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Double Crunch Honey Garlic Chicken Breasts

Crispy, golden-fried chicken cutlets coated in a sticky, savory-sweet honey garlic glaze. The ultimate homemade takeout dish that stays crunchy.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Coating
  • 2 large chicken breasts boneless skinless, halved horizontally
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 2 large eggs beaten
  • 1 cup vegetable oil for frying
Honey Garlic Sauce
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 0.33 cup honey
  • 0.25 cup soy sauce low sodium
  • 0.25 cup chicken broth
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh chives chopped, for garnish

Equipment

  • Deep skillet or Dutch oven
  • Wire rack
  • Whisk
  • Shallow Bowls

Method
 

  1. Slice chicken breasts horizontally to create 4 even cutlets. Season with salt and pepper.
  2. In a shallow bowl, whisk flour, cornstarch, garlic powder, onion powder, and paprika. In a separate bowl, beat the eggs.
  3. Dredge chicken in flour mixture, then dip in egg, then back into flour mixture, pressing to coat well.
  4. Heat oil in a large skillet to 350°F. Fry chicken 4-5 minutes per side until golden brown and crispy (165°F internal). Drain on wire rack.
  5. In a saucepan, sauté minced garlic in olive oil for 30 seconds. Add honey, soy sauce, broth, and vinegar.
  6. Simmer sauce for 3-5 minutes until slightly thickened and glossy.
  7. Toss crispy chicken in the sauce until evenly coated. Garnish with chives and serve immediately.

Notes

Ensure oil is hot enough before frying to prevent greasiness. Use a wire rack to keep the bottom of the chicken crispy.