This recipe delivers a balance of sweet honey and savory garlic with a crunchy exterior. It is a quick meal that focuses on a simple dredging process and a thickened glaze.
List of ingredients
- 2 large boneless skinless chicken breasts – cut in half lengthwise and pounded to an even thickness to make four cutlets.
- 2 large eggs – beaten with 1 tablespoon water for the wash.
- 1 cup flour – used for the primary breading.
- 1 teaspoon cayenne pepper – adds a subtle heat to the crust.
- 1 teaspoon smoked paprika – provides a deep color and smoky flavor; regular paprika works as a substitute.
- ½ teaspoon salt – enhances the overall seasoning.
- ¼ teaspoon pepper – adds basic spice.
- ½ teaspoon garlic powder – reinforces the garlicky profile in the breading.
- ¼ cup vegetable oil – for pan-frying the chicken.
- ½ cup honey – the primary sweetener for the glaze.
- 2 teaspoons minced garlic – provides fresh aromatic flavor.
- 2 tablespoons soy sauce – adds saltiness and umami.
- 1 tablespoon corn starch – mixed with 3 tablespoons cold water to thicken the sauce.
step-by-step instructions
- Prepare the glaze: In a medium sauce pan, bring honey, soy sauce, and garlic to a boil. Stir corn starch into the cold water to create a slurry, then whisk into the boiling honey sauce until thickened. Remove from heat and set aside.
- Bread the chicken: In a wide, shallow dish, combine the flour, cayenne pepper, paprika, salt, pepper, and garlic powder. In a second shallow dish, whisk together the eggs and 1 tablespoon water. Dredge the chicken in the egg wash, then in the flour mixture, tossing to coat all sides.
- Pan-fry the cutlets: Pour oil into a large skillet and bring to temperature over medium heat. Cook chicken in the oil for 4-5 minutes on each side until the outside is crispy and the middle is fully cooked.
- Coat and serve: Toss the cooked chicken in the honey garlic sauce, ensuring all sides are coated thoroughly. Serve the dish immediately while the crust is still crisp.
Optimal Serving Pairings
Steamed White and Brown Rice
Serving this chicken over steamed jasmine or basmati rice absorbs the extra glaze. Brown rice provides a nuttier flavor and more fiber to balance the sweetness of the honey.
Asian Style Noodles
Udon or ramen noodles are excellent bases for this dish. Soba noodles offer a buckwheat alternative that pairs well with the soy-based sauce.
Low-Carb Vegetable Bases
Cauliflower rice is a practical substitute for traditional grains. Zucchini noodles or steamed bok choy provide a fresh, light contrast to the fried chicken.
Warm Flatbreads
Naan or pita bread can be used to scoop up the chicken and sauce. These breads add a soft texture that complements the crispy breading.
Tortilla Wraps
Cut the cooked chicken into strips and place them in a flour tortilla. Add matchstick carrots, cucumbers, and fresh basil for a complete wrap meal.
Spicy Condiment Additions
Sriracha or chili garlic sauce can be served on the side. Adding these allows you to customize the heat level beyond the cayenne pepper in the breading.
Thickener Alternatives for the Glaze
Using Arrowroot Powder
Arrowroot powder can replace cornstarch in a one-to-one ratio. It produces a slightly glossier finish and is often more stable at higher temperatures.
Substituting with Rice Flour
Rice flour can thicken the sauce, though it may result in a slightly thinner consistency. You may need to simmer the sauce longer to achieve the desired viscosity.
Potato or Tapioca Starch
Both potato and tapioca starches create a very thick, sticky glaze. Use slightly less than the called-for amount of cornstarch to avoid an overly gummy texture.
Reduction via Simmering
If you have no starch, simmer the honey, soy, and garlic mixture on low heat. This reduces the water content and naturally thickens the sauce through evaporation.
Advanced Cooking Techniques
Pounding Chicken for Uniformity
Use a meat mallet or a heavy skillet to pound the chicken cutlets to an even thickness. This ensures that the edges do not overcook before the center reaches a safe temperature.
Perfecting the Dredging Station
Keep the egg wash and flour mixture in separate containers to avoid cross-contamination. Shake off excess flour before frying to prevent the oil from becoming cloudy.
Managing Oil Temperature
Heat the vegetable oil until a small piece of bread sizzles immediately upon contact. Maintaining medium heat prevents the exterior from burning while the interior remains raw.
Avoiding Sauce Caramelization
Do not boil the sauce for too long after adding the cornstarch slurry. Excessive heat can cause the honey to burn, creating a bitter taste in the glaze.
