Baked Honey Garlic Chicken
I was in the mood for Chinese food last night so made this easy baked honey garlic chicken recipe from Damn Delicious. I loved that you baked the panko-crusted chicken bites, tossed them with the sweet sauce, and served them over garlic rice. I’ll admit that coating the chicken pieces in the panko was a bit tedious, but it was worth the effort. We all loved it and thought the chicken had a great crunchy texture without being greasy, and it paired well with garlic rice and soy-sesame green beans.
Baked Honey Garlic Chicken
Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
- Sea salt and freshly ground pepper, to taste
- 1-2 large eggs, well-beaten
- 1 cup panko crumbs
Honey Garlic Sauce:
- ⅓ cup honey
- 3 cloves of garlic, minced
- 2 tbsp soy sauce
- 1 tsp Sriracha
- 1 tbsp cornstarch
- ⅓ cup water
- 2 green onions, thinly sliced
- 1-2 tsp toasted sesame seeds
How to Make Baked Honey Garlic Chicken
Line a baking sheet with 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.
Make the sauce in a medium saucepan over medium-high heat by combining the 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 over the chicken, then gently toss to coat evenly.
Sprinkle the top with green onions and toasted sesame seeds, then serve over garlic rice. Enjoy.
Equipment
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 well-beaten
- 1 cup panko crumbs
Honey Garlic Sauce:
- ⅓ cup honey
- 3 cloves garlic minced
- 2 tbsp soy sauce
- 1 tsp Sriracha
- 1 tbsp cornstarch
- ⅓ cup water
- 2 green onions thinly sliced
- 1-2 tsp toasted sesame seeds
Instructions
- Line a baking sheet with 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.
- Make the sauce in a medium saucepan over medium-high heat by combining the honey, garlic, soy sauce, and Sriracha.
- In a small bowl, combine cornstarch and ⅓ 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 over the chicken, then gently toss to coat evenly.
- Sprinkle the top with green onions and toasted sesame seeds, then serve over garlic rice. Enjoy.
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!
That looks really yum! Can imagine how its good! 🙂
Your honey-garlic sauce sounds wonderful, and I’ll bet yesterday’s green beans were great with this!
This looks awesome! And super easy for a weeknight meal!
What an easy way to prepare a wonderful looking dish! This looks so good — thank you so much.
this looks yummy. I am always looking for healthy recipes to make Chinese food at home.
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.
I love that these have great texture AND a great sauce!
This looks so delicious! I love this baked version more than the fried one.
Pinned this! Big fan of fried Chinese foods and this baked version seems like it would fit the bill.
Thanks so much for sharing this recipe, Pam. That sauce sounds incredible! Tedious yes but I bet it is worth every single bite!!!
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!
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.