Double Crunch Honey Chicken (Print Format)
Ultra-crunchy chicken with spiced golden crust finished with glossy honey garlic sauce. Perfect for easy dinners.
# Ingredients:
→ Chicken and Breading
01 -
Boneless skinless chicken breasts, fresh and thick
02 -
All-purpose flour, sifted
03 -
Salt
04 -
Black pepper
05 -
Ground ginger
06 -
Ground nutmeg
07 -
Ground thyme
08 -
Ground sage
09 -
Cayenne pepper
10 -
Paprika, smoked optional
11 -
Large eggs, whisked with water
→ Honey Sauce
12 -
Garlic, minced fresh
13 -
Olive oil, extra virgin
14 -
Honey, pure natural
15 -
Low-sodium soy sauce
→ Frying
16 -
Canola oil
# Steps:
01 -
Pound chicken breasts with a meat mallet until they are 1.27 cm (half an inch) thick throughout for even cooking.
02 -
Combine flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, cayenne pepper, and paprika in a large bowl, whisking until evenly blended. Split this mixture into two separate bowls for double dredging.
03 -
Whisk eggs and water together in a separate bowl until light and frothy to create an adhesive coating.
04 -
Lightly season chicken with salt and black pepper. Coat each piece in the first bowl of seasoned flour, pressing firmly. Dip into the egg wash, ensuring full coverage. Transfer to the second bowl of flour and press firmly until fully coated. Shake off excess.
05 -
Heat canola oil in a large skillet over medium heat until a pinch of flour sizzles. Fry each chicken breast for 4-5 minutes per side until golden brown and cooked through. Drain on a rack or paper towels to maintain crispiness.
06 -
In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in honey and soy sauce, whisking continuously. Simmer until slightly thickened and syrupy, 3-4 minutes.
07 -
Arrange chicken on plates and drizzle with warm honey sauce or serve sauce on the side for dipping.
08 -
Preheat oven to 220°C (425°F). Brush a lined baking sheet lightly with oil and heat it beforehand. Place the coated chicken on the sheet, bake for 15 minutes. Flip, then bake another 10-15 minutes until crunchy and cooked through.
# Tips:
01 -
Use pure honey for a balanced sweet and savory sauce.
02 -
A thermometer ensures oil stays at 176°C (350°F) for optimal crunch.