Why Make This Recipe
Double Crunch Honey Garlic Chicken Breasts are a delightful dish that combines crispy chicken with a sweet and savory sauce. This recipe is perfect for families or anyone who loves a satisfying meal. The crunchy texture and flavorful sauce make it a great choice for dinner parties or casual family nights. Plus, it’s simple to prepare, which makes it accessible for cooks of all levels.
How to Make Double Crunch Honey Garlic Chicken Breasts
Ingredients
- 4 large boneless skinless chicken breasts
- 2 cups flour
- 4 teaspoon salt
- 4 teaspoon black pepper
- 3 tablespoon ground ginger
- 1 tablespoon freshly ground nutmeg
- 2 teaspoon ground thyme
- 2 teaspoon ground sage
- 1 teaspoon cayenne pepper
- 2 tablespoon paprika
- 4 eggs
- 8 tablespoon water
- 2 tablespoon olive oil
- 3-4 cloves minced garlic
- 1 cup honey
- ¼ cup soy sauce (low sodium soy sauce is best)
- 1 teaspoon ground black pepper
- Canola oil for frying
Directions
- Place the chicken breasts between 2 sheets of plastic wrap. Use a meat mallet to pound the meat to an even ½ inch thickness. Alternatively, slice the breasts in half horizontally.
- Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper in a bowl. This mixture is enough for two batches, so consider storing half in a Ziploc bag for later.
- Make an egg wash by whisking the eggs and water together in a bowl.
- Season the chicken breasts with salt and pepper, then dip them in the flour mixture. Next, dip the chicken into the egg wash and back into the flour mixture, pressing the coating onto the meat.
- Heat a skillet on the stove with about a half-inch of canola oil. Keep the heat just below medium. Fry the chicken gently for about 4 to 5 minutes per side, until golden brown and crispy.
- Drain the fried chicken on a wire rack for a few minutes before dipping them into the Honey Garlic Sauce.
- To make the Honey Garlic Sauce, heat 2 tablespoons of olive oil in a medium saucepan. Add the minced garlic and cook over medium heat until softened, but not browned.
- Add honey, soy sauce, and black pepper. Simmer for 5-10 minutes, keeping an eye on it as it can foam up.
- Alternatively, to bake the chicken, preheat an oven to 425°F. Prepare the chicken as you would for frying, and place it on a preheated baking sheet. Bake for 15 minutes, flip the pieces, and bake for another 10-15 minutes until crispy.
How to Serve Double Crunch Honey Garlic Chicken Breasts
Serve the chicken with a side of noodles or rice, drizzling some of the Honey Garlic Sauce on top. This dish pairs well with steamed vegetables or a fresh salad to balance out the flavors.
How to Store Double Crunch Honey Garlic Chicken Breasts
Store any leftovers in an airtight container in the refrigerator. The chicken will stay fresh for up to three days. To reheat, place it in the oven or microwave until heated through.
Tips to Make Double Crunch Honey Garlic Chicken Breasts
- Be sure to pound the chicken breasts evenly to ensure even cooking.
- Regulate the oil temperature carefully to prevent burning.
- If you want less crispiness, you can reduce the frying time slightly.
Variation
You can use chicken thighs instead of breasts for a juicier alternative. Adding sesame seeds on top before serving can provide extra texture and flavor.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken, but be sure to thaw them completely and pat them dry before starting.
2. How can I make the chicken less spicy?
You can reduce or omit the cayenne pepper from the flour mixture.
3. Can I make the sauce in advance?
Yes, the Honey Garlic Sauce can be made ahead of time and stored in the refrigerator for up to a week. Just reheat before serving.
📖 Recipe
Double Crunch Honey Garlic Chicken Breasts
Ingredients
Chicken and Coating
- 4 large boneless skinless chicken breasts
- 2 cups flour
- 4 teaspoon salt
- 4 teaspoon black pepper
- 3 tablespoon ground ginger
- 1 tablespoon freshly ground nutmeg
- 2 teaspoon ground thyme
- 2 teaspoon ground sage
- 1 teaspoon cayenne pepper
- 2 tablespoon paprika
- 4 large eggs
- 8 tablespoon water
- Canola oil for frying Amount as needed
Honey Garlic Sauce
- 2 tablespoon olive oil
- 3-4 cloves minced garlic
- 1 cup honey
- ¼ cup soy sauce Low sodium soy sauce is preferred
- 1 teaspoon ground black pepper
Instructions
Preparation
- Place the chicken breasts between 2 sheets of plastic wrap and pound to an even ½ inch thickness or slice them in half horizontally.
- Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper in a bowl. Store half in a Ziploc bag for future use.
- Make an egg wash by whisking the eggs and water together in a bowl.
- Season the chicken with salt and pepper, dip it in the flour mixture, followed by the egg wash, and then back in the flour mixture, pressing the coating onto the meat.
Cooking
- Heat a skillet with about half an inch of canola oil over medium heat.
- Fry the chicken for 4 to 5 minutes on each side until golden brown and crispy.
- Drain the fried chicken on a wire rack for a few minutes and then dip into the Honey Garlic Sauce.
- To make the Honey Garlic Sauce, heat olive oil in a medium saucepan, add minced garlic and cook until softened. Then, add honey, soy sauce, and black pepper, simmer for 5-10 minutes.
- Alternatively, preheat the oven to 425°F, prepare the chicken as for frying, place on a preheated baking sheet, and bake for about 25-30 minutes, flipping halfway.
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