Crunchy Chicken Breasts with Honey Garlic Sauce

"Crunchy Chicken Breasts with Honey Garlic Sauce" by marissabaker.wordpress.comI found this amazing recipe here: Double Crunch Honey Garlic Chicken Breasts. I thought it would be harder to make, but it’s really very simple. To make it even easier, I’ve found that you can just use chicken tenders instead of slicing chicken breasts in half or pounding them thin.

The original Honey Garlic Sauce was a bit too sweet for our tastes, so I amended the recipe slightly. That’s the version I’m posting here.

Crunchy Chicken Breasts with Honey Garlic Sauce

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"Crunchy Chicken Breasts with Honey Garlic Sauce"
Mixing the breading

2-3 boneless skinless chicken breasts, cut or pounded into half-inch thick pieces. (I typically use chicken tenders and cook two for each person.)

canola oil for frying


2 cups flour

3 teaspoons salt

4 teaspoons black peppercorns

3 Tablespoons ground ginger

2 teaspoons ground nutmeg

"Crunchy Chicken Breasts with Honey Garlic Sauce"
This chicken smells so good frying

2 teaspoons ground thyme

2 Tablespoons paprika


1 egg

2 Tablespoons water


2 Tablespoons olive oil

3-4 cloves garlic, minced

"Crunchy Chicken Breasts with Honey Garlic Sauce"
Put the sauce in a deeper pan than you think you’ll need, or it might boil over

¾ cup honey

¼ cup rice wine

¼ cup soy sauce-free

1 Tablespoon tapioca starch

1 teaspoon black pepper

Sift together the breading ingredients. (Note: This flour and spice mix is enough for two or three batches of this chicken. Leftover mix can be stored in a Ziploc bag in the freezer).

Whisk together the eggs and water. Dip chicken tenders in the flour and spice mixture. Dip chicken into the egg wash and then again into the flour and spice mix, pressing the mix into the meat to get good contact.

"Crunchy Chicken Breasts with Honey Garlic Sauce"
I let the chicken drain on a wire rack over a glass cutting board for easy clean-up

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. Carefully regulate the temperature so that the chicken does not brown too quickly (just below medium heat works well). Fry them gently for about 4 or 5 minutes per side until golden brown and crispy. The chicken is thin enough that this should cook it through. Once cooked, drain on a wire rack for a couple of minutes.

In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown. Add the honey, soy sauce and black pepper. Simmer the Honey Garlic sauce together for 5-10 minutes, being careful not to let it foam up over the edges. Remove from heat and allow to cool for a few minutes.

Dip the cooked chicken in Honey Garlic Sauce and serve over rice or noodles.

More Cheesecake, No Sugar

Between writing about cheesecake yesterday and baking one today, I have cheesecake on my mind. Ergo, here’s another recipe, this time sugar-free. I came up with this recipe for a friend who loves cheesecake but can’t eat sugar or artificial sweeteners (which I refuse to use anyway).

The entire cake is sweetened with honey. This crust can be a little hard to work with, but the taste is worth the extra effort. The first time I baked this, the crust stuck to the bottom of the pan and people were scraping it off to eat by itself. The filling has a really nice texture, even smoother than a regular cheesecake, and the honey taste isn’t overpowering.

honey cheesecake carleene federer
A honey cheesecake from Carlene Federer

Unfortunately, I don’t have a photograph of this cheesecake. I found a picture on Google, though, which looks similar to mine. Most other recipes top honey cheesecakes with honey or caramel before serving, but I’ve never done that with mine. I think it would be way too sweet.

Honey Cheesecake


  • 1 cup walnuts, ground
  • 2 Tablespoons honey
  • ¼ cup butter
  • ¼ tsp. ground cinnamon
  • add flour as needed to hold it together (about 1/2 cup)

Mix crust and press into 9-inch spring-form pan. (crust is sticky, so I line the pan with aluminum foil). Bake at 325°F for 5-10 minutes.


  • 3 (8-oz.) packages cream cheese, softened
  • ¾ cup honey
  • 3 eggs, at room temperature
  • ¼ cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground cinnamon

While crust is baking, beat cream cheese and ¾ cup honey with a mixer in large bowl at medium speed until smooth, scraping down bowl’s sides occasionally, about 3 minutes. Beat in eggs one at a time; beat in cream and vanilla. Beat in flour, cinnamon and salt. Pour into crust.

Bake at 325°F for about 1 hour or until lightly browned and a little puffed. Cheesecake will jiggle in the center but will set as it cools. Cool on a wire rack 2 hours. Once cool, you should be able to lift the cake and peal off the aluminum foil. Cover and refrigerate.