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
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.
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
- Firecracker Chicken Meatballs
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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 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
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.
Recipe 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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!
I 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!
My pleasure, I love hearing this, always a bonus when kids enjoy these recipes. 🙂
I’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!
Glad you liked it!
I’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!
Hi Jo – this looks great and I plan on making it tonight. For the serving size, it says 203g – approximately how much chicken is that? (like a cup, 2 cups, etc?) Thanks.
Hi Liz,
203 g is more like 3/4 cup. 🙂
Aha. Thanks!
Wow this was soooo good! A LOT of sodium though! Is your sodium calculation using regular soy sauce or reduced sodium? Thanks!
It’s using regular soy sauce, so you can definitely cut the sodium down by using low sodium soy sauce.
I love this recipe! The sauce is so great! The perfect combination of sweet and spicy.
This recipe is absolutely wonderful! I have added it to my “go-to” recipe book since I have made it several times already. Followed the recipe with the exception of substituting chopped green onions for the parsley and served it with vegetable fried rice. Thank you for the new family favorite!!
Thank you!! So glad you like this!
What else could you use besides sriarcha for the kick?
You could use your favorite hot sauce.
I forgot to give it 5 stars!!!!!!!!!!!!!!!
Just made this last night..and it was a HUGE hit!!! Everyone loved it..I just finished the leftovers I brought in for lunch today..and I want more!! It was absolutely delicious!! I can’t wait to try more of your recipes!! thank you!!
My pleasure, glad you liked it!
I’m going to try this tonight. What sides food did you make to go with it?
You could serve this over some rice, or with a nice green salad for a healthier alternative.
Lord have mercy! I’m actually going to confess this is now our go-to recipe on Sunday. Just a nice sweet-spicy meal with a perfect crunch. I’m so glad I found your recipe tonight on Pinterest! Thank you for sharing this.
Oh I’m so glad you enjoyed this! 🙂
Absolutely wonderful recipe! As a full-time student and full-time worker, finding the time to make a healthy meal AND eat it is a challenge! However, this was quick and easy! The only reason why this took me longer to make was because I didn’t have bread crumbs and had to throw some bread in the oven and make them myself. I’ll probably double the sauce next time though – it was SO good but I feel like there wasn’t enough. I’ll know for next time!
Just made this tonight. Turned out great! My husband and my extremely picky 7 year old both loved it. I basically doubled the sauce, and I’m glad I did. It’s delicious, and we gobbled it up. I will definitely make this again. Can’t believe it turns out so crispy and delicious, with absolutely no frying. Make my day, why don’t ya?
LOL Glad you liked it. 🙂
The Baked Honey Garlic Chicken is absolutely delicious!! I served the chicken with some steamed rice and broccoli. Thank you so much for sharing the recipe, Jo!! 🙂
My pleasure, glad you liked it!