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Baked Honey Garlic Chicken

Baked Honey Garlic Chicken

I was in the mood for Chinese food last night so I went in search of something to make. I found this chicken recipe on Damn Delicious and I couldn’t resist it. I loved the idea of baking the panko-crusted chicken bites then tossing them with the sweet sauce and serving over rice. I’ll admit that coating the bites of chicken in the panko was a bit tedious but so worth the effort. The chicken had a great crunchy texture without being greasy. We all, LOVED this chicken and it will be a regular in our house. Thanks for the amazing recipe Chungah!!

Baked Honey Garlic Chicken

How to Make Baked Honey Garlic Chicken

Line a baking sheet with tin foil then coat it with cooking spray.

Season chicken bites with sea salt and freshly cracked pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko crumbs, pressing to coat evenly. Place onto the baking sheet. Once all the chicken has been coated, place the baking sheet into the refrigerator for 30 minutes. Side Note: This step helps the panko adhere to the chicken and prevents it from sticking to the baking sheet when flipping the chicken bites during cooking.

Baked Honey Garlic Chicken

Preheat oven to 400 degrees.

Place the baking sheet into the oven and bake until golden brown and crisp, about 15-20 minutes. Flipping the chicken halfway through cooking, if needed. I used the convection setting on my oven and didn’t need to flip it.

In a medium saucepan over medium-high heat, combine honey, garlic, soy sauce, and Sriracha. In a small bowl, combine cornstarch and 1/3 cup water. Once the honey mixture is boiling, stir the cornstarch mixture into the saucepan until thickened, about 1-2 minutes.

Remove the chicken from the oven and place it into a large bowl. Drizzle the sauce all over the chicken then gently toss to coat evenly. Sprinkle the top with green onions and toasted sesame seeds then serve over rice. Enjoy.

Baked Honey Garlic Chicken

 

Baked Honey Garlic Chicken

Baked Honey Garlic Chicken

Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Main
Cuisine: Asian
Servings: 4

Ingredients

Chicken:

  • 1 pound boneless skinless chicken breasts, cut into bite sized chunks
  • Sea salt and freshly ground pepper, to taste
  • 1-2 large eggs beaten
  • 1 cup Panko

Honey Garlic Sauce:

  • cup honey
  • 3 cloves garlic minced
  • 2 tbsp soy sauce
  • 1 tsp Sriracha
  • 1 tbsp cornstarch
  • cup water
  • 2 green onions thinly sliced
  • 1-2 tsp toasted sesame seeds

Instructions

  • Line a baking sheet with tin foil then coat it with cooking spray. Season chicken bites with sea salt and freshly cracked pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko crumbs, pressing to coat evenly. Place onto the baking sheet. Once all the chicken has been coated, place the baking sheet into the refrigerator for 30 minutes.
    Side Note: This step helps the panko adhere to the chicken and prevents it from sticking to the baking sheet when flipping the chicken bites during cooking.
  • Preheat oven to 400 degrees.
  • Place the baking sheet into the oven and bake until golden brown and crisp, about 15-20 minutes. Flipping the chicken halfway through cooking, if needed. I used the convection setting on my oven and didn't need to flip it.
  • In a medium saucepan over medium-high heat, combine honey, garlic, soy sauce, and Sriracha. In a small bowl, combine cornstarch and 1/3 cup water. Once the honey mixture is boiling, stir the cornstarch mixture into the saucepan until thickened, about 1-2 minutes.
  • Remove the chicken from the oven and place it into a large bowl. Drizzle the sauce all over the chicken then gently toss to coat evenly. Sprinkle the top with green onions and toasted sesame seeds then serve over rice. Enjoy.
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13 Comments

  1. Kim in MD says:

    Yum! I love everything about this dish! I love Asian food, and this looks amazing. I can imagine how delicious this was with the green beans you posted yesterday! I can’t wait to make the entire meal!

  2. That looks really yum! Can imagine how its good! 🙂

  3. Your honey-garlic sauce sounds wonderful, and I’ll bet yesterday’s green beans were great with this!

  4. This looks awesome! And super easy for a weeknight meal!

  5. this looks yummy. I am always looking for healthy recipes to make Chinese food at home.

  6. This looks SO good! I know that breading the chicken is extra work and takes extra time, but the taste makes it worth it. Thanks so much for sharing this one, Pam. Pinning it now.

  7. I love that these have great texture AND a great sauce!

  8. Pinned this! Big fan of fried Chinese foods and this baked version seems like it would fit the bill.

  9. Thanks so much for sharing this recipe, Pam. That sauce sounds incredible! Tedious yes but I bet it is worth every single bite!!!

  10. I made this last night for four adults – rave reviews from all! The only changes I made were to add a pinch of crushed red pepper flakes for extra heat, extra toasted sesame seeds because yes, plus substituted chives for the green onions which I did not have on hand. It was easy, fast and delicious plus the ingredients are mostly pantry staples. I just wish I had this recipe when my kids were little: SO much better than chicken nuggets!

  11. a couple more thoughts on this recipe: Although the recipe was fast by my standards, you do need to allow about 90 minutes from start to finish. The chicken itself took longer than 15-20 minutes in a conventional oven. I decided not to flip them but finished toasting under the broiler. I made the sauce base earlier in the afternoon to allow the flavors to get to know each other better, completing the sauce with the cornstarch/water while the chicken was baking. This would make great party food skewered with toothpicks.