Double Crunch Honey Garlic Chicken Breasts

Yield

4 servings

Prep Time

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

Ingredients

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1½ cups panko breadcrumbs
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Vegetable oil, for frying

Honey Garlic Sauce

• ¼ cup honey
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon cornstarch + 1 tablespoon water (slurry)
• Pinch of red pepper flakes (optional)

Instructions

1. Prep the chicken: Pat breasts dry and slice each horizontally to make two thinner cutlets (optional for faster cooking). Season both sides with salt and pepper.
2. Set up breading stations:
   • Station 1: Flour, seasoned with a pinch of salt & pepper.
   • Station 2: Whisk eggs with milk in a shallow bowl.
   • Station 3: Combine panko, garlic powder, and onion powder in a third bowl.
3. Bread the chicken:
   1. Dredge each breast in flour, shaking off excess.
   2. Dip into egg mixture, letting excess drip off.
   3. Press into panko mixture, coating evenly. For extra crunch, repeat the egg dip and panko press once more.
4. Fry the chicken:
   • Heat ⅛–¼ inch vegetable oil in a large skillet over medium heat.
   • When oil shimmers, add breasts (do not crowd). Fry 4–5 minutes per side until golden brown and cooked through (internal temp 165°F).
   • Transfer to a paper-towel-lined plate to drain.
5. Make the sauce:
   • Wipe out skillet, reduce heat to low. Add honey, soy sauce, minced garlic, vinegar, and red pepper flakes if using. Stir and simmer 1–2 minutes.
   • Whisk cornstarch slurry and pour into sauce, stirring until thickened, about 30 seconds.
6. Coat the chicken:
   • Return fried breasts to the skillet, spooning sauce over each piece until evenly glazed.
   • Cook 1 minute more to meld flavors.
7. Serve:
   • Transfer to a platter, sprinkle with chopped green onions or sesame seeds if desired.
   • Enjoy with steamed rice, salad, or veggies.

Tips & Variations

• Oven-Bake Option: After breading, place on a wire rack over a baking sheet. Spray with cooking oil and bake at 425°F for 15–18 minutes, flipping halfway.
• Spice It Up: Add cayenne or sriracha to the sauce for heat.
• Make Ahead: Prep and bread chicken, then refrigerate up to 1 hour before frying for a time-saving dinner.