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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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!!!
Just tried this tonight. It was amazing!!!! Thank-you for sharing this recipe.
Could you freeze a portion of this? I was thinking of doubling up the recipe and freezing half. Part of me thinks it would be best to freeze the chicken and seperate and the. I’m just wonder how to reheat and if mixing with te sauce later would work. Thanks in advance!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
I just made this tonight and it was a total hit! I didn’t have any honey or Sriracha on hand so I used agave and hot sauce instead, it was a total hit! This recipe is a keeper =)
Thanks for always posting recipes and making my life easier! I really appreciate how nice you are to a total stranger! Love your recipes!
I just made this. I did really enjoy it. We used a Caribbean hot pepper sauce because that was to hand. However, the amount of honey was just tooooo much for me, I couldn’t finish it. I assume you could just reduce the amount of honey and add a bit more soy?
I also Quinoa crusted my chicken to make it healthier.
Good recipe though!
Yes, please feel free to reduce the amount of honey, to taste. But be cautious of adding more soy sauce as needed – too much will yield a very salty dish!
This looks amazing! I can’t wait to try it! I was wondering if the Siracha makes it spicy? And if so, how spicy? My kiddos are anti-spice, so if it adds any heat, I’d like to substitute it for something else. Thanks!!!
The Sriracha does add a little bit of heat but you can always reduce the amount or omit completely as needed.
I tried this last night and it was a huge hit with the entire family. They were so impressed that it looked and tasted like take-out, only better! It really did have all the crispiness of take-out without all the oil! This is a keeper recipe for us! (BTW, I didn’t have panko breadcrumbs, but substituted my own homemade breadcrumbs which are a similar consistency. I keep a bag of crumbs in the freezer and any time I have stale bread I lightly toast it and then crush it in the food processor and add it to the freezer bag.) Thanks for the yummy and healthy recipe!
Hi Chungah! The substitution recommendation is more of a preference. I have high cholesterol so I try to limit eggs, if necessary (but it is not a must). Thank you!
As for the panko, it seemed that the slipping was happening even as I was transferring to the saucing skillet. I think I may have not pressed the coating hard enough? I used utensils rather than my hands to bread the chicken. 🙂 thanks, again for a wonderful dish! My third recipe from your site this week!
Michelle, it is really best to use the egg wash for a recipe like this. As for the Panko, using the utensils may have resulted the breading to slip off. I highly recommend using your hands and thoroughly pressing the coating to make sure it sticks.
I used egg whites instead of a whole egg because I had some leftover from another dish. They worked just fine and there is no cholesterol in the white (or fat!). This was delicious!
Also…is there any substitute for egg wash you would recommend using? Thank you!
Michelle, is this substitute due to dietary restrictions? If so, can you provide a little more information so that I can find an appropriate substitute?
Thank you for a really tasty dish, Chungah! The chicken came out crispy (and not dry) and the sauce was quite delicious. My only pitfall was the panko coating — the panko seemed to “slip” off the chicken pieces once I “tossed” in the sauce. I realize that my pieces were larger than one-inch chunks — could that be the issue?
Michelle, I don’t think the larger pieces was an issue here. It’s just really best to gently toss to combine to avoid this. Hope that helps!
I made this for lunch today and it was a hit! Thanks! I love your blog.
Found this recipe on Pinterest, just made it, and it is DELICIOUS. And so easy! Highly recommend.
Just made this tonight and it’s wonderful!!
First off, I’m so happy I found your website!! I have made two dishes so far and both have been a huge hit. I made this for dinner last night, my wife and one year old could not get enough. Next time I’m going to double it so I might have leftovers. On to the next dish!
i made this for dinner tonight for my family and they gobbled it up! Literally they ate. It. All. I will def be making this again very soon. Thank you so much for sharing!!!
Another great recipe!! I am so glad I found this site…..this was so good!! I used 3 chicken breasts – so had a more chicken than sauce (and the sauce is TO DIE FOR) – but it was still fantastic! Served over basmati rice. Nothing left! This will go into my rotation for sure… and loved that you had a baked recipe for it…
This looks gorgeous! Do you dip the chicken in the eggs and breadcrumbs raw, or is the chicken pre cooked? 🙂
Rhianna, the chicken does not have to be cooked prior to breading. By using already cooked chicken, you will overcook it when baking.
I made last night and turned out perfect…a lot of people loved it and I actually used flaxseed instead of sesame.. check out my short video of it @ IG MANE_MOTIVATION
Thanks!