Double Crunch Honey Chicken

Crispy boneless chicken breasts coated in seasoned flour, fried (or baked) to golden perfection and finished with a sweet honey-garlic sauce for a satisfying crunch and flavour combo.

Why You’ll Love This Recipe

• The double coating ensures a super crunchy exterior while keeping the chicken juicy inside.
• A balance of savoury seasoning and sweet honey-garlic sauce makes it appealing for both kids and adults.
• Versatile: you can fry it for maximum crunch or bake it for a lighter version.
• Great for a weeknight dinner yet impressive enough for guests.
• Leftovers reheat well (with a little care) and the coating holds up nicely.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless skinless chicken breasts
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 4 eggs, beaten
• 8 tablespoons water
• Canola or vegetable oil for frying (or light oil spray for baking)
• For the honey-garlic sauce:
  • 1 cup honey
  • ¼ cup soy sauce
  • 3-4 cloves garlic, minced
  • 1 teaspoon black pepper

Directions

1. If desired, flatten the chicken breasts to about ½ inch thickness for even cooking.
2. In a shallow dish, whisk together the flour, salt, black pepper, ground ginger and nutmeg.
3. In another bowl, beat the eggs with the water to make an egg‐wash.
4. Season the chicken breasts lightly with salt and pepper.
5. Dredge each breast in the seasoned flour mixture, then dip into the egg-wash, then again coat with the flour mixture, pressing to adhere well.
6. Frying method: Heat ~½-inch of oil in a skillet over medium heat. Fry each chicken breast about 4–5 minutes per side until golden brown and fully cooked. Drain on a wire rack for a few minutes.
   Baking method (lighter version): Preheat oven to 425 °F (220 °C). Place an oiled baking sheet in the oven while it preheats. Arrange the coated chicken on the hot sheet (don’t crowd them), lightly spray the tops with oil. Bake ~15 minutes, flip, then bake another 10-15 minutes until crisp and cooked through.
7. Meanwhile, make the honey-garlic sauce: In a small saucepan over medium heat, add the olive oil (if used), then garlic and cook until fragrant (don’t brown). Add honey, soy sauce and black pepper. Simmer for 5–10 minutes until slightly thickened, then remove from heat.
8. Once the chicken is cooked, toss it in the honey-garlic sauce until evenly coated (or serve sauce on the side if preferred).
9. Serve immediately, optionally with rice or noodles and vegetables.

Servings and timing

Serves: 4 people
Prep time: ~15 minutes
Cook time: ~15–20 minutes (frying) or ~25–30 minutes (baking)
Total time: ~30–35 minutes

Variations

• Use chicken thighs instead of breasts for richer flavour and more juiciness.
• Add a pinch of cayenne pepper or chili flakes to the flour seasoning for a spicy kick.
• For a gluten-free version, substitute all-purpose flour with rice flour or a gluten-free flour blend.
• Swap honey for maple syrup or add a splash of citrus (orange or lemon) to the sauce for a tangy twist.
• After coating and frying/baking, top with sesame seeds and chopped green onions for garnish.
• Serve the sauce separately so the coating stays extra crunchy and diners can add sauce to taste.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 2 days.
• To reheat and retain crispiness: pre-heat oven to 350 °F (175 °C). Place chicken on a rack on a baking tray and warm for ~10 minutes until heated through. If sauce was already applied, the coating may soften slightly – you can refresh crispiness by briefly broiling the top for 1-2 minutes.
• Avoid microwaving coated chicken with sauce, as it will make the crust soggy.

FAQs

What if my chicken breasts are very thick?

If your chicken breasts are thick, you can slice them horizontally into thinner cutlets or flatten them with a meat mallet to ~½ inch thickness. This helps them cook evenly and the coating crisps properly.

Can I bake this instead of frying?

Yes — you can bake at ~425 °F (220 °C) on a pre-heated oiled baking sheet, spraying the tops lightly with oil and flipping halfway through. It will be a bit lighter and still delicious, though frying gives the ultimate crunch.

How can I make this dish less sweet?

To reduce sweetness, you can decrease the honey in the sauce by ~¼ cup and/or add 1–2 tablespoons of cider vinegar or lemon juice to balance the sweetness with a gentle tang.

Can I prepare the chicken ahead of time?

You can coat and fry (or bake) the chicken ahead of time, cool completely, and store in the fridge. When ready to serve, reheat in the oven until hot and crisp, then apply the honey-garlic sauce just before serving.

Is it possible to use chicken thighs?

Absolutely. Boneless skinless chicken thighs work well and tend to be juicier. You may need to adjust the cooking time slightly if they are thicker than the chicken breasts.

Can I make a larger batch for guests or party?

Yes — you can double or triple all the ingredients and fry in batches, ensuring you don’t overcrowd the pan so each piece stays crisp. Keep cooked pieces warm in a low-temp oven (≈ 200 °F/95 °C) on a rack until ready to serve.

How do I keep the coating from getting soggy after adding the sauce?

To maintain crispiness: drain the fried/baked chicken on a rack (not paper towels) so air circulates. Then toss the chicken quickly in the warmed sauce just before serving. Serving immediately helps prevent the sauce from soaking in and softening the crust.

What sides go well with this chicken?

It pairs nicely with steamed rice, fried rice, plain noodles, or a crunchy vegetable stir-fry. A simple green salad or steamed broccoli works too to balance the richness of the coating and sauce.

Can I freeze the cooked chicken with sauce?

Freezing with sauce is not recommended if you want to preserve crispiness — the sauce will make the coating soggy upon thawing. Instead, freeze the plain cooked chicken (without sauce) and apply the sauce fresh after reheating.

What if I want to reduce oil or fat in the recipe?

You can opt for the baking method instead of frying. Use a light spray of oil and ensure the baking sheet is pre-heated to help create crispness. Alternatively, you might try an air-fryer if you have one, though results may vary.

Conclusion

This Double Crunch Honey Chicken recipe delivers on texture and flavour — a crispy, well-seasoned coating with a sweet but savoury sauce that elevates the ordinary chicken breast into something special. Whether for a cosy dinner with family or a relaxed gathering with friends, its simplicity and crowd-pleasing nature make it a go-to dish. With a few smart variations and reheating tips, you’ll be able to serve it fresh, crisp and delicious — time and time again.

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