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
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
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Serves: 4
Baked Honey Garlic Chicken – little chicken nuggets, breaded and baked to a crispy perfection, then drizzled with an amazing sweet, spicy and garlicky sauce.
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 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.
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.
Nutrition Information:
Calories: 294kcal (15%)Carbohydrates: 36g (12%)Protein: 25g (50%)Fat: 6g (9%)Saturated Fat: 1g (6%)Cholesterol: 136mg (45%)Sodium: 913mg (40%)Potassium: 437mg (12%)Fiber: 1g (4%)Sugar: 19g (21%)Vitamin A: 144IU (3%)Vitamin C: 4mg (5%)Calcium: 65mg (7%)Iron: 2mg (11%)
Jamie says
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!
Jo Cooks Team says
We’re so glad you love it! That’s a great idea, the more sauce the merrier 🙂
Vandana Nagpal-Shah says
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.
Sofia Evangelou says
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
Nicole Beaulieu says
That sounds amazing! We’ll have to try that next time.
Ruby says
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.
Michelle says
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
Mara says
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?
Joanna Cismaru says
So glad you liked it!
Julia says
I did it up with broccoli and water chestnuts. Yum.
Keith says
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.
Joanna Cismaru says
It says serving size is about 203g, so probably about 3/4 of a cup.
Delma Koppe says
I 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
So glad you liked it!
Shweta says
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 ??
Amor says
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
Nicole says
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!
Dani says
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!
Joanna Cismaru says
My pleasure, I love hearing this, always a bonus when kids enjoy these recipes. 🙂
Sophie says
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!
Joanna Cismaru says
Glad you liked it!
Kay says
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!