Sticky Garlic Chicken Bites
These easy baked chicken nuggets are sweet, sticky, and just finger-licking amazing!
Bite-sized chicken pieces made to absolute crisp-perfect and smothered in the most amazing sweet and sticky sauce. Do you need any more convincing?
No, but really, not only are these finger-licking good but these babies are also baked, not fried, saving you on a ton of calories and some of that artery-clogging goodness. And it’s just so easy with 15 min prep and 20 min in the oven. Easy peasy!
Sticky Garlic Chicken Bites
These easy baked chicken nuggets are sweet, sticky, and just finger-licking amazing!
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 sauce
- ¼ cup reduced sodium soy sauce
- ¼ cup honey
- 4 cloves garlic, minced
- 2 tablespoons hoisin sauce
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9x13 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 soy sauce, honey, garlic, hoisin sauce, ginger and Sriracha until slightly 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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Didn’t have defrosted chicken breast so made this sauce and put over breaded chicken breasts that were frozen. Absolutely delicious! My picky teen asked for seconds!
Really great!
Another “damn delicious” entrée! The first time always has a learning curve, and it took a little more prep time than I had anticipated. I didn’t have plain Panko on my pantry shelf, but I did have Coconut Panko. WIN! I used non-stick foil on the cookie sheet and needed 1-1/2 pans. We had chicken thighs on hand and used those instead of the chix breast (we find chix breast a little dry). My sesame seed was old and stinky, so I added maybe 1/4 teaspoon of toasted sesame oil to the sauce (I didn’t measure). Husband thought the sesame flavor was a little “heavy” from the oil. Cooking the sauce in a skillet is much better than in a saucepan. We wished there had been a little more sauce, so next time I’ll make 1.5x what the recipe called for. The flavor was fabulous – tangy and a little “hot” depending on your sensitivity to Sriracha (I’m super sensitive – my lips and tongue are tingly but I loved it anyway!). My husband thought it was perfect. This one is a keeper for sure and will be added in to our dinner rotations. 5 STARS!!
Delicious! Followed recipe exactly, would suggest doubling the sauce because it didn’t cover all my chicken. We let the sauce cool first and then tossed it with the chicken and it was still really crunchy! Sprayed the tops of my chicken before baking and flipped them halfway through
My family loves this easy chicken dish five ⭐ ⭐ ⭐ ⭐ ⭐. Yummy Thank you from my family to your’s.
I only made the sauce from this recipe. I cheated and used package frozen panko breaded chicken tenderloins that I air fried. The sauce was AMAZING. It had the most perfect amount of sweet, salt and spice. If you do want it thicker, just let it cool down a little. The green onions and sesame seeds are perfect garnish. Do you think the sauce could be made in advance and kept in fridge for a week or so? Thank you for this incredible recipe!
I only made the sauce from this recipe. I cheated and used package frozen panko breaded chicken tenderloins that I air fried. The sauce was AMAZING. It had the most perfect amount of sweet, salt and spice. If you do want it thicker, just let it cook down a little. The green onions and sesame seeds are perfect garnish. Do you think the sauce could be made in advance and kept in fridge for a week or so? Thank you for this incredible recipe!
Made this for my roommates tonight and we all LOVED it! We make General Tso’s often and already had all the sauce ingredients on hand, but I was looking for something easier for a quick dinner. It took no time at all to get the chicken cooked, and we paired it with rice and roasted green beans. We did double the sauce, but we do that for literally everything because we love saucy rice 🙂 My chicken came out crispy but sort of sucked up the sauce right away and got soft, but based on some other comments I think letting the sauce cool will help it thicken and coat better. Anyway, it was easy and amazing! Definitely going in our rotation.
OMG. . . This is the best. Followed the recipe. Didn’t change anything.
Love it!
I used chicken thighs and cooked in my air fryer. It was delicious! Next time I will make extra sauce for the rice. Will definitely be making it again! Thank you for this great recipe!
The picture look like the sauce was clearly baked into the chicken. Note how there’s the crispy and caramelized edges. Can we get the instruction on how to pull that off? Was it actually tossed on the raw chicken and baked or was it made as suggested but finished off with a broil for the picture?
A little too spicy and I only used a third of the Sriracha sauce. But otherwise super tasty!
I substituted the garlic with black garlic and used Sambal Oelek instead of Saracha. Yum!
I made thus with Costco chicken nuggets for a dinner party and it was fabulous!
I made this last night and doubled the recipe. I did NOT double the Siracha sauce. It was still too spicy for our liking. Also it looks like in the pic that the chicken was baked WITH the sauce on it but the recipe does not say that. I tossed it in the sauce after it was done baking and it looked similar to orange chicken. Not bad, just too spicy for us.
This has been in our rotation for about 4 months now. My husband and i have a tough time eating out because of our various food issues. This is an excellent home Chinese recipe. Thank you!
Made this last night and it was sooooo good. This will definitely end up in my regular rotation. Note to self: reduce the amount of panko slightly and pour/mix quickly. The sauce didn’t get distributed very well and I think it’s because I used about 1.25 cups panko and the first few pieces that got hit with sauce just sucked it right up.
This sauce is delicious! Great flavor! Actually used with plain, pan-seared chicken bites instead of using the panko and oven fried chicken bites. Still yummy!
Second time I made it, I decided to experiment and add a little fresh orange zest and fresh squeezed orange juice into the sauce. Also added some diced red pepper and onion to the pan seared chicken before adding the sauce. Again–it turned out great. Thanks so much for another delicious recipe!
Experimenting is always fun! Glad you liked it.
I make this regularly and the fam loves it! Today though, I messed up! Poured the sauce on before baking! That’s what happens when you’re trying to do too much at once. Anyway , good news is that it still came out amazing! Love your recipes Chungha
Yay, I’m so glad it still worked out!
I don’t normally bother writing comments but just had to say this dish was amazing! My husband often has a big lunch when I tell him I’m going to cook something new for dinner as most recipes I cook don’t turn out well but this was a winner. My 5 year old LOVED it and wasn’t bothered by the heat of the sauce at all. My 8-year old, on the other hand, found it a little hot so next time she’ll just have the chicken and rice without the sauce. Everyone was still going on about this meal the next morning so thank you.