🍯🧄 Double Crunch Honey Garlic Chicken
This is a crispy fried chicken dish coated in a sticky sweet-salty honey garlic glaze—popular for its extra crunchy exterior and glossy sauce.
🧾 Ingredients
For the chicken:
- 500g chicken breast or thighs (cut into bite-sized pieces)
- 1 cup all-purpose flour
- ½ cup cornstarch (cornflour)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional)
- 1 egg
- ½ cup cold water or milk
- Oil for deep frying
For the honey garlic sauce:
- 4–5 garlic cloves (finely minced)
- ⅓ cup honey
- ¼ cup soy sauce
- 2 tbsp sugar (optional for extra glaze)
- 1 tbsp vinegar or lemon juice
- 1 tsp cornstarch mixed with 2 tbsp water (slurry, for thickening)
- 1 tbsp butter (optional, for richness)
🍳 Method
1. Prepare chicken coating
- Mix flour, cornstarch, salt, pepper, and paprika in a bowl.
- In another bowl, whisk egg with water/milk.
- Dip chicken pieces in wet mix, then dry flour mix.
- For “double crunch,” dip again in wet mix and coat again in flour.
2. Fry until crispy
- Heat oil on medium-high.
- Fry chicken in batches until golden and fully cooked.
- Let it rest on a rack or paper towel.
3. Make honey garlic sauce
- In a pan, melt butter and sauté garlic until fragrant.
- Add soy sauce, honey, vinegar, and sugar.
- Simmer 2–3 minutes.
- Add cornstarch slurry and cook until thick and glossy.
4. Combine
- Toss crispy chicken in the sauce until fully coated.
- Serve immediately while crunchy.
⭐ Tips for extra crunch
- Cornstarch is key for that “double crunch” texture
- Don’t overcrowd the frying pan
- Serve immediately after coating to keep crispiness
- Add chili flakes if you want a spicy version
If you want, I can also give you an oven/air-fryer version, a Korean-style honey garlic twist, or a restaurant copycat version.
