If you crave a crispy, golden crust with a sticky-sweet punch, Double Crunch Honey Garlic Chicken is destined to become your new go-to. Picture tender chicken enveloped in a double-layered, seasoned crust that crackles with every bite, smothered in an addictive honey garlic sauce that perfectly balances sweet, savory, and garlicky flavors. This crowd-pleasing dish is comforting and exciting all at once, and whether served for weeknight dinners or special gatherings, it’s guaranteed to win you fans at the very first forkful!
Ingredients You’ll Need
This recipe comes together with everyday ingredients, each one chosen to bring the taste, crunch, and vibrant color that defines Double Crunch Honey Garlic Chicken. Don’t skip any part — every element pulls its weight for the ultimate crispness and flavor experience.
- Chicken Breasts: Choose boneless, skinless breasts and pound to even thickness for juicy, evenly cooked bites every time.
- All-Purpose Flour: This forms the classic base for our crust, giving the chicken its signature crunch.
- Cornstarch: Don’t skip this — it’s the secret to a lighter, crispier coating that stays crunchy beneath the sauce.
- Garlic Powder: Adds a punch of savory depth to the crispy breading.
- Onion Powder: Boosts umami and subtle sweetness in the crust.
- Paprika: Invites a gentle warmth and beautiful golden hue to your chicken.
- Salt: Essential for seasoning every layer so flavor shines through.
- Black Pepper: A little heat for balance and bite.
- Eggs: Help the crust adhere for that signature double crunch.
- Milk: Loosens the eggs, making for a smooth and cohesive egg wash.
- Vegetable Oil: Choose a high smoke point oil to achieve the crispest possible finish in frying.
- Honey: The main event in the sauce — it brings luscious sweetness and that irresistible sticky glaze.
- Fresh Garlic: Always use fresh for maximum punch and a true honey garlic flavor.
- Soy Sauce: Opt for low sodium so the sauce shines without becoming too salty.
- Brown Sugar: Deepens the sauce flavor with rich caramel notes and a touch of molasses.
- Rice Vinegar or Apple Cider Vinegar: A bright tang that keeps the sauce from being too sweet.
- Cornstarch (for sauce): Mixed into a slurry with water, it gives that beautiful body and gloss to the sauce.
How to Make Double Crunch Honey Garlic Chicken
Step 1: Prepare the Breading Station
Start by setting up two bowls: one with your combined flour, cornstarch, and seasonings, the other with whisked eggs and milk. Having your dredging station organized not only makes things less messy but ensures the chicken gets a perfect coating every time.
Step 2: Coat the Chicken for Maximum Crunch
Each piece of chicken gets a thorough dredge in the seasoned flour mixture, then a dip in the egg wash, and finally back into the flour mixture. Press the breading onto the chicken so the double coating really clings — this is the secret to that memorable crunch when you take a bite.
Step 3: Fry the Chicken to Golden Perfection
In a heavy skillet, heat about half an inch of oil to medium-high. Once the oil shimmers, lay in the chicken breasts, working in batches to avoid crowding the pan. Fry for 4 to 5 minutes per side, or until the crust is deeply golden and the center reaches an internal temperature of 165°F (74°C). Let them drain briefly on paper towels to preserve their crispy jackets.
Step 4: Make the Double Crunch Honey Garlic Chicken Sauce
While the chicken cools, whip up your luscious sauce. In a small saucepan, combine honey, minced garlic, soy sauce, brown sugar, and your vinegar of choice. Bring to a gentle simmer with frequent stirring so the garlic softens and the flavors meld. Finish by stirring in your cornstarch slurry and cook for a minute or two until the sauce thickens and glistens invitingly.
Step 5: Assemble and Serve
Now the magic: generously drizzle the warm honey garlic sauce over the crispy chicken, or gently toss the chicken pieces to fully coat. Serve immediately while the exterior’s still at peak crunch, ideally alongside fluffy rice, steamed veggies, or a pile of noodles to catch every last drop of flavorful sauce.
How to Serve Double Crunch Honey Garlic Chicken
Garnishes
This chicken begs for vibrant, fresh garnishes — think thinly sliced green onions or a sprinkle of toasted sesame seeds to contrast the golden crust and glossy glaze. For a hit of freshness, chopped cilantro or a wedge of lime would take things to the next level.
