Ingredients
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
Instructions
- Slice chicken breasts in half lengthwise for thinner cutlets.
- Season flour with salt, pepper, garlic powder, and paprika in a shallow bowl.
- Whisk eggs and milk in another bowl.
- Dip chicken in flour, then egg mixture, then flour again for double coating. Let rest 5 minutes.
- Heat oil in a deep skillet over medium-high heat and fry chicken in batches 4–5 minutes per side until golden and crispy. Drain on a rack or paper towels.
- For sauce, combine honey, soy sauce, garlic, and apple cider vinegar in a saucepan. Dissolve cornstarch in water and add. Simmer while stirring until thickened.
- Toss chicken in warm sauce or drizzle over top before serving.
Notes
- Add chili flakes or sriracha for heat.
- Use lemon juice for extra tang.
- Swap chicken breasts for thighs for juicier meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Deep Frying / Pan Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
