Baked Honey Garlic Chicken
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Baked Honey Garlic Chicken – these little chicken bites are breaded and baked to crispy perfection, then drizzled with an amazing sweet, spicy, and garlicky sauce.
Oh, this chicken! It’s sweet, spicy, garlicky, and best of all, it’s baked. You don’t need a vat of oil to get golden brown crispy chicken. You can enjoy them as a main dish with dinner, as part of an appetizer table, plus they’re perfect for making ahead and freezing.
I’m all about finding ways to make my favorite guilty pleasure recipes a little less guilty. Panko breadcrumbs are a must! They are larger than your regular run-of-the-mill breadcrumb giving you an extra crispy result. Who needs all that extra oil? Not us!
Ingredients
- Chicken breasts – Use boneless and skinless. Chicken thighs will work too.
- Eggs – I used large eggs.
- Panko – Italian breadcrumbs will work too. I love panko because it is extra crispy!
- Sesame seeds & parsley – These are used for garnish. You can leave them out if you prefer.
- Honey – This recipe works best with pourable honey rather than a thick, spread-style variety.
- Soy sauce – I used low-sodium.
- Garlic – Since this is the namesake of the recipe, feel free to add as much as you like. The more the merrier!
- Sriracha – You can use more or less as per your heat tolerance.
- Salt & pepper – Season to taste.
How to Make Baked Honey Garlic Chicken
- Prep the ingredients: Preheat the oven to 375F and line a baking sheet with parchment paper. Add the breadcrumbs to a shallow plate, and beat the eggs with salt and pepper in a separate plate.
- Bread the chicken: Coat each piece of chicken in the beaten egg, then coat them in the breadcrumbs. Arrange the pieces on the parchment lined sheet and bake for 20 minutes, or until golden brown and cooked through.
- Make the sauce: Add the honey, soy sauce, garlic, sriracha, salt, and pepper to a saucepan over medium heat. Bring the sauce to a boil, then reduce the heat to a simmer for about 5 minutes, stirring occasionally.
- Finish the chicken: Toss the chicken in the sauce, top with parsley and sesame seeds, and enjoy! You can leave some sauce on the side for dipping.
You can mix some spices into your breadcrumbs like chili powder, jerk spice, ranch seasoning, etc. Get creative with your little bites!
You can also switch up the sauce. Try sauces like buffalo, teriyaki, parmesan garlic butter, BBQ, or chipotle lime. The actual chicken bites only require 3 ingredients! You can throw them together any night of the week with whichever sauces you have laying around.
How to Serve
These delicious, saucy chicken bites can be served as an appetizer or as a main. They’re great alongside an assortment of finger foods. You can also serve them over rice with a side of roasted veggies like these to make a full meal:
- Italian Roasted Mushrooms and Veggies
- Roasted Asparagus and Tomatoes
- Roasted Green Beans
- Thyme Skillet Potatoes
- Garlic Parmesan Roasted Brussels Sprouts
How to Store Leftovers
Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, so the chicken stays crispy, bake at 400F for 5 minutes or until heated through. Keep a close eye on them to make sure they don’t burn.
By this point the breading will have absorbed most of the sauce, so you can always whip up another batch of sauce for dipping if you’d like.
Freezing
You can freeze these either before or after baking. Place them on a parchment paper lined baking sheet, cover with plastic wrap, freeze for 1-2 hours, then transfer them to a large freezer bag or airtight container. This will prevent them from freezing into a block together.
If you bake the chicken bites before freezing them, under-bake them slightly. This way when you reheat them in the oven, they will not burn. If you freeze them before baking, they’ll need an extra 5-10 minutes in the oven to make sure they’re fully cooked through.
Looking for More Tasty Appetizers? Try These!
- Sweet Chicken Bacon Bites
- Coconut Shrimp
- Chicken Milanese Bites
- Lemon Pepper Wings
- Bang Bang Chicken or Shrimp
- Parmesan Chicken Strips
- Cheesy Chicken Fritters
- Hot Honey Chicken
- Honey BBQ Chicken Tenders
- Sheet Pan Lemon Honey Garlic Chicken
- Honey Garlic Chicken Bites
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Baked Honey Garlic Chicken
Ingredients
- 3 chicken breasts (boneless and skinless, cut into 1 inch pieces)
- 2 eggs (beaten)
- 1½ cups Panko breadcrumbs
- sesame seeds (optional)
- fresh parsley (chopped, optional)
For Honey Garlic Sauce
- ¼ cup honey
- ¼ cup soy sauce
- 3 cloves garlic (minced)
- 1 tablespoon Sriracha sauce (optional)
- salt and pepper to taste
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375℉. Line a baking sheet with parchment paper.
