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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This was a definite winner! My hubby really enjoyed this dish, as did I. I gave my daughter some without much sauce. I plan on making this at least once a month.
My only change would be to double the sauce, as my hubby likes to use it on his white rice too 🙂
Thanks this was delish!!
Really Nice Recipe i will try this weekend please also share video steps as well next time
Double it and while its cooling it thickens to sticky gorgeousness, I make a veggie noodle stir fry and put the chicken and extra sauce on top. My hubby of 30 years is a meat two veg kinda guy………until I made this! You MUST make this its delish!!
Is Thai sweet chili sauce the same thing as Chili garlic sauce?
No, they are not the same.
What can I use in instead of honey? Any suggestions? Too many grams of sugar. Thank you for any help.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Loved this!! I had to use syrup because I didnt realize we didnt have honey but its turned out amazing!! I also cook your butter Chicken at least twice a month!
Can you use regular bread crumbs instead of panlo?
Yes.
Delicious!!! Any suggestions on the best way to reheat the chicken the next day? Thanks!
I’ve made this recipe so many times, it’s a staple in our house! I double the sauce so that we have plenty for the rice, too. Thanks for the amazing recipe, as always.
This was delicious. Took me a minute (ok…around 2 months) to finally make after buying the ingredients (I’m lazy)…mad at myself for not making it sooner. As soon as a took my first bite I immediately thought ‘I’m adding cashews the next time I make this.’
Perfect as is though…thank you for such a delicious dish. 🙂
I totally loved it! It was simple to make and took little time. I liked the taste. Second time I added freshly stir- fry carrots and zucchini. Liked it just as much. Thanks for your sharing!
Made this last week – quick and yummy. I only used 1 teaspoon of Sriracha instead of 1 tablespoon as I thought it might be too spicy for my picky teenagers. It came out perfectly – hubby and kids asked when I was making it again! Thanks for another great dinner recipe.
I was excited to try this but the sauce just didn’t taste that great, used low sodium soy sauce and still very salty, had to add cornstarch to thicken and it just didn’t taste that great. I ended up doing the pieces in BBQ sauce. Disappointed.
Mmmm, this was SO GOOD! Huge fan of the recipe you posted a long time ago for Korean Beef Bowl, when I saw this I had to try it! I used the recipe you posted exactly, except I had to use ground ginger as I forgot to buy fresh. Thank you so much for the recipe!
Wow will surely try this recipe tomorrow. Thank you! Was looking for something to try on my pop’s birthday!
This looks so yummy! Think i might put this over rice and try it this weekend! Thanks so much for sharing!
Hi Chungah,
This recipe looks very delicious. I will try it soon. Thank for share !
Do you think this could be made using Tyson chicken nuggets. Maybe bake according to directions then toss in homemade sauce? Just have a ton of chicken nuggets to use up. Curious.
wondered if this sauce would work with mini meatballs served as an appetizer
Have cooked this twice to the recipe except for the sesame seeds, loved it. both times. Wife claims the heat is just right and she’s sensitive to me overdoing it with spicy sauces.
It’s quick, easy clean-up and delicious!
May be the cooking time was not perfect, what about the chicken wings to be cooked in an air fryer?
Hello,
I tried this recipe tonight but the sauce didn’t cover the chicken all the way like it looked in the photos 🙁 I used exactly the same amount and even less chicken but it didn’t turn out the way I expected it. But thank you, I will still keep trying other recipes.