Crispy Sticky Honey Garlic Chicken
Crispy, Sticky Honey Garlic Chicken! Thinly sliced chicken breasts crunchy coated and pan-fried, and then doused in a homemade honey garlic sauce that’s a little sweet, tangy, and spicy! So yummy you’ll want to make it all the time!
Servings: 4 servings
Ingredients
- 4 large chicken cutlets about 1 ¼ pound of chicken
- ¼ cup EACH: all-purpose flour AND cornstarch plus more
- ½ teaspoon EACH: garlic powder AND smoked paprika
- 1 ¼ teaspoon salt + ¼ teaspoon pepper
- 1 egg + 1 tablespoon water whisked together
- 2 tablespoons EACH: cold butter AND low sodium soy sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons fish sauce
- 6-8 cloves garlic minced
- ⅛ - ¼ teaspoon cayenne pepper omit if you don’t want any heat!
- ½ cup honey or more to taste
- Oil for frying
Instructions
- CHICKEN: Place the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper in a shallow dish and whisk to combine. Add the egg and the water to another shallow bowl and whisk to combine. Coat each of the chicken cutlets in the beaten egg mixture, then coat in the flour mixture on both sides and shake off any excess.
- SEAR: Heat enough oil to coat the bottom of a large nonstick skillet, about 1/2 inch up the skillet works best. Place the chicken breast in the skillet and cook for 4-6 minutes total or until the chicken is completely cooked through. Depending on the size of your skillet, you may need to do this in two batches. Remove the chicken to a serving dish when done.
- SAUCE: Add the soy sauce, fish sauce, apple cider vinegar, minced garlic, honey, and cayenne to a small saucepan over medium heat. Allow the sauce to reach a boil. Then, lower the heat so that it just simmers, and let it hang out for roughly 3-4 minutes and reduce. Lower the heat to medium-low and add 1 tablespoon of butter at a time, and stir using a spoon or rubber spatula. Allow it to melt slowly. You can also do this by grabbing the handle and swirling the pan carefully. Repeat with the remaining tablespoon of butter. Drizzle the prepared sauce over the chicken. Top with sesame seeds or chopped parsley/scallions and serve immediately. You can also serve the sauce and chicken separately so everyone can drizzle the sauce over their own chicken! We like this with cooked rice and broccolini/asparagus/brussels sprouts on the side to soak up that sauce!
Notes
- How to turn chicken breasts into cutlets: Lay the chicken flat out on a cutting board. Hold your knife parallel to the cutting board and carefully slice the chicken breasts in half so one breast is now two individual cutlets. Place the chicken filet between two sheets of plastic wrap and pound out with a meat mallet (the smooth side) to 1/4-inch in thickness. You can also check the grocery store for premade cutlets or ask your butcher to do this for you!
