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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This chicken was BOMB. SO crispy, SO tasty, SO easy! SO delish! My worst critic, my 10 year old son, said it was the best chicken I ever made. I did double the sauce because we like sauce in this house.
Super impressed on how crispy the chicken came out baking it.
Seriously, so so so delicious! Regular rotation good. I don’t think there is a need for takeout with this recipe. Home run here. I paired it with veggie lo mein for my daughter/husband and White Rice/ broccoli for my sons.
Damn Delicious. Insanely good!
Made this tonight and it was delicious. The next time I make it I will definitely double the sauce. I love all your recipes. To go with this, I also made your garlic roasted potatoes and sauteed zucchini. You are my main source for good recipes.
While this was a great idea. We didn’t care for the baking process over frying the coated chicken in peanut oil. I enjoyed the flavor of the sauce, but my twin daughters didn’t. Oh well! Can’t please everyone.
THANK YOU for posting this recipe. I will make it again in the future.
Made last night, easy and EXCELLENT! So very crispy. Sauce is flavorful and not too sweet. Will add the cornstarch water mixture slowly next time to get the sauce thinner, was almost a sticky jelly, bot ohhhh so good.
Sounds right for the recipe and looks good i’m hoping to try it tonight
Ok, I will be the first to admit when I see recipes for 1. Asian food made at home and 2. Oven baked chicken that comes out crispy I’m immediately skeptical. However, I made this recipe tonight and it turned out HOLY CRAP AMAZING! Will be working this into my regular rotation. It took me a little time longer than written above to prep but I’m not the worlds most efficient chef. Love this!
Delicious recipe!
Love this recipe. Sauce is delicious. I skip the sriracha and instead add some grated fresh ginger in. YUM
Easy to make and delicious. This one’s a keeper
I’ve been making this recipe for YEARS and I just realized I never commented on it. It is literally the easiest, best tasting chicken. Way better than takeout, and WAY healthier. We sometimes make the chicken in the air frier, but no matter what it’s always AMAZING.
It was pretty easy and very tasty. I was very impressed with the texture of the chicken considering it was baked, not fried. I thought the sauce was pretty scant so doubling the sauce recipe would be a good idea in the future, but my boyfriend thought it was plenty of sauce. I guess it’s up to taste but definitely something to consider.
it was amazing its the best chiken ive ever nade
So delish!! We had it for dinner everyone loved it!
This was one of the best chickens I’ve had!! So delicious!
So easy to make and tastes divine. The go to meal the whole family l0ves! I served it with brown basmati and steamed broccoli .
So tasty and much healthier and cheaper than getting a take away.
This recipe was so good! My fiance loved it and I enjoyed it as well! We will definitely be making again!
this is a family favorite, I’ve made it at least 10 times and it never disappoints. Kids request it regularly! I serve with rice and broccoli. I triple the recipe for my family of 5 with 3 teens. Thank you!
Hi, can I make the sauce a day before and keep it in the fridge? Then heat it up and use on the chicken? Thank you
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
can you do this in a crockpot??
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.