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a bowl of baked honey garlic chicken
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4.65 from 73 votes

Baked Honey Garlic Chicken

Baked Honey Garlic Chicken - little chicken nuggets, breaded and baked to a crispy perfection, then drizzled with an amazing sweet, spicy and garlicky sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: baked chicken, baked honey garlic chicken
Servings: 4
Calories: 294kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

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

  1. 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.
  2. 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.
  3. 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

Serving: 1serving | Calories: 294kcal | Carbohydrates: 36g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 136mg | Sodium: 913mg | Potassium: 437mg | Fiber: 1g | Sugar: 19g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg