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!
Three ingredient chicken bites plus a five ingredient sauce equals an incredibly easy way to satisfy your crispy chicken cravings. Keep scrolling for the full recipe and ingredient amounts.
- 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.
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
- Firecracker Chicken Meatballs
Looking for more recipes? Follow on…
Baked Honey Garlic Chicken
- 3 chicken breasts boneless and skinless, cut into 1 inch pieces
- 2 eggs beaten
- 1 1/2 cups Panko breadcrumbs
- sesame seeds optional
- fresh parsley chopped, optional
For Honey Garlic Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic minced
- 1 tablespoon Sriracha sauce optional
- salt and pepper to taste
- Preheat oven to 375 F degrees. 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.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.