Double Crunch Honey Garlic Chicken Breasts

Pound chicken breasts to even thickness and pat dry with paper towels.
In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, and onion powder.
In another bowl, whisk eggs with water to make an egg wash.
Coat each chicken breast in the flour mixture, dip into the egg wash, then coat again in the flour mixture for a double-crunch coating.
Heat oil in a deep skillet to 350°F (175°C). Fry chicken breasts for 6–8 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C). Drain on paper towels.
For the sauce, sauté garlic in a saucepan over medium heat until fragrant. Add honey, soy sauce, and vinegar. Bring to a simmer, then stir in the cornstarch slurry. Cook until thickened and glossy.
Pour hot sauce over fried chicken breasts, coating them generously.
Slice and serve with extra sauce spooned over the top. Garnish with chopped chives or parsley.

Spicy Kick: Add red pepper flakes or sriracha to the sauce.
Citrus Twist: Replace part of the vinegar with orange juice for a sweet-tangy glaze.
Bite-Sized Version: Cut chicken into strips before coating and frying for crispy honey garlic tenders.
Gluten-Free Option: Substitute flour with a gluten-free blend.

Let coated chicken rest for 10 minutes before frying to help the breading stick and crisp up.
Fry in batches to avoid overcrowding the pan, which lowers the oil temperature.
Keep cooked chicken warm in the oven while finishing the rest of the batch.
This dish pairs perfectly with steamed rice, roasted vegetables, or a crisp salad.