Double Crunch Honey Garlic Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 large boneless skinless chicken breasts
→ Breading Mixture
02 -
2 cups flour
03 -
4 tsp salt
04 -
4 tsp black pepper
05 -
3 tbsp ground ginger
06 -
1 tbsp freshly ground nutmeg
07 -
2 tsp ground thyme
08 -
2 tsp ground sage
09 -
1 tsp cayenne pepper
10 -
2 tbsp paprika
→ Egg Wash
11 -
4 eggs
12 -
8 tbsp water
→ Honey Garlic Sauce
13 -
2 tbsp olive oil
14 -
3-4 cloves minced garlic
15 -
1 cup honey
16 -
1/4 cup low sodium soy sauce
17 -
1 tsp ground black pepper
→ For Frying
18 -
Canola oil for frying
# Instructions:
01 -
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, slice the breasts horizontally by placing them flat on a cutting board and using a very sharp knife to create two thin pieces.
02 -
Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika and cayenne pepper. Note that this mixture is sufficient for two batches - consider storing half in a freezer bag for future use.
03 -
Whisk together the eggs and water in a bowl until fully combined.
04 -
Season chicken breasts with salt and pepper. Dredge each piece in the flour mixture, then dip into the egg wash, and finally coat again in the flour mixture, pressing firmly to ensure good adhesion.
05 -
Heat a skillet with approximately 1/2 inch of canola oil to just below medium heat (around 4.5 out of 10 heat setting). Fry chicken gently for 4-5 minutes per side until golden brown and crispy. Drain on a wire rack before dipping in sauce.
06 -
In a medium saucepan, heat olive oil over medium heat and add minced garlic. Cook until softened but not browned. Add honey, soy sauce, and black pepper. Simmer for 5-10 minutes, watching carefully as it can foam up. Remove from heat and cool slightly before using.
07 -
Dip cooked chicken pieces into the honey garlic sauce, ensuring even coverage. Serve immediately with rice or noodles.
08 -
Preheat oven to 425°F (220°C) with a baking sheet inside. Follow the same breading procedure for the chicken pieces, arranging them on a lightly floured cutting board as you work.
09 -
Remove hot baking sheet from oven and lightly coat with canola oil. Quickly arrange chicken pieces with at least 2.5cm (1 inch) space between them to ensure crispiness. Lightly spray tops with oil.
10 -
Bake at 425°F (220°C) for 15 minutes on the second-lowest rack without opening the oven door. Flip chicken pieces and bake for another 10-15 minutes until crispy and golden. Dip in sauce and serve immediately.
# Notes:
01 -
The flour and spice mixture can be divided, with half stored in the freezer for future use.
02 -
When making the honey garlic sauce, watch carefully as it simmers because it can foam up over the pot very easily.
03 -
For the oven-baked version, preheating the pan prevents sticking and ensures a crispy exterior.
04 -
A spray bottle filled with canola oil is recommended for the oven-baked version to help achieve a crispy texture.