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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Are you kidding me??? These were amazing. I used thighs because that’s what i had available. My oven is unpredictable so i baked these for 20 minutes, checked them and then added an additional 5 minutes of bake time with an increased temp of 415 to get a nice toasty color and more crispiness. Just the chicken pieces themselves were perfect but the sauce…omfg the sauce…
I love your recipes because they are quick, easy and don’t require crazy ingredients i have to go hunting for. My two toddlers have zero appreciation for my efforts in the kitchen but last night they absolutely wolfed down the chicken bites. Like, to the point where my hubs and I were kind of trying to entice them with pretzels and peanut butter so that there might be leftovers for lunch. No luck. Now i know and will double the recipe for next time.
Thank you for this amazing site. I have so much more confidence in the kitchen now and love trying out new dishes I never could have pulled off on my own!
I made this tonight, but the chicken didn’t get brown and crispy. So I added a tad of oil on each one and baked a few more minutes. Then I broiled the top, but the Panko crumbs got soggy with the sauce. I then made more sauce as the first batch wasn’t enough. I think it would have been better if it had been browned in a frying pan first, then finished baking. When I poured the sauce over the chicken a lot of the crumbs fell off and wasn’t very appetizing looking. Or I should say, mine looked nothing like yours !
These were great! I had to keep reminding myself that they were baked, not fried. That worked as a great excuse to get seconds. 🙂
any idea why the sauce tastes like ginger? i made a triple batch but only used 1.5 tablespoons of fresh ginger.
The recipe calls for 1 TBS so perhaps 1.5 TBS is just too much for your taste preferences?
Hi there! Is there a way to do this recipe without egg? I’m allergic 🙁
Tonya, my apologies in the delay in response – this ended up in my spam folder for some reason!
In response to your question – here is a great article on ideas for breading that do not use eggs. Hope that helps!
Is it possible to eliminate the Sriracha altogether? I really want to try this out, but I have GERD, and the Sriracha would not agree with me at all…
Yes, you can omit or reduce the amount of Sriracha as needed.
Hello~ i put regular soy sauce instead of low sodium and it’s little salty 🙁
Angela, it is best to use reduced sodium soy sauce as indicated in the recipe to prevent such heavy saltiness.
This turned out great. Thanks!
This looks amazing! I would really like to make it but my problem is that I just can’t find reduces sodium soy sauce anywhere.. Can I substitute with normal soy sauce? If yes how much?
Thank you!
Yes, you can use standard soy sauce but I would reduce the amount by 2 tablespoons or so.
I agree with everyone else that this looks amazing. My problem is that siracha is so hot that it cancels out the taste of everything else for me. I am wondering if this needs the heat or if it does need a little heat would some horseradish work just as well. At least then I could taste the other flavors. What do you think ?
Sriracha is a great addition of flavors and heat. But if it is too spicy for you, you can always start with 1 teaspoon and add more, as needed.
I used to be so nervous cooking a recipie fearing I would screw up or not like the flavor and waste money. I have to express my gratidude how wonderful your flavorful yet simple recipies you created. Ingredients can be found with ease. I keep spreading ‘the word’ how fantastic your website is which is a brilliant name-so easy to remember and (in my regular vocabulary)….lol. Please keep what you’re doing !!!!
I read all the comments before making this last night. I followed the recipe exactly. My family found this sauce super strong and I wish I hadn’t poured it over the chicken. I cooked the sauce the entire time the chicken was baking, and it never thickened up. It made me wonder if the soy & honey amounts need to be interchanged. The soy flavor was so strong, even using the reduced sodium version. The sauce turned the panko coating soggy on the chicken, which I cooked for the full 20 minutes, & then broiled it a bit to get some golden color, as it was plain white & unappetizing in appearance. I think I’ll make this again, but fry the chicken to keep it crisp, and change the soy & honey amounts. It didn’t taste bad, just had a very strong soy flavor.
Yes, absolutely – you can always balance out the amounts of the soy sauce and honey to suit your taste preferences. You can also use the sauce as a dipping sauce to keep the chicken more crisp but a little bit of sogginess is natural and inevitable when tossed with the soy sauce mixture.
Made this last night and had the exact same result. Sauce didn’t thicken. Way too salty even with low sodium soy and the panko coating became super soggy when the sauce was poured over it. I am so in love with my sweet and sour chicken recipe that this one was a bit disappointing. 🙁 I was also looking forward to posting it on my insta and tagging @damndelicious for the inspiration but it wasn’t even close to being photo worthy. waaaaa!
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
If the soy sauce was too heavy to taste, you can simply reduce the amount as needed to suit your preferences. You can also add 1 tsp cornstarch, or more, mixed with a little bit of water, to help thicken up the sauce until the desired consistency is reached.
Thank you for your reply!
I love all your recipes and your blog…. I SO wanted this to turn out because it looks amazing in the pic you posted. I added a few ingredients here and there to thicken up the sauce but I had no luck with this one. No worries!
I have a slightly similar recipe but this one sounds like it has even better flavors! Gotta try it.
Very tasty. Though, I did as the commenter above who didn’t use reduced sodium soy sauce. Still a good meal, but a touch saltier than I would have preferred! I’ve learned my lesson!
Thanks for sharing this recipe with us!
Amazing! Easy! Quick! Omg these were delish and spicy. I added a little more Panko than what the recipe calls for (b/c more is better). And my chicken finished before I was ready to serve so I turned my oven as low as it would go, poured the sauce over the chicken and mixed it all really well then places in oven to keep warm (it was nice and sticky!). Served with sautéed spinach and Soba noodles (mixed with a little sesame oil). Chungah, you once again have created a fantastic dish. Thank you!!
Looks amazing! What brand of hoisin sauce do you prefer to use?
I really like the Mae Ploy brand.
I don’t need one bit of convincing!! This looks incredible, girl!! Making a batch asap!
These look great! I was wondering could I do this with flour instead of panko only because I don’t have any on hand and I want to make this to tonight.
Unfortunately I just don’t think these would work without the Panko. The Panko is a key ingredient for the breading and without it, I am sure that the final dish will result in a mediocre outcome.
YOU NEED THE PANKO!
Would this work well with minced beef as well?
Sandra, I do not think this would work with minced beef.
super thx ! ist finger-licking good