Here’s a Double Crunch Honey Garlic Chicken recipe—extra crispy on the outside, juicy inside, and coated in a sticky-sweet garlic sauce. This is a restaurant-style favorite made at home.
Double Crunch Honey Garlic Chicken
Ingredients
Chicken
- 1½ lbs chicken breast or thighs, cut into bite-size pieces
- Oil for frying
Marinade
- 1 cup buttermilk
- 1 tsp salt
- ½ tsp black pepper
Double Crunch Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch (key to crunch)
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Honey Garlic Sauce
- ⅓ cup honey
- ¼ cup soy sauce
- 4 cloves garlic, minced
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp sesame oil (optional)
- 1 tbsp cornstarch + 2 tbsp water
Instructions
1. Marinate the chicken
- Combine chicken and buttermilk with salt and pepper.
- Marinate 30 minutes–4 hours.
2. Coat (Double Crunch)
- Mix all coating ingredients in a bowl.
- Remove chicken from marinade (don’t shake off all the liquid).
- Dredge chicken in flour mixture, pressing firmly.
- For extra crunch: dip back into buttermilk, then dredge again.
3. Fry
- Heat oil to 350°F (175°C).
- Fry chicken in batches 4–5 minutes, until deep golden and cooked through.
- Drain on a wire rack.
4. Make the honey garlic sauce
- In a saucepan, combine honey, soy sauce, garlic, vinegar, and sesame oil.
- Bring to a simmer.
- Stir in cornstarch slurry; cook until thick and glossy (1–2 minutes).
5. Toss & serve
- Toss fried chicken in warm sauce just before serving or drizzle sauce over top to keep maximum crunch.
Tips for Maximum Crunch
- Cornstarch + baking powder = crisp, airy coating
- Let coated chicken rest 5 minutes before frying
- Toss in sauce right before serving
Serving Ideas
- Over rice or noodles
- With steamed broccoli or green beans
- Sprinkle with sesame seeds or green onions
If you want, I can also give you:
- A baked or air-fryer version
- A spicy honey garlic version
- A gluten-free coating option
Just tell me!
