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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This was very good! Everyone enjoyed it. I might have over cooked the chicken abit but the sauce and chicken was great!!
Very, very yummy!! Just made this tonight and I will for sure be making it again. I don’t like any amount of spice so I left out the Sriracha sauce but the ginger added plenty of flavor and bite.
Another great one!
Sorry this was WAYYYYYY to salty I used low sodium soya sauce and even put less then called for. It was basically inedible. Will not make again.
Thank you for your feedback. But instead of blaming the recipe, it is important to remember that many factors are at play here that may result in a failed outcome. I only share recipes that have been successful and well-tested in my own kitchen, but I understand that failures and mishaps can happen. But 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?
This was amazing! Served with jasmine rice and steamed broccoli. I made exactly as written, just added a tsp of cornstarch dissolved in cold water to the sauce to thicken a bit. This was the first time I’ve worked with panko crumbs and love how they crisp up in the oven – I gave a light spray of cooking oil on the breaded chicken before putting in the oven, a trick I picked up from a Cooking Light oven fried chicken recipe. It helps the crumbs brown and crunch up a bit, yum! I tossed the cooked chicken in the saucepan as stated, but next time I will increase the sauce a bit, pour some over the chicken in the pan and give each diner the rest of the sauce in small bowls to dip or pour over their chicken and rice as desired, it’s so amazing it makes this dish! We love ginger so when I grated as much as I could without scraping my knuckles I chopped the rest (about 1/4 tsp extra) and added to the sauce – I thought it was perfect, salty, spicy, sweet – thanks for another delicious, easy recipe!
My husband begged me to make this again—and soon! A few changes I made were omit the green onions (since he hates them) and I used a little less than 1 tablespoon of ground ginger powder since I must have left my fresh ginger in the shopping cart! I didn’t have time to mince the garlic cloves so I just sliced them. Lastly, I doubled the honey and it turned out wonderfully. Perfection! Thank you!
unbelievably chicken, great thanks
I made these a month ago as directed and people went crazy over them. I wanted to make them again tonight but didn’t have the Panko so I used crushed corn flakes…tasted the same as the first time. GREAT recipe!
Can this be made ahead for a party the next day?
This is really best when served immediately, but as always, please use your best judgment.
I was excited to make this but realized I have no hoisin sauce . Would it make a huge difference if I skipped out on the hoisin sauce??
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Hoisin is like a Chinese BBQ sauce in my opinion. I use it a lot when I make General Tso’s chicken, but I was out today. I substituted regular BBQ sauce for it and it turned out great!
Another thing I did was after I coated the chicken, I returned it to the baking pan and put it back in the oven for about 5 minutes. It was turned off but still hot. It added to the stickiness and kept the breading from getting too soggy.
Made this tonight for my family. Delicious! Everyone loves it! Thank you for sharing
To make this even more healthy I used wheat germ instead of panko and it turned out great! Also used molasses to thicken it up. It’s spicy so easy on the sriracha sauce!
Did someone say umami? Holy S**t that’s delicious.
This was really good (AGAIN). Very garlicky (why do you put a K on the end of garlic?) Next time – and this isn’t a fault with the recipe – I will double the sauce cause I put in many more chicken pieces to feed four guys…Gone again, no leftovers! Chungah were do you come up with all this magnificent stuff 🙂 If I can ever get away from the Asian inspired dishes, I’ll have to wander into the rest of your site 🙂 Cheers!!!
this was hands down the best chicken I’ve ever made…your recipes are home runs every single time! thank you ..you’re my magic and make me look real good with my family!!
Love this recipe! Cooked for dinner last night. Did find I overcrowded the pan to start with and chicken did not cook as quickly as recipe stated. Moved part way through cooking to a larger baking tray and sprayed with a little oil and problem solved! Beautiful flavour and enjoyed by my family
Was sceptical about making this because it’s my first time using Panko breadcrumbs (and making an Asian dish in general!) – but it was FANTASTIC. Next time I make them (and there will definitely be a next time) I will probably pop the chicken under the grill for a little bit after I put on the sauce because mine were a bit soggy. But they were really full of flavour. Perhaps a little sickly for me towards the end (I possibly put too much soy sauce in, and wasn’t reduced sodium), and it’s a shame I missed out the hoisin as I’m sure it would make them taste even better – but I’m a student and I have to make sacrifices hahah. Also made it with some fried rice, perfect meal, thanks so much for posting 🙂
I just made this recipe today for dinner, my husbnd and my teenage son loved it!!! The sauce is very flavorful and will definitely make again.
Love your site. Use many of the recipes. I am going to try this with cauliflower.
Could I use ground ginger instead since I don’t have grated ginger?
Yes, absolutely. The ratio for dry to fresh spices is typically 1:3.
Made your sticky crock pot wings 2 nights ago and everybody loved them! Can’t wait to try this recipe. Do you recommend serving over white rice, or soba noodles? Any other sides you would recommend? I look forward to getting your emails, thank you! You have the best blog on the net.
Rice, brown rice, or even this quinoa fried rice would be great accompaniments!