Double Crunch Honey Garlic Chicken Breasts

Craving something crispy, saucy, and absolutely irresistible? These Double Crunch Honey Garlic Chicken Breasts are just what you need. With a perfectly seasoned crust and a sticky-sweet garlic sauce, they’re better than takeout and incredibly easy to make at home. Serve them over rice or alongside veggies for a satisfying and flavorful meal.

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Why You’ll Love This Recipe

• Ultra Crispy – The double-dip batter gives a super crunchy texture that holds up to the sauce.
• Sweet & Savory Sauce – The honey garlic glaze hits all the right flavor notes.
• Family Favorite – Even picky eaters will love this crispy chicken dish.
• Versatile – Serve it over rice, in sandwiches, or with a salad.
• Made with Pantry Staples – No fancy ingredients required.

Ingredients You’ll Need

For the Chicken:

• 2 large boneless, skinless chicken breasts (cut in half lengthwise to make 4 thin cutlets)
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• 2 eggs
• ¼ cup milk
• Vegetable oil for frying

For the Honey Garlic Sauce:

• 5 cloves garlic, minced
• ½ cup honey
• ¼ cup low-sodium soy sauce
• 2 tbsp water
• 1 tbsp cornstarch
• 1 tbsp sesame oil (or any neutral oil)
• 1 tbsp brown sugar (optional, for a deeper sweetness)
• 1 tsp rice vinegar (or lemon juice for brightness)

For Garnish & Serving:

Tools You’ll Need

• Mixing bowls
• Whisk
• Frying pan or deep skillet
• Tongs
• Saucepan
• Paper towels for draining
• Plate or wire rack

Step-by-Step Instructions

Step 1: Prepare the Chicken Cutlets

1. Slice each chicken breast horizontally to create thinner pieces.
2. Pat them dry with paper towels and set aside. This helps the batter stick better.

Step 2: Set Up the Dredging Station

1. In one bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
2. In a separate bowl, beat the eggs with the milk.

Step 3: Coat the Chicken (Double Crunch Method)

1. Dip each chicken cutlet into the flour mixture and shake off excess.
2. Dip into the egg mixture, then back into the flour mixture, pressing firmly to coat thoroughly.
3. Set aside on a plate. Repeat for all cutlets.

Step 4: Fry the Chicken

1. Heat about ½ inch of oil in a skillet over medium-high heat.
2. Once hot, add chicken (in batches if needed) and cook for 4–5 minutes per side or until golden brown and cooked through.
3. Remove and drain on a paper towel-lined plate or wire rack.

Step 5: Make the Honey Garlic Sauce

1. In a small saucepan, heat sesame oil over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Stir in honey, soy sauce, and brown sugar. Bring to a simmer.
4. In a small bowl, mix cornstarch with water, then add to the sauce.
5. Stir until thickened, about 2–3 minutes. Finish with rice vinegar for a little tang.

Step 6: Glaze the Chicken

1. Once the chicken is slightly cooled, drizzle the warm honey garlic sauce over the top or dip the pieces directly into the sauce.
2. Garnish with green onions and sesame seeds if desired.

Step 7: Serve & Enjoy

1. Serve hot over steamed rice or noodles.
2. Add a side of steamed vegetables for a full meal.

Tips for Crispy Chicken

• Don’t Skip the Cornstarch – It’s key for that ultra-crunchy coating.
• Double Dip – The second coating layer creates that satisfying crunch.
• Oil Temperature Matters – Aim for 350°F (175°C) to avoid greasy or undercooked chicken.
• Work in Batches – Don’t overcrowd the pan; it drops the oil temperature and makes the chicken soggy.
• Let Rest Before Saucing – A few minutes of rest keeps the crust from softening too fast.

Serving Suggestions

• Over Rice – A classic combo that soaks up the sauce.
• With Stir-Fried Veggies – For color and crunch.
• On a Sandwich – Tuck it into a brioche bun with lettuce and slaw.
• In a Wrap – Slice and stuff into a tortilla with fresh greens and spicy mayo.

How to Store & Reheat

Storing:

• Refrigerate: Keep leftovers in an airtight container for up to 3 days.
• Freeze: Store cooked, un-sauced chicken in the freezer for up to 2 months. Reheat and sauce before serving.

Reheating:

• Oven: Reheat in a 375°F (190°C) oven for 10–12 minutes until crisp.
• Air Fryer: Reheat at 350°F (175°C) for 5–7 minutes.
• Stovetop: Pan-fry with a little oil to restore crispiness.

Frequently Asked Questions

1. Can I bake the chicken instead of frying?
   Yes, though it won’t be quite as crispy. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.
2. What can I use instead of cornstarch?
   Potato starch or arrowroot powder work well as substitutes.
3. Can I use chicken thighs?
   Absolutely. Boneless, skinless thighs are juicy and flavorful for this recipe.
4. Is this dish spicy?
   It’s mildly spicy if you include cayenne. Adjust to taste or leave it out for a milder version.
5. How can I make the sauce thicker?
   Add a bit more cornstarch slurry (cornstarch mixed with water) and simmer until desired thickness.

Final Thoughts
These Double Crunch Honey Garlic Chicken Breasts are a crispy, sticky, sweet-and-savory masterpiece. With a satisfyingly crunchy bite and a glossy honey garlic glaze, they’re the ultimate comfort food. Whether you’re making dinner for the family or meal prepping for the week, this recipe will win everyone over.

Give it a try and tell us how it turned out in the comments! And don’t forget to pin and share it so others can enjoy it too.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 480 | Protein: 32g | Carbohydrates: 38g | Fat: 22g | Fiber: 1g | Sodium: 620mg

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