Double Crunch Honey Garlic Chicken (Print Version)
# Ingredients:
→ Chicken Preparation
01 -
4 large boneless, skinless chicken breasts
→ Breading
02 -
2 cups all-purpose flour
03 -
4 teaspoons salt
04 -
4 teaspoons ground black pepper
05 -
3 tablespoons ground ginger
06 -
1 tablespoon freshly ground nutmeg
07 -
2 teaspoons dried thyme
08 -
2 teaspoons ground sage
09 -
1 teaspoon cayenne pepper
10 -
2 tablespoons paprika
→ Egg Wash
11 -
4 large eggs
12 -
8 tablespoons water
→ Frying
13 -
Canola oil, sufficient for frying
→ Honey Garlic Sauce
14 -
2 tablespoons olive oil
15 -
3 cloves garlic, minced
16 -
1 cup honey
17 -
1/4 cup low sodium soy sauce
18 -
1 teaspoon ground black pepper
# Instructions:
01 -
Place chicken breasts between two sheets of plastic wrap and pound to 1/2 inch thickness using a meat mallet, or slice horizontally into cutlets.
02 -
In a bowl, sift together flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper. Set aside half of the mixture for future use, storing in an airtight bag in the freezer.
03 -
Whisk eggs with water in a shallow dish until uniform.
04 -
Season chicken breasts lightly with salt and pepper. Dredge each breast in the seasoned flour, then dip in egg wash, and coat again with the flour mixture, pressing firmly to adhere.
05 -
Heat canola oil approximately 1.25 cm deep in a large skillet over medium heat. Fry chicken breasts 4–5 minutes per side until golden brown and cooked through, regulating temperature to prevent burning.
06 -
Transfer fried chicken onto a wire rack to drain for a few minutes before saucing.
07 -
In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté gently until softened, avoiding browning. Incorporate honey, soy sauce, and black pepper. Simmer for 5–10 minutes, monitoring for foaming. Remove from heat and allow to cool briefly.
08 -
Dip cooked chicken breasts in the honey garlic sauce just before serving. Serve immediately alongside noodles or rice.
09 -
Preheat oven to 218°C (425°F) with a baking sheet inside. Lightly oil the hot baking sheet. Arrange coated chicken on the pan, leaving space between each piece. Spray tops lightly with canola oil. Bake chicken on the second lowest rack for 15 minutes without opening the oven. Flip each piece, then bake an additional 10–15 minutes until crisp and golden. Dip baked chicken in sauce and serve immediately.
# Notes:
01 -
For a lighter result, consider using an air fryer or oven instead of deep frying.
02 -
Honey and soy sauce levels can be adjusted to taste preferences.
03 -
Leftovers will keep refrigerated for up to 3 days.