Side Dishes
Double Crunch Honey Garlic Chicken pairs beautifully with fluffy steamed jasmine rice, buttery mashed potatoes, or savory noodles. Steamed broccoli, snap peas, or bok choy add a pop of color and a lovely crisp-tender counterpoint to the rich chicken.
Creative Ways to Present
For fun spins, slice the chicken and tuck it into lettuce cups with shredded carrot and cucumber, or pile over an Asian-inspired salad. Serve pieces appetizer-style on toothpicks with extra sauce for dipping at your next gathering. It’s a guaranteed hit however you plate it!
Make Ahead and Storage
Storing Leftovers
Any leftover Double Crunch Honey Garlic Chicken will keep well in an airtight container in the fridge for up to 3 days. For best results, store the chicken and sauce separately — this helps preserve that delightful crispy texture when you reheat.
Freezing
You can freeze the fried (but unsauced) chicken pieces by laying them in a single layer and freezing until firm, then transferring to a freezer bag for up to 2 months. The sauce can be frozen separately in a small container. When you’re ready, simply reheat both and combine for a quick, homemade meal.
Reheating
To restore crunch, reheat chicken pieces in a hot oven (about 375°F) for 10-15 minutes, or until heated through. Heat the honey garlic sauce separately, then drizzle over the hot chicken just before serving. Avoid microwaving, as it can make the coating soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully here. They offer extra juiciness, and adapt just as well to the double breading and sauce.
How do I make Double Crunch Honey Garlic Chicken gluten-free?
You can substitute the all-purpose flour with a gluten-free blend and ensure your soy sauce is gluten-free as well. The cornstarch remains unchanged, so you’ll still get plenty of crunch.
Can I bake this instead of frying?
For a lighter version, you can bake the breaded chicken on a rack at 425°F, lightly spraying with oil for crispness. The texture won’t be quite as shatteringly crisp, but it’s still delicious with the sticky sauce!
Is the sauce spicy?
The classic honey garlic sauce is sweet and garlicky only. If you love heat, feel free to add a sprinkle of red pepper flakes or a dash of sriracha to the sauce while it simmers.
What’s the best way to keep the chicken crunchy after saucing?
The key is to sauce the chicken right before serving. If tossing, work quickly so the crust doesn’t absorb too much moisture. Alternatively, serve the sauce on the side for dipping and preserve every bit of that crunch.
Final Thoughts
If you’re searching for a memorable dinner that checks every box — irresistible crunch, bold flavors, and a sweet-savory glaze — Double Crunch Honey Garlic Chicken simply has it all. Give it a try this week and watch it become an instant family favorite!
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Double Crunch Honey Garlic Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Double Crunch Honey Garlic Chicken recipe features crispy, fried chicken coated in a sweet and savory honey garlic sauce. It’s a delicious Asian-inspired dish that’s perfect for a flavorful dinner.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to even thickness or halved)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- ¼ cup milk
- Vegetable oil for frying
For the Honey Garlic Sauce:
- ½ cup honey
- 4 cloves garlic (minced)
- ¼ cup soy sauce (low sodium preferred)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the Chicken: In a large bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, whisk together the eggs and milk. Dredge each chicken breast in the flour mixture, dip into the egg wash, then dredge again in the flour mixture. Press the coating onto the chicken for a solid crust. Heat about ½ inch of oil in a heavy skillet over medium-high heat. Once hot, fry the chicken in batches for 4–5 minutes per side or until golden brown and cooked through (internal temp 165°F/74°C). Drain on paper towels.
- Make the Sauce: In a small saucepan, combine honey, garlic, soy sauce, brown sugar, and vinegar. Bring to a simmer over medium heat, stirring frequently. Stir in the cornstarch slurry and cook for another 1–2 minutes, until the sauce thickens.
- Assemble: Drizzle the sauce generously over the fried chicken or toss the chicken pieces in the sauce just before serving. Serve with rice, steamed vegetables, or over noodles.
Notes
- For extra crunch, double-coat the chicken or let it rest for a few minutes before frying.
- If you’d like to make it spicy, add red pepper flakes or sriracha to the sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 22g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
