Description
Crispy Honey Garlic Chicken features tender chicken cutlets coated in a flavorful blend of spices and flour, pan-fried to a golden crisp, then coated in a luscious honey garlic sauce. Ready in just 30 minutes, this comforting dish combines sweet, savory, and spicy elements perfect for an easy weeknight dinner.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts, cut in half lengthwise and pounded to an even thickness (4 cutlets total)
Breading
- 1 cup flour
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 2 large eggs, beaten
- 1 tablespoon water
Cooking
- ¼ cup vegetable oil
Honey Garlic Sauce
- ½ cup honey
- 2 teaspoons minced garlic
- 2 tablespoons soy sauce
- 1 tablespoon corn starch
- 3 tablespoons cold water
Instructions
- Make the honey garlic sauce: In a medium saucepan, combine honey, soy sauce, and minced garlic. Bring the mixture to a boil. In a small bowl, whisk together corn starch and cold water until smooth. Slowly whisk this slurry into the boiling sauce until it thickens. Remove from heat and set aside.
- Prepare the breading: In a wide, shallow dish, mix together flour, cayenne pepper, smoked paprika, salt, pepper, and garlic powder. In a second shallow dish, whisk together the eggs and 1 tablespoon water.
- Coat the chicken: Dip each chicken cutlet first in the egg wash, then dredge thoroughly in the seasoned flour mixture, ensuring all sides are well coated.
- Fry the chicken: Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, cook the chicken cutlets for 4-5 minutes on each side until the coating is crispy and the chicken is cooked through (no longer pink inside).
- Coat with honey garlic sauce: Toss the cooked chicken in the warm honey garlic sauce until completely coated. Serve immediately while hot and crispy.
Notes
- Ensure chicken is pounded to even thickness for uniform cooking.
- Be careful not to burn the garlic in the sauce; use minced garlic and stir continuously.
- The sauce thickens quickly once corn starch slurry is added; remove from heat promptly.
- Use vegetable oil or any neutral oil with a high smoke point for frying.
- For extra crispiness, double dredge the chicken by repeating the egg wash and flour coating before frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
