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High Protein Double Crunch Honey Chicken

Extra-crispy chicken with double-dredged coating finished with sweet honey-soy glaze for restaurant-quality results at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts or thighs
  • 1 cup all-purpose flour
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ginger powder
  • 2 eggs beaten
  • 2 tbsp water
  • Vegetable oil for frying
  • 1/2 cup honey for sauce
  • 1/4 cup soy sauce for sauce
  • 2 cloves garlic minced, for sauce
  • 1/2 tsp fresh ginger minced, for sauce

Equipment

  • Large heavy skillet
  • Two shallow dishes for dredging
  • small saucepan
  • Meat Thermometer
  • paper towels
  • Meat mallet

Method
 

  1. Pound chicken breasts to even 3/4-inch thickness. Cut into serving-sized pieces.
  2. In one shallow dish, mix flour, garlic powder, salt, black pepper, and ginger powder. In second dish, whisk eggs with water until combined.
  3. Dip each chicken piece in flour mixture, then egg mixture, then back into flour mixture for double coating. Press firmly to adhere. Let rest 5 minutes.
  4. Heat 1/2 inch vegetable oil in large skillet over medium-high heat to 350°F.
  5. Fry chicken pieces without crowding for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
  6. While chicken drains, combine honey, soy sauce, minced garlic, and minced ginger in small saucepan. Simmer over medium heat for 2-3 minutes until sauce thickens slightly.
  7. Drizzle warm honey sauce lightly over crispy chicken pieces right before serving. Serve immediately.

Notes

Storage: Best served immediately for maximum crispiness. Store leftover chicken and sauce separately in airtight containers for up to 2 days. Variations: Add 1/4 cup cornstarch to flour for extra crispy coating. Make spicy version by adding sriracha to honey sauce. Use chicken tenders for faster cooking (3 minutes per side). Bake at 425°F for 20-25 minutes for lighter version. Add sesame seeds for garnish and extra crunch. Gluten-Free: Use cornstarch or gluten-free flour blend for dredging. Use tamari instead of soy sauce. Reheating: Reheat in 375°F oven on wire rack for 10-12 minutes to restore crispiness, or use air fryer at 375°F for 5-7 minutes. Microwave makes coating soggy. Pro Tips: Maintain oil at 350°F throughout frying. Pat chicken completely dry before breading. Don't move chicken while frying—let crust develop undisturbed. Drizzle sauce lightly or serve on side to maintain crunch.