Description
Double Crunch Honey Garlic Chicken offers a perfect balance of crispy, golden-fried chicken strips coated in a flavorful, sweet, and savory honey garlic sauce. This dish combines a double-dredging technique for an extra crispy exterior with a rich homemade sauce to elevate a classic chicken meal. Ready in just 35 minutes, it’s ideal for a satisfying weeknight dinner that impresses with its crunchy texture and deliciously sticky sauce.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 2 large eggs
- 4 tablespoons water
- 2 cups all-purpose flour
- 4 teaspoons salt
- 4 teaspoons black pepper, divided
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons paprika
- 2 teaspoons baking powder
- Oil for frying (enough to fill skillet about 1-2 inches)
Honey Garlic Sauce
- 2 tablespoons olive oil
- 3-4 cloves garlic, minced
- 1 cup honey
- 1/4 cup soy sauce
- 1 teaspoon black pepper
Instructions
- Prepare the Chicken: Slice the boneless, skinless chicken breasts into strips, making them uniform in size to ensure even cooking.
- Mix Coatings: In one bowl, whisk together the eggs and water until smooth. In a separate large bowl, combine the flour, salt, 3 teaspoons of black pepper, garlic powder, onion powder, paprika, and baking powder, mixing well to distribute the seasonings evenly.
- Double Dredge the Chicken: Dip each chicken strip first into the flour mixture, then into the egg mixture, and finally back into the flour mixture. Press the flour coating firmly onto the chicken to create the double crunch layer.
- Heat Oil for Frying: Pour enough oil into a deep skillet to submerge the chicken strips about halfway. Heat the oil over medium-high heat until it reaches roughly 350°F (175°C) or is hot enough to sizzle a small flour sprinkle.
- Fry the Chicken: Carefully place chicken strips into the hot oil in batches, avoiding overcrowding. Fry for 4-5 minutes on each side until the strips are golden brown, crispy, and cooked through. Use a thermometer to ensure an internal temperature of 165°F (74°C). Drain the fried chicken strips on paper towels to remove excess oil.
- Prepare the Honey Garlic Sauce: In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Simmer the Sauce: Stir in the honey, soy sauce, and the remaining 1 teaspoon black pepper. Let the sauce simmer gently for 5-10 minutes, stirring occasionally until it thickens slightly to a glaze consistency.
- Toss Chicken in Sauce: Transfer the fried chicken strips to a large bowl, pour the honey garlic sauce over them, and toss thoroughly to coat each piece with the sticky sauce.
- Serve: Serve the double crunch honey garlic chicken immediately, garnished with a sprinkle of black pepper if desired, alongside your favorite sides.
Notes
- For extra crunch, you can let the coated chicken strips rest for 10 minutes before frying to help the coating adhere better.
- If preferred, you can bake the chicken strips at 425°F (220°C) for 15-20 minutes instead of frying to reduce oil content, though the crispiness may be slightly less.
- Adjust the amount of garlic and honey in the sauce to suit your taste preference for sweetness and pungency.
- Use a deep-frying thermometer for accurate oil temperature to ensure crispy, non-greasy chicken.
- Leftover chicken can be reheated in an oven to retain crispiness rather than microwaving.
