Last updated on February 27th, 2018 at 04:52 am
Baked Honey Garlic Chicken – little chicken nuggets, breaded and baked to a crispy perfection, then drizzled with an amazing sweet, spicy and garlicky sauce.
Oh this chicken, you guys! It’s sweet, it’s spicy, it’s garlicky and totally delicious. These tiny tender full of flavor pieces of chicken are first baked to a golden perfection, then dipped in this sweet and spicy sauce. True perfection, especially when served over rice or with a side of veggies.
I never get tired of this chicken, and I made similar chicken like this before, for example the Bang Bang Chicken, however that chicken was fried, and so I wanted to make a healthier version. So many of you have written to me and asked if the bang bang chicken can be baked instead and the answer is YES. That’s the beauty of using Panko breadcrumbs, you get crispy chicken whether you bake it or fry it.
I would rather eat chicken than beef. It’s as simple as that. I totally love to create all sort of different recipes with chicken and try different flavor combinations. But there’s nothing better than good crispy chicken. That’s why this chicken is perfection. And it’s so simple to make. You beat a couple eggs then season with some salt and pepper and drench the chicken in the egg. This is what helps the breadcrumbs stick to the chicken. Then you take each chicken piece and roll it through breadcrumbs. See this is fun to make.
These tiny chicken morsels, all breaded are ready for baking. In just about 20 minutes, you have yummy chicken nuggets that are crispy, but not greasy. All they need is that delicious sweet, garlicky and spicy sauce that you can literally whip up in no time at all. Then you either drizzle it over the chicken, or dip your chicken in it and eat. Eat all you want, this is guilt free chicken.
Here are some more great Chicken recipes that might knock your socks off!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Baked Honey Garlic Chicken
Ingredients
- 3 chicken breasts boneless and skinless, cut into 1 inch pieces
- 2 eggs beaten
- 1 1/2 cups Panko breadcrumbs
- sesame seeds optional
- fresh chopped parsley optional
For Honey Garlic Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic minced
- 1 tbsp Sriracha sauce optional
- salt and pepper to taste
Instructions
- 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.
Vandana Nagpal-Shah says
March 3, 2019 at 5:58 pmI 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.
Sofia Evangelou says
June 6, 2018 at 11:18 pmThanks 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
Nicole Beaulieu says
June 7, 2018 at 10:38 amThat sounds amazing! We’ll have to try that next time.
Ruby says
February 2, 2018 at 8:28 pmCan honey be heated, I have read somewhere that honey when heated is not good for health. Any idea? Really want to try the recipe.
Michelle says
November 20, 2017 at 9:05 pmRecipe 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
Mara says
May 4, 2017 at 10:33 pmI 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?
Joanna Cismaru says
May 5, 2017 at 9:47 amSo glad you liked it!
Julia says
September 21, 2017 at 1:51 pmI did it up with broccoli and water chestnuts. Yum.
Keith says
January 10, 2017 at 12:59 pmHi!
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.
Joanna Cismaru says
January 10, 2017 at 5:06 pmIt says serving size is about 203g, so probably about 3/4 of a cup.
Delma Koppe says
October 5, 2016 at 7:50 pmI made this tonight and my husband said “It was spectacularly good!” The whole family raved about it! This recipe is a keeper.
Joanna Cismaru says
October 5, 2016 at 8:24 pmSo glad you liked it!
Shweta says
August 4, 2016 at 6:47 amSuperb 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 ??
Amor says
July 1, 2016 at 9:47 pmLoved 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
Nicole says
June 3, 2016 at 4:01 pmThis 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!
Dani says
May 29, 2016 at 1:51 pmI had been looking for an alternative to standard frying for recipes like this. The first time I made this dish, my husband was out of town and my PICKY BEYOND BELIEF 8-year-old son told me, “This is so good, you should open a restaurant.” Trust me…coming from that kid, that’s something special. This recipe is perfect/delicious/wonderful exactly as is, but I’m also thrilled to have a new way of preparing things like sweet & sour chicken, orange chicken, etc.
Bravo! And THANK YOU FOR SHARING!
Joanna Cismaru says
May 29, 2016 at 2:06 pmMy pleasure, I love hearing this, always a bonus when kids enjoy these recipes. 🙂
Sophie says
May 16, 2016 at 6:50 pmI’ve had this saved on Pinterest for a while but just got around to making it. I didn’t change a thing, it’s absolutely wonderful!
Joanna Cismaru says
May 16, 2016 at 6:57 pmGlad you liked it!
Kay says
April 23, 2016 at 9:32 pmI’m writing this review as I eat this and it’s delicious. I had all the ingredients on hand sans the parsley. It’s very fast and easy and I love that no frying is involved. 20 min at 375F worked perfectly for me. Next time I will double the sauce and probably use it for dipping. The panko crust is delicate and some fell off while tossing it with the sauce. It also gets soggy quickly and loses the fantastic crunch. Thank you!