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.