Description
Crispy Garlic Chicken is a flavorful dish featuring tender chicken chunks coated in a crunchy breadcrumb crust, fried to golden perfection and glazed with a sweet and savory garlic-honey sauce. This recipe combines the robust flavors of garlic, soy, and barbecue sauce for an irresistible crispy chicken meal perfect for family dinners or gatherings.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts, cut into chunks
- 1/2 cup flour
- 3 eggs, beaten
- 1/2 cup breadcrumbs
- Oil for frying
Garlic Sauce
- 3 cloves garlic, minced
- 6 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons barbecue sauce
- 1 teaspoon fish sauce
- 1 teaspoon white wine vinegar
- 1/2 cup water
- 1 teaspoon cornstarch
Instructions
- Prepare the chicken coating: Dredge the chicken chunks first in flour, then dip them into the beaten eggs, and finally coat them evenly with breadcrumbs. This three-step breading process ensures a crispy crust when fried.
- Fry the chicken: Heat sufficient oil in a frying pan over medium-high heat. Fry the breaded chicken chunks in batches until they turn golden brown and cooked through, usually about 4-5 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Make the garlic sauce and combine: In a small bowl, mix honey, soy sauce, barbecue sauce, fish sauce, white wine vinegar, and water. Pour the sauce mixture into a pan along with the minced garlic. Bring to a simmer. Stir the cornstarch with a little cold water to make a slurry, then add it to the sauce to thicken. Once the sauce is glossy and thickened, toss the fried chicken pieces in the sauce until well coated. Serve immediately for a crispy, flavorful finish.
Notes
- For extra crispiness, double coat the chicken by dipping into egg and breadcrumbs twice before frying.
- Adjust the amount of honey to control sweetness to your taste.
- If you prefer less oily chicken, bake the coated chicken pieces at 425°F (220°C) for 20 minutes instead of frying.
- Use fresh garlic for the best flavor impact in the sauce.