Storage and Preservation
Refrigeration Guidelines
Store leftover chicken in an airtight container in the refrigerator for up to three days. Keep the sauce and chicken separate if you plan to store them for more than 24 hours.
Air Fryer Reheating
Place the chicken in an air fryer at 350°F for 3-5 minutes. This is the most effective method for restoring the original crispiness of the breading.
Oven Reheating Method
Place the chicken on a wire rack over a baking sheet at 375°F. Heat for 10 minutes, which allows air to circulate and prevents the bottom from becoming soggy.
Microwave Reheating Caution
Microwaving the chicken will soften the breading and make the coating rubbery. If using a microwave, heat in short intervals and serve immediately.
Make-Ahead Strategies
Pre-Preparing the Glaze
The honey garlic sauce can be made up to a week in advance and stored in a jar. Gently reheat it on the stove before tossing it with the freshly fried chicken.
Preparing Chicken Cutlets
Pound the chicken breasts and store them in the fridge overnight. This saves time during the actual cooking process and allows the meat to relax.
Setting Up the Mise en Place
Measure all spices and flour into the dredging dish before starting the stove. Having all components ready prevents the chicken from sitting too long in the egg wash.
Troubleshooting Common Issues
Sauce is Too Thin
Mix an additional teaspoon of cornstarch with a teaspoon of cold water. Whisk this slurry into the simmering sauce and cook for one minute until it thickens.
Breading is Peeling Off
Ensure the chicken is patted dry before dipping it in the egg wash. Press the flour mixture firmly into the meat to create a strong bond between the protein and the coating.
Chicken is Burnt on the Outside
Lower the heat to medium-low and ensure the oil is not smoking. If the oil is too hot, the flour burns before the chicken can cook through.
Glaze is Too Sweet
Add a small splash of soy sauce or a teaspoon of rice vinegar. The salt and acidity will balance the intensity of the honey.
Frequently Asked Questions
Can I use maple syrup instead of honey?
Yes, maple syrup can be used as a substitute. It will change the flavor profile to be more woody and slightly less thick than honey.
Can I use chicken thighs instead of breasts?
Chicken thighs are a great alternative and are often more moist. Adjust the cooking time as thighs may require an extra minute per side depending on their size.
Is it possible to bake the chicken instead of frying?
You can bake the breaded chicken at 400°F on a parchment-lined tray. However, the result will be less crispy than the pan-fried version.
How do I prevent the garlic from burning?
Use minced garlic and add it to the sauce as it begins to heat. Do not sauté the garlic in the frying oil, as it burns quickly at high temperatures.
Can I use a different type of oil?
Any neutral oil with a high smoke point, such as canola or grapeseed oil, is a suitable replacement for vegetable oil.
What if I don’t have smoked paprika?
Regular paprika is an acceptable substitute. You will lose the smoky depth, but the color and basic pepper flavor will remain.
Print
Crispy Honey Garlic Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
In the mood for sweet, crunchy, moist, garlicky, delicious chicken? Then this crispy honey garlic chicken is the only recipe you’ll ever need to satisfy your chicken cravings.
Ingredients
- 2 large boneless skinless chicken breasts (cut in half lengthwise and pounded to an even thickness to make four cutlets)
- 2 large eggs, beaten + 1 tablespoon water
- 1 cup flour
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ cup vegetable oil
- ½ cup honey
- 2 teaspoons minced garlic
- 2 tablespoons soy sauce
- 1 tablespoon corn starch + 3 tablespoons cold water
Instructions
- Step 1: In a medium sauce pan, bring honey, soy sauce, and garlic to a boil. Stir corn starch into the cold water, then whisk into boiling honey sauce until thickened. Remove from heat and set aside.
- Step 2: In a wide, shallow dish together the flour, cayenne pepper, paprika, salt, pepper, and garlic powder. In a second shallow dish whisk together eggs and 1 tablespoon water. Dredge the chicken in the egg wash, then in the flour mixture, tossing to coat all sides of the chicken.
- Step 3: Pour oil in a large skillet and bring to temperature over medium heat. Cook chicken in the oil, 4-5 minutes on each side, until crispy on the outside and cooked through in the middle.
- Step 4: Toss chicken in the honey garlic sauce, coating all sides very well. Serve immediately.
Notes
Flavor tip: add 3 tablespoons buffalo wing sauce to the honey garlic sauce for a sweet and spicy chicken!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 527 kcal
- Sugar: 35 g
- Sodium: 484 mg
- Fat: 19 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 154 mg