Baked Honey Garlic Chicken
A take-out favorite that you can make right at home, baked to crisp perfection. It’s healthier, cheaper and so much tastier!
Baked chicken bites. Honey. And garlic. I think the title says it all, right?
Yes, there’s absolutely no hot pot of oil here. No splattering of hotness of any kind. And after my oil splatter burn the other day, I think it’s safe for me to stay away from any fried foods for the time being.
Best of all, this chicken here still has that amazing crisp-tender texture, smothered in that sweet garlicky sauce. A sauce so good that you’ll want to double or triple it for other uses. Like an extra drizzle of sauce. Or for guzzling. Take your pick.
Baked Honey Garlic Chicken
A take-out favorite that you can make right at home, baked to crisp perfection. It’s healthier, cheaper and so much tastier!
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
- 1 cup Panko*
For the honey garlic sauce
- ⅓ cup honey, or more, to taste
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha, optional
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
- Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
- In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Did you make this recipe?
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I literally made this 5 minutes ago. Just had to post here and say how awesome it was. Followed the recipe exactly and it came out so well. This dish will not last long in the fridge…i’m going to have to double the recipe next time. Thanks so much for the recipe! Also, the addition of sriracha was a must.
This is Amazing!!!!! Thank you for posting this recipe, Chungah I love your blog, I’m going to try this with shrimp
We enjoyed this last night. It was amazing! The chicken was tender and the sauce was delish! I used 1/2 tablespoon of Sriracha and it was oh, so spicy! My hubby loved that part! Thank you for your great website, I can’t wait to try many more recipes!
I made this for supper and it was delicious
Thank you xoxo
This is hands down the easiest and most delicious chicken recipe ever! I’m not a very good cook but after making this tonight my fiancé has declared that I need to cook more because it was that good. Thank you for sharing your wonderful recipe with us!
Can this be cooked without an oven
Yes, absolutely. You can deep-fry the chicken if you wish.
Hello,
I am very interested in trying this recipe, but just had a quick question for you. Do you think that lightly crisping up the panko in a pan before coating the chicken with it would result in a crispier end product? Or do you think the panko would burn if I did that? I have made a baked tonkatsu using this method in the past, and it came out just as perfectly crispy as it would’ve fried. Usually baked products aren’t as crisp as fried, so that is why I am looking to eliminate this “mushy” texture. I am wondering what you think about this?
I have not tried it myself but if you have experience making tonkatsu like this, I think you should definitely give it a try! 🙂
I just made this tonight and had to come back right away to let you know how DELICIOUS this truly was! I hesitated about adding the Sriracha at first but I’m so glad I used it — it gives the perfect kick to balance out the honey! Also good call on the green onions and sesame seeds, it really made it an experience! Can’t wait to make this again
This is a wonderful recipe, so much flavor from soo little ingredients. Plus its baked and not fried. YUMMMY!!!!
This was so good! The chicken turned out very crunchy being baked. I should have made double the sauce, because it was amazing!! Sweet, spicy, sticky and yummy. Thanks for a great recipe!
Just made this tonight for dinner for my family. It was so tasty! Everyone enjoyed it and it was very simple to make! Great recipe thank you for sharing.
Sooooo glad I found your site! Everything I have made has been DAMN DELICIOUS!!!!! Thank you Chungah for always being here sharing your great recipes. It is so comforting to have a place to find great HEALTHY recipes for my family and me! Just discovered this baking instead of frying chicken recipe sooooo excited to try it! You are like my personal cooking teacher on healthy cooking and I am so thankful you are here! Could you try different sauces with this recipe for variety? Thank You Chungah
Yes, absolutely!
Just finished eating this. OUTSTANDING!! So easy to make and so, so delicious. I’ve tried quite a few recipes (mostly Asian inspired) and every time we sit down to eat, my husband and I wonder why people even order Chinese takeout!! Your recipes taste so much more fresh and healthy! Love damn delicious!!
How did I not know about your site sooner! I love trying new recipes when ever we decide on having a game night get together. Also I’ve found it is insanely difficult to find good food that doesn’t have tomato ” son is highly allergic.” You just bumped yourself to the top of the list for best recipe site in our household Thank you!!!
Hello,
I just made this meal last night and I must say, I can’t wait until lunch for leftovers 🙂
I was however curious on the calorie intake from this meal. I served it over brown rice but simply in relation to the chicken and sauce, what is the nutritional value?
Thank you for providing such a delicious recipe! 🙂
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
I made this tonight for dinner and it was amazing. My fiancé said it was the nicest Chinese style food he’s ever had! It was easy to make, delicious and so much healthier than ordering a take away! Will definitely be making this again, thanks for the awesome recipie!
Chungah – I made this last night for dinner and my boyfriend and I LOVED IT! I just had to comment and tell you! Thanks for the great recipe, girl! (As a side note, I used arrowroot flour instead of cornstarch (same measurements) as that’s what I had on hand, and it worked perfectly!)
Great recipe!!!!!! I didn’t have corn starch but used two tablespoons of flour instead and the consistency was just fine.
Do you think I could substitute small cooked shrimp instead of chicken?
If you would like to use shrimp, it would be best to use uncooked shrimp as you may run the risk of overcooking it if you start with cooked shrimp.
what is Sriracha please?
Sriracha is an Asian style hot sauce.
Very HOT, be careful.
Hi I haven’t tried this yet but was so glad to find a recipe for chicken that does’nt need to be deep fried will try this really soon