Double Crunch Honey Garlic Chicken

I love this double crunch honey garlic chicken because it delivers everything I crave in one dish: ultra-crispy coating, juicy chicken inside, and a sticky sweet garlic sauce that clings to every bite. I make this when I want something better than takeout, and it always disappears fast from the table.

Why You’ll Love This Recipe

I like this recipe because it gives me restaurant-style crunch at home without complicated steps. I get a thick, shatteringly crisp coating thanks to the double dredge, and the honey garlic sauce balances sweet, savory, and just a little tang. I also enjoy how versatile it is, since I can serve it with rice, noodles, or even stuff it into sandwiches.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Chicken:

• 4 boneless skinless chicken breasts
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 large eggs
• 1 cup milk
• Vegetable oil for frying

Honey Garlic Sauce:

• 1/3 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 tablespoon cornstarch
• 1/4 cup water

Directions

I start by slicing the chicken breasts in half lengthwise to create thinner cutlets. I season the flour with salt, pepper, garlic powder, and paprika in a shallow bowl. In another bowl, I whisk together the eggs and milk.

I dip each piece of chicken into the flour, then into the egg mixture, and back into the flour again to get that double crunch coating. I let the coated chicken rest for about 5 minutes so the breading sticks better.

I heat oil in a deep skillet over medium-high heat and fry the chicken in batches until golden brown and crispy, about 4 to 5 minutes per side. I transfer the cooked chicken to a rack or paper towels to drain.

For the sauce, I combine honey, soy sauce, garlic, and apple cider vinegar in a small saucepan. I dissolve the cornstarch in water, add it to the pan, and simmer while stirring until the sauce thickens.

I toss the crispy chicken in the warm honey garlic sauce or drizzle it on top just before serving to keep the crunch intact.

Servings And Timing

I usually get about 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes add a pinch of chili flakes or sriracha to the sauce when I want heat. If I’m in the mood for extra tang, I squeeze in a little fresh lemon juice. I also like swapping chicken breasts for boneless chicken thighs for a juicier result.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven or air fryer at 375°F for a few minutes to bring back the crunch. I avoid the microwave because it softens the coating.

FAQs

Can I bake this instead of frying?

I can bake it at 425°F for about 20–25 minutes, flipping halfway, but I know the coating won’t be quite as crunchy as frying.

How do I keep the chicken extra crispy?

I make sure the oil is hot before frying and avoid overcrowding the pan, which helps the coating stay crisp.

Can I make the sauce ahead of time?

I sometimes prepare the sauce a day in advance and reheat it gently on the stove before using.

What can I serve with this chicken?

I like serving it with steamed rice, fried rice, noodles, or a simple cucumber salad.

Can I freeze this recipe?

I freeze the fried chicken without sauce for up to 2 months, then reheat in the oven and add fresh sauce before serving.

Conclusion

I keep coming back to this double crunch honey garlic chicken because it delivers bold flavor, incredible texture, and pure comfort in every bite. It’s one of those recipes I trust when I want to impress and still enjoy every minute of cooking and eating it.

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