Double Crunch Honey Garlic Chicken (Printer-Friendly)
Crispy double-breaded cutlets 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, combine the flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper. In a second shallow dish, beat the eggs together with the milk until well blended.
03 - Dredge each seasoned cutlet in the flour mixture, then dip into the egg wash, and return to the flour mixture for a second coating. Press firmly on each side so the breading adheres tightly to the chicken.
04 - Pour vegetable oil to a depth of 1 inch into a large skillet and heat over medium-high to 350°F. Working in batches to avoid crowding, fry the chicken 4 to 5 minutes per side until golden brown and the internal temperature registers 165°F. Transfer to a paper towel-lined plate to drain.
05 - In a saucepan over medium heat, melt the butter. 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 to a glossy glaze.
06 - Brush or dip each fried chicken cutlet into the hot honey garlic sauce, ensuring an even, generous coating on all sides.
07 - Arrange the glazed chicken on a serving platter. Scatter chopped parsley or green onions and sesame seeds over the top if desired. Serve immediately while the coating remains crisp.
# Expert Advice:
01 -
- That double breading creates a crust so loud and crunchy you will hear it across the kitchen table.
- The honey garlic sauce is the kind of sticky, sweet, savory glaze that makes people lick their fingers without apology.
- It looks like something from a restaurant menu but uses ingredients you probably already have in your pantry.
02 -
- Let the breaded cutlets sit for ten minutes on a wire rack before frying because this helps the coating set and prevents it from sliding off in the oil.
- Do not crowd the pan when frying because the oil temperature drops fast and you end up with greasy, soft crust instead of shatteringly crisp chicken.
- Always make the sauce after the chicken is fried so the glaze goes on hot and the chicken stays crisp rather than sitting around getting soggy.
03 -
- Use a thermometer for the oil because guessing the temperature is how you get either burnt crust or greasy, undercooked chicken, and a cheap instant read probe will save you every time.
- The cornstarch in the flour mixture is the single most important ingredient for achieving that restaurant style crunch, so never skip it or substitute it out.