Description

This Double Crunch Honey Garlic Chicken recipe features crispy fried chicken strips coated in a flavorful honey garlic sauce. The chicken is double-dredged in a seasoned flour mixture and eggs to create an extra crunchy texture, then fried to golden perfection. Tossed in a sweet and savory garlic-infused honey soy glaze, this dish is perfect for a satisfying dinner that combines crispiness with a sticky, delicious sauce.

Ingredients

Scale

Chicken and Coating

4 boneless, skinless chicken breasts, sliced into strips
2 large eggs
4 tablespoons water
2 cups all-purpose flour
4 teaspoons salt
4 teaspoons black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons paprika
2 teaspoons baking powder
Oil for frying (enough for deep skillet frying)

Honey Garlic Sauce

2 tablespoons olive oil
3-4 cloves garlic, minced
1 cup honey
1/4 cup soy sauce
1 teaspoon black pepper

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Instructions

Prepare the Chicken: Slice the boneless skinless chicken breasts into strips to ensure even cooking and allow for easy dipping and frying.
Mix Coating Ingredients: In one dish, whisk together eggs and water to create an egg wash. In another large bowl, combine flour, salt, black pepper, garlic powder, onion powder, paprika, and baking powder to make the seasoned flour coating.
Double Dredge the Chicken: Dip each chicken strip first into the flour mixture, then into the egg wash, and again back into the flour mixture. This double coating process creates an extra crunchy crust once fried.
Heat Oil for Frying: Pour enough oil into a deep skillet and heat it over medium-high heat until hot enough for frying, approximately 350°F (177°C) if using a thermometer.
Fry the Chicken: Fry the coated chicken strips in batches, avoiding overcrowding, for about 4-5 minutes per side or until they turn golden brown and are cooked through. Remove and drain on paper towels to remove excess oil.
Prepare Honey Garlic Sauce: In a separate saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned to prevent bitterness.
Simmer Sauce: Stir in honey, soy sauce, and black pepper into the garlic oil. Let the mixture simmer gently for 5-10 minutes until it thickens slightly, intensifying the flavors.
Toss Chicken in Sauce: Place the fried chicken strips in a large bowl and pour the honey garlic sauce over them. Toss well to ensure each piece is evenly coated with the sticky sauce.
Serve Immediately: Serve the honey garlic chicken hot, optionally garnished with additional black pepper or chopped green onions for extra flavor and presentation.

Notes

Ensure oil temperature is maintained to avoid greasy chicken; use a thermometer if possible.
Double dredging creates extra crunch but can be adjusted for lighter coating if preferred.
The sauce can be adjusted in sweetness or saltiness by altering honey and soy sauce quantities.
Leftover chicken can be refrigerated and reheated but is best freshly fried for maximum crispiness.
For a gluten-free version, substitute all-purpose flour with gluten-free flour and use tamari instead of soy sauce.