Name: Double Crunch Honey Garlic Chicken Breasts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American-Asian Fusion
Ingredients: 2 large boneless, skinless chicken breasts, halved horizontally; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 eggs; 1/4 cup milk; Oil, for frying; 1/2 cup honey; 4 cloves garlic, minced; 1/4 cup soy sauce; 2 tablespoons water; 1 tablespoon apple cider vinegar or rice vinegar; 1 tablespoon cornstarch + 2 tablespoons water (slurry for thickening, optional); Pinch of red pepper flakes (optional)

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Why You’ll Love This Recipe

I love this recipe because it gives me that satisfying crunch with a sweet, sticky finish. The double dredging method makes the coating extra crisp, while the honey garlic sauce adds a glossy, flavorful glaze that makes the chicken sing. It’s a homemade version of that takeout-style favorite—with even better texture and taste.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:
boneless, skinless chicken breasts
flour
cornstarch
salt
black pepper
garlic powder
paprika
baking powder
eggs
water or milk
oil (for frying)

For the honey garlic sauce:
butter
garlic (minced)
honey
soy sauce
apple cider vinegar
cornstarch + water (optional, for thickening)

directions

I start by slicing the chicken breasts in half lengthwise to make thinner cutlets.
In one bowl, I whisk together flour, cornstarch, baking powder, and seasonings. In another bowl, I beat the eggs with a bit of water or milk.
I dip each piece of chicken into the flour mixture, then into the egg wash, and back into the flour again for that “double crunch” coating.
I heat oil in a large skillet over medium heat and fry the chicken until both sides are golden and crispy, about 4–5 minutes per side depending on thickness. I set them aside on a paper towel-lined plate.
For the sauce, I melt butter in a small saucepan and sauté the garlic for 30 seconds. Then I add the honey, soy sauce, and vinegar, bringing it to a simmer. If I want it thicker, I stir in a slurry of cornstarch and water.
I spoon or pour the sauce over the hot chicken just before serving, or toss the chicken directly in the pan to coat it thoroughly.

Servings and timing

This recipe makes about 4 servings and takes roughly 35–40 minutes total—20 minutes for prep and about 15–20 for cooking. It’s perfect for dinner when I want something hearty, crispy, and packed with flavor.

Variations

Sometimes I add a pinch of crushed red pepper flakes to the sauce for a spicy kick. I’ve also made this with chicken thighs for extra juiciness, or used panko breadcrumbs in the flour mix for even more crunch. For a citrus twist, I add a bit of orange zest or swap the vinegar for orange juice.

storage/reheating

I store leftovers in the fridge for up to 3 days. To keep the coating crisp, I reheat the chicken in the oven or air fryer at 350°F (175°C) until warmed through. Microwaving works in a pinch but softens the crust. I store the sauce separately when possible and reheat it on the stove or microwave before drizzling over the chicken again.

FAQs

Why is it called “double crunch”?

Because the chicken is dipped twice in the flour mixture—before and after the egg wash—creating an extra-thick, ultra-crispy crust that stays crunchy under the sauce.

Can I bake this instead of frying?

Yes, but I don’t get quite the same crunch. I bake the coated chicken at 400°F (200°C) for 20–25 minutes, flipping halfway, then add the sauce afterward.

Is this dish very sweet?

It has a sweet-savory balance. I adjust the honey and soy sauce ratio to taste—more soy if I want it saltier, more honey for a sweeter finish.

Can I use gluten-free flour?

Yes, I’ve used a gluten-free flour blend and cornstarch with good results. Just make sure all ingredients, including the soy sauce, are gluten-free.

What should I serve it with?

I like pairing it with rice, mashed potatoes, or steamed vegetables. It also works great with noodles or even as a sandwich filling.

Conclusion

Double Crunch Honey Garlic Chicken Breasts are all about big texture and bold flavor. That crispy coating and sticky glaze make every bite exciting, and the simple ingredients come together in a way that feels like comfort food at its finest. Once I try this, it becomes one of those go-to dishes I make whenever I want something seriously satisfying.