Double Crunch Honey Chicken
Crispy chicken pieces coated in a sweet honey glaze, offering a crunchy exterior and juicy interior perfect for a flavorful main dish.
Equipment
- 1 deep skillet for shallow frying
- 1 shallow bowls for dredging and breading
- 1 small bowl for honey glaze
- 1 paper towels for draining fried chicken
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
Instructions
- Season chicken pieces with salt and black pepper.
- Combine flour and cornstarch in a shallow bowl and dredge chicken pieces, shaking off excess.
- Dip floured chicken pieces into beaten eggs, then coat thoroughly with panko breadcrumbs.
- Heat vegetable oil in a deep skillet over medium-high heat for shallow frying.
- Fry chicken in batches until golden and crispy, about 3 to 5 minutes per side, then drain on paper towels.
- Mix honey, soy sauce, and rice vinegar or lemon juice in a small bowl to make the glaze.
- Toss the fried chicken in the honey glaze until evenly coated.
- Serve warm, garnished with sesame seeds and sliced green onions if desired.
Notes
- Double-dip chicken in egg and panko for extra crispiness.
- Add chili flakes or sriracha to honey glaze for a spicy kick.
- Serve with steamed rice and vegetables for a complete meal.
- Keep cooked chicken warm in a low oven when preparing the glaze.