Double Crunch Honey Garlic Chicken Breasts

by Peter Pan

Crispy, crunchy, sweet, salty, and with just a little bit of spice, Double Crunch Honey Garlic Chicken Breasts are pan fried and then smothered in a honey garlic sauce.

Part chicken fried chicken, part sticky sweet chicken, and part spicy hot chicken, this recipe for Double Crunch Honey Garlic Chicken is one hundred percent delicious. It pulls the best parts of all three of these recipes together for one of the quickest, easiest, and tastiest recipes for chicken you’ll make this week!

The chicken breasts are pounded thin like this recipe for chicken cutlets, dredged in eggs and a just-spicy-enough breading mixture, quickly fried in a skillet – no need for a deep fryer – and then bathed into a sweet and savoy sauce of honey and soy sauce. It sounds simple, which it is, but the flavor it out of this world.

The key is to get the right amount of breading on the breasts. Set up your dredging station with two shallow pans. Pie pans are perfect for this. The first is for the dry ingredients and the second is the wet ingredients. Start by placing the chicken breasts in the flour mixture (dry ingredients) and then move it over to the egg mixture (wet ingredients). Then place the egg covered breast back in to the flour mixture. Don’t worry about a little bit of the egg getting into the flour mixture. Those little lumps create super crunchy bits on the chicken. I actually gather some of them up and gently press them into the breasts.

Another important step is to heat the oil in a large skillet to 350˚F. I like to use my instant read thermometer to make sure that I have hit this temp, making sure that it doesn’t touch the bottom of the pan. That will give you a false reading.

The temperature will, obviously, affect the length of time that it takes for the chicken to cook. This means that the longer it is in the oil, the more greasy and tougher the chicken will be. We are definitely not after tough, greasy chicken. Check the temperature after you have fried the first batch to make sure that the oil has come back up to 350˚F before cooking the second batch of breasts.

Once the breasts are done frying, bathe them into the sauce covering both sides and enjoy with steamed rice and roasted broccoli. If you have any extra sauce, it’s great drizzled over the rice and broccoli.

Description

Crispy, crunchy, sweet, salty, and with just a little bit of spice, Double Crunch Honey Garlic Chicken Breasts are pan fried and then smothered in a honey garlic sauce.


Ingredients

  • 2 large boneless skinless chicken breasts, 8 oz each
  • 1 cup flour
  • 2 tsp. salt
  • 2 tsp. ground ginger
  • 1 tsp. pepper
  • 1 tsp. ground nutmeg
  • 1/2 tsp. cayenne pepper
  • 2 eggs
  • 1/4 cup water

Sauce

  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 3/4 cup honey
  • 1/4 cup plus 2 Tbsp. soy sauce
  • 1 tsp. pepper

Peanut, canola or grapeseed oil for frying


Instructions

  1. Preheat oven to 225˚F.
  2. Place a cooling rack inside a rimmed baking sheet. Set aside.
  3. Place the chicken breasts on a work surface. Slice them in half and pound to create 4 cutlets. (See how in the post.)
  4. Heat a medium-sized saute pan over medium heat. Add olive oil and garlic, cooking until the garlic becomes fragrant, about 1 minute.
  5. Add the honey, soy sauce, and pepper and simmer for 10 minutes. Keep warm on low heat.
  6. In a large skillet or sautè pan heat over medium-high heat, heat about 3/4-inch of peanut, canola or rapeseed oil to 350˚F.
  7. While the oil is heating, line up two shallow bowls, cake or pie pans are perfect.
  8. In the first combine the flour, ginger, salt, pepper, and cayenne pepper.
  9. In the second, whisk together the eggs and water.
  10. Start by coating both sides of a chicken breast in the flour mixture, then dip both sides into the egg mixture and then back in the flour mixture. Repeat with the remaining chicken breasts.
  11. To the heated oil, add two chicken breasts, without crowding the pan. Cook for 3 minutes on the first side. Turn the breasts with metal tongs, and continue cooking on the second side for 2 more minutes until golden brown.

Related Posts