A delicious and crispy Double Crunch Honey Garlic Chicken Breast recipe that combines the sweetness of honey with the savory flavor of garlic, perfect for a family meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
600 g boneless, skinless chicken breasts
120 g plain flour
60 g cornflour (cornstarch)
1 tsp baking powder
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp garlic powder
2 large eggs
120 ml buttermilk
1 tsp hot sauce, optional
150 g panko breadcrumbs
60 g plain flour
½ tsp salt
½ tsp paprika
½ tsp garlic powder
¼ tsp black pepper
100 g honey
60 ml soy sauce
4 cloves garlic, finely minced
1 tbsp apple cider vinegar
1 tbsp brown sugar
1 tsp sesame oil
1 tsp grated fresh ginger
1 tbsp cornflour
2 tbsp water
½ tsp chilli flakes, optional
Vegetable oil, for frying
2 spring onions, sliced
1 tbsp sesame seeds
Instructions
Prepare the chicken by slicing each breast horizontally into thinner cutlets and pounding to an even thickness of about 1–1.5 cm if needed.
In a bowl, combine flour, cornflour, baking powder, salt, pepper, paprika, and garlic powder to prepare the dry mixture.
In another bowl, whisk together the eggs, buttermilk, and hot sauce to prepare the wet mixture.
In a third bowl, mix the panko breadcrumbs, flour, salt, paprika, garlic powder, and black pepper to prepare the crunchy coating.
Double-coat the chicken by dipping each piece into the dry mixture, then the egg mixture, followed by the panko mixture, pressing the coating firmly onto the chicken.
For extra crunch, dip it back into the egg mixture and then once more into the panko mixture.
Rest the coated chicken on a wire rack for 10 minutes to help the coating adhere during frying.
Heat about 1–2 cm of oil in a large skillet over medium-high heat and fry the chicken in batches for approximately 3–5 minutes per side until deeply golden and cooked through, reaching an internal temperature of 74°C.
Transfer the chicken to a wire rack to drain, keeping the bottom crispy.
In a saucepan, combine honey, soy sauce, garlic, apple cider vinegar, brown sugar, sesame oil, ginger, and chilli flakes to make the Honey Garlic Sauce, bringing it to a gentle simmer for 2–3 minutes.
Mix cornflour with water to make a slurry and whisk it into the sauce, cooking for another 1–2 minutes until glossy and slightly thickened.
For maximum crunch, drizzle the hot honey garlic sauce over the crispy chicken immediately before serving or toss briefly for a sticky coating. Garnish with spring onions and sesame seeds.
Notes
Ensure the chicken is pounded to an even thickness for even cooking.
Let the coated chicken rest before frying to enhance the crunchiness.
Adjust the amount of hot sauce and chilli flakes according to your spice preference.