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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We were excited to try this recipe, but I didn’t like the overpowering taste of the garlic. 4 cloves of garlic was way too much in this case. I am a fan of garlic, but it came out tasting strongly of garlic. The baked chicken came out great, but the sauce would be better with probably HALF the garlic.
Brit, thank you so much for your comment. But I’m sure you noticed that the title of the recipe is “Baked Honey Garlic Chicken” – the garlic is meant to be pretty strong in this recipe!
Thanks for this great recipe. I doubled the sauce because we love saucy chicken… but it was really great.
A nice, quick meal that we will most certainly be making again in the near future.
What is sriracha? I’ve never heard of it?
Sriracha is an Asian-style hot sauce and is readily available in the Asian section of your local grocery store.
Can you double the sauce recipe?
I don’t see why not!
I made this for me and my husband tonight and we loved it! It was also super filling, I couldn’t even finish it. t am planning on making my way through your recipes now 🙂
I used your recipe as a guide and added whateverI have in the fridge and it was FANTASTIC!!
I substitute ground pork and added diced shitake and carrots. Didn’t have hoisin sauce and used oyster sauce. Added 1 tablespoon of peanut butter. Thank you for the recipe!
I made this tonight and it was very delicious and super easy to make!! I served to my family and it was a big hit and was requested that I make it again sometime. Thanks for the recipe!
This looks absolutely delicious I’m going to make it tonight 😀
does it matter which honey I use is one better than the other??
I used a generic honey brand and it turned out great!
Hi,
I made this tonight. The sauce was amazing. My chicken didn’t brown evenly. Lots of black bits on the tips of the crumbs. Do you have any suggestions how to fix this. Did you use any oil?
No, I did not use any oil. Did you place the chicken on the middle rack in your oven when baking?
I made this tonight–SO GOOD!! Thanks for the recipe!
Eileen, if you’re going for gluten-free I’ve had good results smashing gluten-free tortilla chips with a rolling pin and substituting them for breadcrumbs. Not as fluffy as panko, but good.
This came out looking just like the picture, and the sauce was seriously terrific! I will be making this again soon. Thanks!
I made this for dinner tonight, and, WOW! It was delicious! Thank you. 🙂
Made this last night and my family loved it!
This was delicious! My son loves Chinese take out and this was definitely a more cost efficient and healthier way to satisfy his craving. Thank you!
Made this tonight- fantastic! The chicken was light and crispy . I used sweet chili sauce instead of sriacha since that is what I had on hand. Thanks for posting
Made this tonight and it was very very very good. Worth your blog title!
I changed one little thing to it, though.. I added half a cup of black sesame seeds to the panko which gave some extra flavour to the chicken.
Thanks for sharing!
Ooh, love that idea. I’m planning to make this for the first time tomorrow, I’ll try out your tip!
This was wonderful. I used two chicken breasts which was a bit much and too small of a pan so it sort of lost the breading. Live and learn. However, the flavor was amazing and will be added to my list of things to make. I am planning on taking it to my friend who just had a baby it is that good!
Hello there!
I was wondering would it be possible to substitute the panko for quinoa?? If so ,would the cook time still be the same?
Eileen, you will have to adjust cooking time as needed. Unfortunately, I cannot give you exact cook time as I have never tried using quinoa myself.
This sounds so delicious! My family would LOVE it =)