Double Crunch Honey Chicken (Print Version)
Juicy chicken with a double layer of crisp coating paired with a sticky, sweet honey garlic sauce.
# What You'll Need:
→ Chicken
01 -
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
→ Seasoned Flour Mixture
02 -
2 cups all-purpose flour
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon ground ginger
06 -
1/4 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 (preferably smoked)
→ Coating
11 -
2 large eggs, room temperature
12 -
1/4 cup water
→ Honey Garlic Sauce
13 -
2 tablespoons extra virgin olive oil
14 -
3 cloves garlic, minced
15 -
1/4 cup pure natural honey
16 -
3 tablespoons low-sodium soy sauce
→ Frying
17 -
Canola oil for frying, enough to fill skillet 1/2 inch deep
# Steps to Follow:
01 -
Pound chicken breasts with a meat mallet or rolling pin until 1/2 inch thick to ensure even cooking.
02 -
In a large bowl, whisk together flour, salt, pepper, ground ginger, nutmeg, thyme, sage, cayenne, and paprika. Divide mixture evenly into two bowls.
03 -
Beat eggs and water in a separate bowl until light and frothy to serve as the binding layer.
04 -
Season chicken breasts with salt and pepper. Coat each piece in the first flour mixture, then dip fully into egg wash, and coat again in the second flour mixture, pressing firmly to ensure a thick, even crust. Shake off excess flour.
05 -
Heat canola oil in a skillet over medium heat to approximately 350°F. Fry each chicken breast for 4 to 5 minutes per side until deep golden and cooked through. Transfer to a wire rack or paper towels to maintain crispness.
06 -
Sauté garlic in olive oil over medium heat until fragrant but not browned. Add honey and soy sauce, whisking frequently. Simmer for 3 to 4 minutes until slightly thickened and syrupy.
07 -
Arrange the chicken on plates and drizzle warm honey garlic sauce over or serve it on the side to preserve crust crunch.
08 -
Preheat oven to 425°F and line a baking sheet with parchment paper brushed lightly with oil. Place coated chicken on sheet and bake for 15 minutes. Flip and bake an additional 10 to 15 minutes until crust is crisp and chicken is fully cooked.
# Additional Notes:
01 -
Press flour firmly during dredging for maximum crunch. Maintain oil temperature near 350°F to prevent excess absorption and soggy coating.
02 -
Make extra honey sauce as it is popular and disappears quickly; drizzle just before serving for best texture.
03 -
Allow cooked chicken to cool completely before refrigerating in airtight containers. Reheat in a hot oven to preserve crispness.