Double Crunch Honey Garlic Chicken Recipe

Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet and lightly grease the rack with cooking spray.

In a shallow dish, mix together the flour, salt, pepper, paprika, garlic powder, and onion powder.

In another shallow dish, whisk together the eggs and water.

Place the Panko breadcrumbs in a third shallow dish.

Dredge each chicken breast in the seasoned flour mixture, shaking off any excess.

Dip the chicken into the egg mixture, allowing any excess to drip off.

Coat the chicken evenly with the Panko breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts in batches until golden brown and cooked through, about 4-5 minutes per side. Transfer the fried chicken to the prepared wire rack on the baking sheet.

Once all the chicken breasts are fried, bake them in the preheated oven for an additional 10-15 minutes, or until they are crispy and reach an internal temperature of 165°F (75°C).

While the chicken is baking, prepare the honey garlic sauce. In a small saucepan, combine the honey, minced garlic, soy sauce, ketchup, and sesame oil. Bring the mixture to a simmer over medium heat.

Optional: If you prefer a thicker sauce, stir in the cornstarch mixture and cook until the sauce has thickened slightly.

Remove the chicken from the oven and brush each piece generously with the honey garlic sauce.

Serve the Double Crunch Honey Garlic Chicken hot, garnished with chopped green onions or sesame seeds if desired.