Name: Double Crunch Honey Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 to 1¼ lb chicken breast or thighs (cut into bite-sized pieces); Salt and freshly ground black pepper (to taste); 2 large eggs (beaten); 1 cup all-purpose flour; ½ cup cornstarch; 1 cup panko breadcrumbs; Vegetable oil (for frying); ½ cup honey; 2 to 3 tbsp soy sauce; 1 to 2 tsp rice vinegar or lemon juice; Optional: sesame seeds and sliced green onions for garnish

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Experience the perfect union of crispy and juicy with our Double Crunch Honey Chicken. Each bite reveals a golden, crunchy coating that gives way to tender, flavorful chicken inside, all beautifully glazed with a luscious honey sauce that’s both sweet and savory. This dish is designed to satisfy your cravings for texture and taste, making it a family favorite or a dinner party star.

Whether you’re enjoying a casual dinner or whipping up something special for guests, this recipe is straightforward yet impressive. The double coating technique ensures an irresistible crunch, and the honey glaze adds a delightful burst of flavor that complements the savory chicken perfectly.

Why You’ll Love This Recipe

Double breading creates an exceptionally crunchy exterior that locks in juicy chicken.
Sweet and savory honey glaze offers a balanced, irresistible flavor.
Simple, versatile ingredients make this recipe easy and accessible for any home cook.
Quick frying delivers a fast meal without sacrificing texture or taste.

Ingredients

Chicken breast or thighs (500–600 g / 1–1¼ lb): Bite-sized pieces provide a tender, juicy base perfect for frying and glazing.
Salt & freshly ground black pepper: Essential for seasoning, enhances natural chicken flavor.
Eggs (2, beaten): Acts as a binding agent for the coating, ensuring the crust sticks well.
All-purpose flour (1 cup): Provides the initial layer of coating for crispiness and structure.
Panko breadcrumbs (1 cup): Japanese-style breadcrumbs that create a light, extra-crunchy texture.
Cornstarch (½ cup): Adds additional dryness and crispness to the outer crust.
Vegetable oil (for frying): Neutral oil ideal for frying the chicken to golden perfection.
Honey (½ cup): Creates the sweet and sticky glaze that coats the chicken beautifully.
Soy sauce (2–3 tablespoons): Provides a savory, umami balance to the honey’s sweetness.
Rice vinegar or lemon juice (1–2 teaspoons): Adds acidity to brighten and balance the glaze’s flavors.
Sesame seeds (optional): Garnish that adds a nutty crunch and visual appeal.
Sliced green onions (optional): Fresh garnish for color and a mild onion flavor.

Instructions

Prep the Chicken: Begin by cutting the chicken into evenly sized bite-sized pieces and seasoning them with salt and freshly ground black pepper. This step is crucial to enhance the inherent flavors and ensure seasoning penetrates evenly.
Dredge in Flour Mixture: Combine the all-purpose flour and cornstarch in a shallow bowl. Coat each chicken piece thoroughly in the mixture, tapping off any excess. Cornstarch helps create a crispier texture by absorbing moisture and forming a sturdy base for the coating.
Egg Wash and Panko Coating: Dip the floured chicken pieces into the beaten eggs, allowing the egg to adhere completely. Then, press each piece into the panko breadcrumbs to form a thick, crunchy crust. This double layer is key to achieving the signature double crunch texture.
Fry the Chicken: Heat vegetable oil in a deep skillet or pot to medium-high heat, enough to shallow fry the chicken. Fry the pieces in batches to avoid overcrowding, cooking each side for 3–5 minutes until golden brown and crispy. Use a paper-towel-lined plate to absorb excess oil once cooked.
Make the Honey Glaze: In a small bowl, whisk together honey, soy sauce, and your choice of rice vinegar or lemon juice. This mixture balances sweetness with umami and acidity, giving the dish its irresistible flavor.
Coat the Chicken with Glaze: Toss the freshly fried chicken pieces in the honey glaze until each piece is evenly coated. The warm chicken helps the glaze cling perfectly, creating a shiny, delicious coating.
Serve and Garnish: Transfer the glazed chicken to a serving platter. Sprinkle with optional sesame seeds and sliced green onions to add a nutty crunch and fresh, vibrant color. Serve immediately while warm for the best experience.

You Must Know

For an extra crunch, dip the chicken twice in egg and panko before frying.
Add chili flakes or sriracha to the honey glaze for a sweet and spicy variation.
This dish pairs wonderfully with steamed rice and stir-fried vegetables to balance flavors.
Keep fried chicken warm in a low oven while preparing the glaze for convenience.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 180°C (350°F) to restore crispiness without sogginess.

Serving Suggestions

Serve this Double Crunch Honey Chicken with steamed jasmine rice and a medley of stir-fried vegetables like bell peppers and snap peas. A light cucumber salad or Asian slaw also complements the dish’s rich flavors beautifully.

Professional Tips

Use chicken thighs if you prefer juicier meat; breasts work well for a leaner option.
Maintain oil temperature at medium-high to avoid greasy chicken and ensure even cooking.
Soy sauce variants such as low-sodium or tamari can adjust saltiness according to preference.
For an even crispier exterior, let the breaded chicken rest for 10 minutes before frying.

FAQs

Can I use chicken thighs instead of breasts?: Yes, chicken thighs are ideal for this recipe as they stay more tender and juicy after frying, though breasts also work well.
How can I make this dish spicy?: Add chili flakes or a dash of sriracha to the honey glaze for a sweet and spicy flavor boost.
Is it necessary to double coat with egg and panko?: Double coating is optional but recommended for maximum crunch and a thicker crust that holds up well to the honey glaze.
Can I bake the chicken instead of frying?: Baking is possible but may not achieve the same level of crispiness as frying. Use a high oven temperature and flip halfway for best results.
How long can leftovers be stored?: Leftover chicken can be refrigerated in an airtight container for up to 2 days. Reheat in the oven to maintain crispiness.
What can I serve with this chicken?: It pairs nicely with steamed rice, stir-fried vegetables, or a fresh Asian-style salad for a complete meal.
Can I prepare the sauce ahead of time?: Yes, you can prepare the honey glaze ahead and warm it gently before tossing with the fried chicken.