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.
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This was so so good! I love the sweetness of the honey combined with the soy sauce!
This was delicious and spicy. I had to cook the chicken about 5 minutes longer to brown. I also doubled the sauce. The boyfriend went back for seconds and finished the chicken in one seating. Thank you for this easy and great recipe. It was the best Asian chicken I’ve ever eaten the boyfriend thought so as well. 🙂
thank you! Fixed for dinner tonight, it was awesome. There was enough for hubby and I both to have lunch tomorrow.
I am also sharing with my daughters so they can try. It was so easy to fix. I doubled the sauce so have some on our rice.
Came across your recipe on Pinterest recently, and boy am I glad I did! This dish is amazing! And it’s great that it is baked, so much easier and healthier. My boyfriends family owns a Chinese restaurant, and he loved this dish too, so you know it’s good! Can’t wait to try it with the Orange sauce. Thanks again!
I made it nearly paleo by breading the chicken with almond meal and greasing the baking dish with avocado oil. Very yummy!!!! Maybe next time I will eliminate the corn starch and use arrowroot starch in its place. Turned out well – bread crumbs would be better, but the paleo version worked too. Definitely having again.
I’m a vegetarian & my husband and kids eat chicken. I made this dish as my 1st chicken meal as a Valentines gift for my hubby after 7 years of marriage. He loved it & it was super easy to prepare & serve.. THANKS for assisting me with my meat debut.
Wow this recipe sounds and looks amazing. I will be trying to re-create this with soy protein. Thanks so much for the wonderful recipe!
I actually used soy chicken for my dish and it was superb.
OMG! Thank you, thank you, thank you! Just made it for dinner and it is AMAZING! I love the flavor of the garlic plus the sweetness of the honey. Will definitely make this again! 🙂
taste good but doesn’t look like the picture…how can it, soy sauce isn’t golden.
No, soy sauce is not golden but honey is golden. You also have to consider the lighting in this photo as well.
Made this last night, and I was sadly really disappointed, as was my husband. I thought after all the great reviews it would be yummy, but I guess it’s just not our cup of tea. I ate it because I was hungry but I won’t be making it with this sauce again.
I do love your method of battering and baking the chicken though, so maybe I’ll try it with some orange sauce or some such! 🙂
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I understand that failures and mishaps can happen. With a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
So I must ask – did you follow the recipe exactly as written without any substitutions?
Thanks for replying! I doubled the recipe since we had chicken that needed using, but other than that I did follow exactly as written. I’ve tried some of your other dishes and they were great! Perhaps this one just wasn’t to my taste. Which is bound to happen, everyone’s tastes are different after all 🙂
I’m totally making this for dinner tonight!!! Can’t wait 😀
I made this for dinner last night! The chicken portion was seriously delicious – they could pass as chicken nuggets, too. Couple of notes: I had to spray the chicken with an olive oil spray the last 10 minutes of baking so they would brown properly – they just would not get crispy…just wasn’t happening for me. Also, my SO and I unfortunately weren’t fans of the sauce (which I doubled…bummer), but we DID have sweet chili sauce handy, and that was perfect for dipping! In any event, I will be making this again, keeping with the sweet chili sauce. Thank you!
Ahhh, this was so so good. We put this over quinoa and gobbled it up in one night! I omitted the sriracha because I am sensitive to spice, but my boyfriend added some to his bowl and liked it both ways!
This was SO GOOD!!! I made it for dinner tonight and it’s definitely going in my recipe box now.
Hi Chungah, i made this honey garlic chicken today. And i noticed that my sauce is darker that what you have in your picture. What kind od soy sauce did you make and how come the color of your chicken is so light?
I use standard soy sauce but the color of the chicken is light because it is not just soy sauce in the recipe – there are many other light-colored ingredients in this sauce.
I followed the sauce recipe but still the result is so dark even with the cornstarch in it. Have to try making the sauce again and we’ll see. Thanks
This was freaking awesome. I was amazed I cooked this it was so damn delicious. I’m a bit generous when it comes to measuring ingredients so I had more than enough chicken and sauce and now I have leftovers for days! I seriously don’t think I’ve ever had Chinese food this good from a restaurant. I also made your broccoli quinoa casserole a couple weeks ago and your recipes are by far my favorite of anything I’ve ever made. Fantastic!!!
WOW… Outstanding!!!!!
Made this tonight……………..so yummy and so simple 🙂
Hello. This looks delicious and my husband and I are excited to try it. I have already tried a couple of your recipes and they are really good. But I am not familiar with Panko at all. You say it’s a type of breadcrumb, can i just use regular breadcrumbs b/c I have plenty of those in my cupboard. Or is the Panko have something that makes this special? Thank you.
Regular breadcrumbs should work just fine but it is ideal to use Panko. Panko is a Japanese-style breadcrumb traditionally used as a coating, and the biggest difference between Panko and traditional breadcrumbs is that the former is made from bread without crusts. This in turn creates airy, large flakes, yielding a light, crunchy coating. The flakes also tend to stay crispier than standard breadcrumbs because they don’t absorb as much grease.
Love this recipe!!! Have already made it 3x!! Once I skipped the breading and just baked chicken after cutting it up. After making it with the Panko again I’ve found that my family enjoys it more without the breading as do I as its a huge time saver cutting out that step haha! This is rapidly becoming a staple in our dinner planning!!!