- Add the breadcrumbs to a shallow plate. Beat the eggs in another shallow plate.
- Season beaten eggs with salt and pepper. Add chicken to the eggs and toss to make sure each piece is fully coated in the egg mixture.
- Coat each piece of chicken with breadcrumbs and place on baking sheet. Bake in preheated oven for about 20 minutes or until chicken is cooked through and slightly golden.
- In the meantime add all the sauce ingredients to a small sauce pan. Bring to a boil over medium heat, then turn down the heat and cook for a couple more minutes stirring occasionally.
- Pour sauce over chicken and toss so that the chicken pieces are fully coated. If there’s left over sauce, use for dipping. Garnish with sesame seeds and parsley if preferred.
- Serve over rice and/or veggies.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, so the chicken stays crispy, bake at 400F for 5 minutes or until heated through. Keep a close eye on them to make sure they don’t burn.
- You can freeze these either before or after baking. Place them on a parchment paper lined baking sheet, cover with plastic wrap, freeze for 1-2 hours, then transfer them to a large freezer bag or airtight container. This will prevent them from freezing into a block together.
- If you bake the chicken bites before freezing them, under-bake them slightly. This way when you reheat them in the oven, they will not burn. If you freeze them before baking, they’ll need an extra 5-10 minutes in the oven to make sure they’re fully cooked through.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I really like the way that it turned out and can’t wait to make it again, I did however in the sauce replace the Sriracha with paprika, cause I can’t handle spice at all.
What about air frying? Is that possible?
Yes, you can definitely air fry them. Fry the breaded chicken pieces in your air fryer then once they’re done, toss them in the sauce.
Let us know how it turns out!
I loved it will make again….
I tried your recipe and the whole family loved it !! Just wondering if I can do half maple syrup and half honey for the sauce !!
Yeah, that’d be fine.
oh my gosh this was sooooooo good! I love all of your recipes that I’ve tried Jo, but I think this one takes the cake. I doubled the sauce after reading some comments and I’m glad I did because it’s the best!
We’re so glad you love it! That’s a great idea, the more sauce the merrier 🙂
I made it to put in my daughter’s sandwich less lunch. Very good! Nice crisp. I seasoned the breadcrumbs before rolling the chicken in it. I kept the sauce separate for her lunch so she can drizzle when she’s ready. This recipe is a keeper.
Thanks Jo tried this recipe today… loved it… i fried the chicken instead of baking result was great can wait to try your other recipes
kind regards
Sofie
That sounds amazing! We’ll have to try that next time.
Can honey be heated, I have read somewhere that honey when heated is not good for health. Any idea? Really want to try the recipe.
Honey is the exact same heated, I should know, I heat it up because it makes the honey runnier than normal
Recipe was great! Served with zucchini and rice. Although with the soya sauce it turned out saltier than I would have liked so next time I won’t add any additional salt
I made this last week with some food I had left over in the house, and it was fabulous…so simple and satisfying! This was the first recipe of yours I’ve tried, and I’ll definitely try more. I’m planning to make it for my boyfriend tomorrow night with rice…any vegetable suggestions?
So glad you liked it!
I did it up with broccoli and water chestnuts. Yum.
Hi!
I see you have the nutrition information at the bottom of the recipe. Thanks for including that. Just wondering the amount of the actual serving size that the information is based on.
It says serving size is about 203g, so probably about 3/4 of a cup.
I made this tonight and my husband said “It was spectacularly good!” The whole family raved about it! This recipe is a keeper.
So glad you liked it!
Superb recipie!!Chicken was cooked like nuggets ..I cooked it 5-8 min more than mentioned as I wanted to make sure chicken gets cooked completely.The sauce was so yummy and easy to make.
Thanks for the awesome recipe ??
Loved the recipe! I tried it tonight but I left the chicken in the oven longer to make it extra crispy. When making this, make sure to season your chicken well. I would suggest seasoning the panko too
This sounds delicious! Making my grocery list now! I’m trying to find freezer meals…gets crazy in this house…think the honey garlic chicken is a good candidate? Thanks!