Five words you like separately but will love together: Double Crunch Honey Garlic Chicken

  • Double Crunch Honey Garlic Chicken.

    Double Crunch Honey Garlic Chicken. Tom McCorkle for The Washington Post

By Bonnie S. Benwick
The Washington Post

If you are someone who is not drawn to the look and aroma of freshly fried chicken -- or deliciously fried anything, for that matter -- you deserve a pat on the back. I am helpless when presented with it. And I am at the point where I limit my intake, so I have become somewhat picky about which opportunities get the green light.

This preparation makes the cut. It delivers crispy-crunchy, mildly hot, salty-sweet and pretty juicy boneless white meat -- reminiscent of spicy hot fried chicken but much less work. It's called "double," because after a quick pan-fry the chicken is further crisped in the oven.

Here, we have simplified a recipe that has been crazy-popular online for years, by reducing the amount of sauce and the way it is cooked. Yes, you are frying, but that part of the process takes minutes and does not require a pot full of oil. We're talking low-level bubbling, and no need for a splatter screen.

The oil can be strained and reused, depending on your subsequent application. It is helpful, but not necessary, to have an instant-read thermometer at hand for monitoring the oil temperature.

Serve with a fresh, crunchy slaw.

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