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Shatteringly crisp double-crusted chicken with a juicy honey garlic glaze that stays perfect for 20+ minutes.
Print Recipe
Course: Main Course
Cuisine: Asian-Fusion
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces chicken breasts, ½” cutlets
  • 500 g all-purpose flour
  • 2 tbsp cornstarch
  • 4 pieces eggs, ice-cold
  • 120 ml water, ice-cold
  • 4 tsp sea salt
  • 3 tbsp ground ginger
  • 1 tbsp grated nutmeg
  • 2 tsp dried thyme
  • 340 g honey
  • 60 ml low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tsp black pepper
  • extra cornstarch for dusting
  • toasted sesame seeds
  • thinly sliced green onions

Equipment

  • Frying pan or deep fryer
  • Wire Rack
  • mixing bowls
  • whisk
  • thermometer

Method
 

  1. Pound chicken to ½” thickness, pat dry, dust with cornstarch, and rest 10 mins.
  2. Whisk flour, cornstarch, and spices. Prepare ice-cold egg wash. Dredge chicken: flour → egg → flour. Chill 5 mins.
  3. Heat oil to 350°F. Fry cutlets 4 mins per side, transfer to wire rack, rest 3 mins.
  4. Simmer honey for 8 mins. Add soy sauce off-heat, garlic oil, and black pepper. Dip chicken, garnish with sesame and green onions.

Nutrition

Calories: 460kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 680mgPotassium: 550mgFiber: 2gSugar: 28gVitamin A: 150IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Use ice-cold egg wash for a non-gluey coating. Chill after double-dredging for best results.

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