Description
Get ready to upgrade your chicken dinner with these Double Crunch Honey Garlic Chicken Breasts! Crispy on the outside, juicy on the inside, and coated in a sweet, sticky, garlicky sauce—this dish delivers flavor in every bite. It’s perfect for a family meal or when you want to impress guests with something irresistibly crunchy and satisfying.
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Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts (pounded to even thickness)
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1 cup all-purpose flour
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1 cup cornstarch
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1 tsp baking powder
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1 tsp salt
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1 tsp black pepper
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp dried thyme
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½ tsp cayenne pepper (optional for a little heat)
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2 large eggs
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¼ cup water
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Vegetable oil for frying
For the Honey Garlic Sauce:
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6 cloves garlic, finely minced
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1 tbsp olive oil
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½ cup honey
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¼ cup low-sodium soy sauce
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2 tbsp ketchup
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1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
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1 tsp rice vinegar (adds a slight tang)
For Garnish & Serving:
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2 tbsp green onions, thinly sliced
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1 tsp sesame seeds (optional)
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Steamed rice or mashed potatoes
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Steamed broccoli or green beans
Instructions
Step 1: Prepare the Chicken
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Flatten the chicken breasts using a meat mallet or rolling pin until they are about ½ inch thick.
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In a shallow bowl, mix flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, thyme, and cayenne pepper.
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In another bowl, whisk together the eggs and water to create an egg wash.
Step 2: Dredge and Coat
4. Dip each chicken breast into the flour mixture, pressing to adhere.
5. Then dip into the egg wash.
6. Finally, dip again into the flour mixture, pressing firmly so the coating sticks well.
7. Let the coated chicken rest for 5 minutes to set the crust.
Step 3: Fry to Double Crunch Perfection
8. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
9. Carefully place the chicken breasts in the hot oil, working in batches if necessary.
10. Fry for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
11. Remove and let drain on a wire rack or paper towel-lined plate.
Step 4: Make the Honey Garlic Sauce
12. In a small saucepan, heat olive oil over medium heat.
13. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
14. Stir in honey, soy sauce, ketchup, and vinegar. Bring to a gentle simmer.
15. Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes.
Step 5: Glaze the Chicken
16. Place the crispy chicken breasts on a platter or individual plates.
17. Spoon or brush the warm honey garlic sauce generously over each piece.
18. Garnish with green onions and sesame seeds if desired.
Step 6: Serve and Enjoy
19. Serve hot with steamed rice or mashed potatoes and your favorite veggies.
20. Spoon extra sauce over everything—it’s that good!
Notes
Pat Chicken Dry – Helps the coating stick better.
Double Dip – The secret to that thick, crunchy crust.
Don’t Crowd the Pan – Fry in batches to maintain oil temperature.
Let Rest Before Serving – Helps the crust set and prevents sogginess.
Use a Thermometer – Make sure the internal temperature hits 165°F for safety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: American