Double Crunch Honey Garlic Chicken Breasts 🍯🍗

By: Rabia

Extra crispy breaded chicken breasts coated in a sweet, garlicky honey sauce — the perfect balance of crunch and sticky goodness.

📝 Recipe Card

Hook

Double Crunch Honey Garlic Chicken – Crispy chicken meets a sticky, garlicky honey glaze in this family-favorite dinner. Crunchy on the outside, juicy on the inside, and finger-licking delicious!

Servings & Timing

  • Servings: 4

  • Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Total Time: 35 minutes

Dietary Badges

🍯 Comfort Food | 🍗 Family Dinner | 🥢 Takeout-Inspired

Ingredients

For the Chicken:

  • 2 large chicken breasts (sliced into 4 fillets)

  • 1 cup all-purpose flour

  • 1 cup cornstarch

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp paprika

  • 2 eggs

  • 3–4 tbsp water

  • Oil for frying

For the Honey Garlic Sauce:

  • 3 tbsp olive oil

  • 3–4 cloves garlic, minced

  • 1 cup honey

  • ¼ cup soy sauce

  • 1 tsp black pepper

Instructions

  1. Prep Chicken: Slice chicken breasts in half horizontally to make 4 fillets. Pat dry.

  2. Make Dredge: In a bowl, whisk flour, cornstarch, salt, pepper, garlic powder, onion powder, and paprika.

  3. Egg Wash: In another bowl, whisk eggs and water until smooth.

  4. Double Coat: Dredge chicken in flour mixture → dip in egg wash → dredge again in flour mixture.

  5. Fry: Heat oil in a skillet (about 350°F). Fry chicken 4–5 minutes per side, until golden brown and cooked through. Drain on paper towels.

  6. Make Sauce: In a saucepan, heat olive oil. Sauté garlic until fragrant. Add honey, soy sauce, and pepper. Simmer 5 minutes until slightly thickened.

  7. Coat Chicken: Toss fried chicken in sauce or drizzle over top before serving.

  8. Serve: Garnish with green onions or sesame seeds if desired.

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Brief Introduction

This dish is inspired by Asian takeout but with a homemade twist — extra crunchy chicken with a sticky-sweet honey garlic glaze. The double-dredging gives the chicken its signature crunch, while the sauce adds that glossy, finger-licking finish.

Ingredient Details & Substitution Tips

  • Chicken: Chicken thighs work great if you prefer dark meat.

  • Honey: Maple syrup can be used as a substitute.

  • Soy Sauce: Use tamari or coconut aminos for gluten-free.

  • Oil: Neutral oil (canola, peanut, or vegetable) is best for frying.

Variations & Serving Suggestions

  • Spicy Kick: Add chili flakes or sriracha to the sauce.

  • Sticky Wings: Use chicken wings instead of breasts for game day.

  • Serving Ideas:

    • Over steamed rice 🍚

    • With roasted veggies 🥦

    • In a sandwich or wrap 🥖

Storage & Make-Ahead Info

  • Fridge: Store leftovers up to 3 days.

  • Reheat: Best reheated in oven/air fryer for crispiness.

  • Make-Ahead: Fry chicken ahead, store sauce separately, and combine when ready to serve.

FAQs

Q: Can I bake instead of fry?
A: Yes! Bake breaded chicken at 400°F for 20–25 minutes, then toss in sauce.

Q: How do I keep the breading from falling off?
A: Press flour firmly into chicken when dredging, and don’t skip the double coat.

Q: Can I make the sauce thicker?
A: Yes — simmer longer, or stir in a cornstarch slurry (1 tsp cornstarch + 2 tsp water).

Personal Note

This recipe is one of my crowd-pleasers. Every time I make it, there are zero leftovers — the crunch-to-sauce combo is just that addictive.

Call to Action

If you try this Double Crunch Honey Garlic Chicken, let me know if you’re Team Sauce Drizzle or Team Full Toss! ⭐ Share your version in the comments to inspire other home cooks.

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Rabia
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