Crunchy Honey Garlic Chicken (Printable Version)
Crunchy chicken breasts coated in a sticky honey garlic sauce, great for family dinners or hanging out with friends.
# What You'll Need:
→ Chicken Prep
01 -
4 big boneless skinless chicken breasts
→ Breading Mix
02 -
2 cups plain flour
03 -
4 teaspoons salt
04 -
4 teaspoons black pepper
05 -
3 tablespoons ground ginger
06 -
1 tablespoon freshly grated nutmeg
07 -
2 teaspoons dried thyme
08 -
2 teaspoons ground sage
09 -
1 teaspoon cayenne pepper
10 -
2 tablespoons paprika
→ Egg Bath
11 -
4 large eggs
12 -
8 tablespoons water
→ Frying Stuff
13 -
enough canola oil for frying
→ Sweet Garlic Sauce
14 -
2 tablespoons olive oil
15 -
3 garlic cloves, finely chopped
16 -
1 cup honey
17 -
1/4 cup low salt soy sauce
18 -
1 teaspoon black pepper
# Step-by-Step Guide:
01 -
Lay chicken between plastic sheets and flatten to half an inch using a meat mallet. Or slice chicken breasts horizontally into thin pieces.
02 -
Stir together flour, salt, pepper, ginger, nutmeg, thyme, sage, paprika, and cayenne in a bowl. Keep half of this mix in an airtight bag in the freezer for later.
03 -
Beat eggs and water in a shallow bowl until smooth and even.
04 -
Lightly salt and pepper the chicken. Dip each piece in the flour mix, then in the egg bath, and again in the flour mix, pressing to stick.
05 -
Pour about 1.25 cm of canola oil into a big pan on medium heat. Cook chicken each side for 4 to 5 minutes until brown and fully cooked. Keep an eye so it doesn’t burn.
06 -
Move the fried chicken to a wire rack and let it sit a few minutes so the oil drains off.
07 -
Heat olive oil in a pot over medium heat. Toss in garlic and cook gently till soft, but don’t let it brown.
08 -
Add honey, soy sauce, and pepper. Let it bubble for 5 to 10 minutes, watching for foam. Then take it off the heat and let it cool a bit.
09 -
Just before eating, dip each chicken breast into the honey garlic sauce. Enjoy right away with noodles or rice of your choice.
10 -
Heat oven to 218°C (425°F) and put a baking sheet inside. Lightly oil the hot tray. Put the coated chicken on it with some space. Spray the tops lightly with canola oil.
11 -
Place the tray on the second lowest oven rack. Bake for 15 minutes without opening the door. Flip the pieces and bake for 10 to 15 minutes more until crispy and golden.
12 -
Dip the baked chicken in the sauce and serve immediately.
# Additional Notes:
01 -
For a lighter touch, try using an air fryer or oven instead of frying deep.
02 -
Feel free to tweak the honey and soy to how you like it.
03 -
Store leftovers in the fridge and eat within 3 days.