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Baked Honey Garlic Chicken

Crispy baked chicken bites tossed in a sticky honey-garlic sauce for an easy weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 3 chicken breasts boneless, skinless, cut into 1-inch pieces
  • 2 eggs beaten
  • 1.5 cups panko breadcrumbs
  • sesame seeds optional, for garnish
  • fresh parsley chopped, optional for garnish
  • 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 the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Place the panko breadcrumbs on a shallow plate and beat the eggs in another shallow plate; season the beaten eggs with salt and pepper.
  • Add the cut chicken pieces to the seasoned beaten eggs and toss to coat each piece fully.
  • Working in batches if needed, dredge each egg-coated chicken piece in the panko until evenly coated, then arrange the pieces on the prepared baking sheet in a single layer.
  • Bake the chicken in the preheated oven for about 20 minutes, or until the chicken is cooked through and the coating is lightly golden.
  • While the chicken bakes, combine the honey, soy sauce, minced garlic, and Sriracha (if using) in a 1-quart saucepan; bring to a boil over medium heat, then reduce heat and simmer for 2–3 minutes, stirring occasionally, until slightly thickened.
  • Transfer the baked chicken to a bowl, pour the warm sauce over it, and toss to coat each piece thoroughly; reserve any extra sauce for dipping if desired.
  • Garnish with sesame seeds and chopped parsley if using, and serve over rice or vegetables.

Equipment

  • Baking Sheet
  • Parchment Paper
  • shallow plates (for egg and breadcrumbs)
  • 1-quart saucepan
  • Mixing Bowl
  • Tongs or fork

Notes

  • Store leftovers in an airtight container in the fridge for 3–4 days.
  • To reheat and keep crisp, bake at 400°F for about 5 minutes until heated through.
  • Freeze before or after baking on a parchment-lined sheet, then transfer to a freezer bag.
  • If freezing after baking, slightly under-bake first to avoid overcooking when reheating.
  • If frozen before baking, add 5–10 minutes to the baking time when cooking from frozen.