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Double Crunch Honey Garlic Chicken Breasts

by

Total Time: 45 minutes
Active Time: 30 minutes
Cooking Intensity: Medium
Serves: 4

A Crispy, Sweet, and Savory Triumph

This Double Crunch Honey Garlic Chicken Breast recipe delivers exactly what it promises: an incredibly crispy, golden-brown exterior that gives way to juicy, tender chicken, all coated in a sticky, perfectly balanced sweet and savory garlic sauce. It’s a restaurant-quality dish that’s surprisingly straightforward to make at home, perfect for a satisfying weeknight dinner that feels like a special occasion. The double-dredge technique is the secret to that unbeatable, crunchy crust that stands up beautifully to the glossy sauce.

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts (about 6 oz each)

  • 1 cup all-purpose flour

  • 2 tsp salt, divided

  • 1 tsp black pepper

  • 2 tsp garlic powder

  • 1 tsp paprika

  • 2 large eggs

  • 2 tbsp milk or water

  • 1 ½ cups panko breadcrumbs

  • Vegetable or canola oil, for pan-frying

For the Honey Garlic Sauce:

  • ⅓ cup honey

  • 4 cloves garlic, minced

  • 3 tbsp soy sauce (low-sodium preferred)

  • 2 tbsp rice vinegar or apple cider vinegar

  • 1 tbsp sriracha or chili paste (adjust to taste)

  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

For Garnish (Optional):

  • Sliced green onions

  • Sesame seeds

  • Fresh chopped parsley

Equipment

  • Three shallow bowls or plates

  • Whisk

  • Large skillet (cast iron or heavy-bottomed preferred)

  • Tongs

  • Wire rack (optional, for draining)

  • Small saucepan

Step-by-Step Instructions

Step 1: Prepare the Chicken

Place the chicken breasts between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet, rolling pin, or the bottom of a heavy pan, pound the chicken to an even ½-inch thickness. This ensures quick and even cooking. Pat the chicken completely dry with paper towels—this is crucial for the coating to stick.

Step 2: Set Up Your Dredging Station

This is the key to the “double crunch.” Arrange three bowls in an assembly line:

  1. Bowl 1 (Dry Mix): Combine the flour, 1 tsp salt, pepper, garlic powder, and paprika. Whisk to combine.

  2. Bowl 2 (Wet Mix): Whisk the eggs with the milk or water until smooth.

  3. Bowl 3 (Crunch Mix): Place the panko breadcrumbs and remaining 1 tsp salt in the third bowl. Mix well.

Step 3: Dredge and Coat

Working with one piece at a time, coat the chicken thoroughly in the flour mixture, shaking off any excess. Next, dip it into the egg wash, allowing the excess to drip off. Finally, press the chicken firmly into the panko breadcrumbs, ensuring an even, generous coating on all sides. Place the breaded chicken on a clean plate or wire rack. Repeat with all pieces.

Step 4: Pan-Fry to Golden Perfection

In your large skillet, heat about ¼ inch of oil over medium-high heat. To test if the oil is ready (around 350°F/175°C), drop a small panko crumb in—it should sizzle gently. Carefully add the chicken breasts, without crowding the pan (work in batches if needed). Cook for 4-5 minutes per side, or until the coating is deep golden brown and crisp. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a wire rack set over a baking sheet (this keeps the bottom crisp) or a paper-towel-lined plate.

Step 5: Create the Glossy Honey Garlic Sauce

While the chicken rests, prepare the sauce. In a small saucepan over medium heat, combine the honey, minced garlic, soy sauce, vinegar, and sriracha. Whisk together and bring to a simmer. Let it bubble gently for 1-2 minutes to cook the garlic and meld the flavors. Give the cornstarch slurry a final stir and whisk it into the simmering sauce. Continue to cook, whisking constantly, for about 1 minute until the sauce thickens to a glossy, syrup-like consistency that will coat the back of a spoon. Remove from heat.

Step 6: Glaze and Serve

You have two serving options: For maximum crunch, drizzle the warm sauce over the plated chicken breasts. For a fully coated experience, carefully dip each piece of chicken into the saucepan, turning to glaze all sides, then return to the wire rack for a minute to set. Garnish immediately with sliced green onions and sesame seeds.

Chef’s Notes & Success Tips

  • Pounding is Paramount: Don’t skip pounding the chicken. It tenderizes the meat and ensures it cooks quickly and evenly without drying out.

  • Dry to Wet to Dry: Keep one hand for dry ingredients and one for wet to avoid ending up with “club hands” coated in breading.

  • Oil Temperature is Key: If the oil isn’t hot enough, the chicken will absorb it and become greasy. If it’s too hot, the coating will burn before the chicken cooks through.

  • Sauce Flexibility: For a more complex flavor, add 1 tbsp of grated fresh ginger to the sauce. If you prefer it less sweet, reduce the honey by a tablespoon and add an extra tablespoon of soy sauce.

  • Make it a Meal: This chicken pairs wonderfully with steamed jasmine rice to soak up the extra sauce, and a simple side of steamed broccoli or a crisp green salad.

Nutrition Information (Per Serving, 1 chicken breast with sauce)

  • Calories: ~520 kcal

  • Total Fat: 18g

  • Saturated Fat: 3g

  • Cholesterol: 165mg

  • Sodium: ~1450mg

  • Total Carbohydrates: 52g

  • Dietary Fiber: 1g

  • Sugars: 24g

  • Protein: 40g

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