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Baked Honey Garlic Chicken
This delightful recipe is easy to follow and perfect for any occasion.
Prep Time
10 mins
Cook Time
20 mins
Servings:
4
Course:
Main Course
Cuisine:
Asian
Ingredients
Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite sized chunks
- sea salt to taste, freshly ground pepper
- black pepper to taste, freshly ground pepper
- 1-2 egg well-beaten, large
- 1 cup panko crumbs
Honey Garlic Sauce:
- ⅓ cup honey
- 3 cloves garlic minced
- 2 tbsp soy sauce
- 1 tsp sriracha
- 1 tbsp cornstarch
- ⅓ cup water
- 2 green onions thinly sliced
- 1-2 tsp sesame seeds toasted
Instructions
- Line a baking sheet with foil, then coat it with cooking spray.
- Season chicken bites with sea salt and freshly cracked pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko crumbs, pressing to coat evenly. Place onto the baking sheet.
- Once all the chicken has been coated, place the baking sheet into the refrigerator for 30 minutes. Side Note: This step helps the panko adhere to the chicken and prevents it from sticking to the baking sheet when flipping the chicken bites during cooking.
- Preheat oven to 400 degrees.
- Place the baking sheet into the oven and bake until golden brown and crisp, about 15-20 minutes. Flipping the chicken halfway through cooking, if needed. I used the convection setting on my oven and didn't need to flip it.
- Make the sauce in a medium saucepan over medium-high heat by combining the honey, garlic, soy sauce, and Sriracha.
- In a small bowl, combine cornstarch and ⅓ cup water.
- Once the honey mixture is boiling, stir the cornstarch mixture into the saucepan until thickened, about 1-2 minutes.
- Remove the chicken from the oven and place it into a large bowl.
- Drizzle the sauce over the chicken, then gently toss to coat evenly.
- Sprinkle the top with green onions and toasted sesame seeds, then serve over garlic rice. Enjoy.
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