A healthy baked version of a favorite Chinese dish “Honey Garlic Chicken”. It has all the flavors of the original, soy sauce, honey, garlic and sriracha and tastes just as delicious. This crispy honey garlic chicken is super easy to make and can be on your dinner table in just 30 minutes.
Chinese Honey Garlic Chicken
Summer is here with a vengeance in Florida ! That means I go with my summer options- anything I can fix that is quicker, easier and keeps the kitchen cooler is what’s on the menu.
My family loves Asian food and I like the fact that most of their dishes tend to be on the healthier side. Dinners like Thai Beef with Carrot Basil Salad and Nam Sod Pork Salad. However, there are some that I love that are definitely not high on the health index. You know what I’m talking about – those nice crunchy fried plates of deliciousness like PF Chang’s Mongolian Beef. Well, I am happy to report, that you can still get your crunchy along with healthy with this baked version of honey garlic chicken.
Home late from work? No problem! This will only take you about 30 minutes from start to finish. Check out the easy steps to make this for dinner tonight!
How to Make
- Preheat oven to 400 degrees and gather ingredients. (step 1)
- Cut chicken into bite-sized chunks. Season with salt & pepper. (step 2)
- Whisk eggs in small bowl. Drop chunks of chicken in egg mixture. (step 3)
- Place panko crumbs on a large flat plate and coat egg-dipped piece of chicken in crumbs. (step 4)
- Press crumbs onto chicken so they are completely coated. (step 5)
- Place on cookie sheet that has been sprayed with nonstick spray. Bake. (step 6)
- While chicken is baking gather ingredients for honey garlic sauce. (step 1)
- In a medium saucepan, combine honey, garlic, soy and sriracha. (step 2)
- Bring to a simmer. (step 3)
- Combine cornstarch with 2/3 cup water and stir to mix well. (step 4)
- Pour into honey garlic mixture. (step 5)
- Continue to whisk sauce as sauce thickens. When it is thick enough it will coat a spoon. It usually takes about 3 minutes. Remove from heat. (step 6)
- Remove chicken from oven and pour into bowl.
- Pour honey garlic sauce over baked chicken. (photo 1)
- Gently stir to coat. (photo 2)
- Pour into serving bowl. Garnish with green onions and sesame seeds.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Of course! Purchase boneless, skinless chicken thighs and cube as you would the chicken breasts and follow the recipe as written.
What can I serve this with for a lower carb option?
This is just as delicious when served over quinoa or cauliflower rice.
Is this dish gluten-free?
As written, this recipe is not gluten-free but it can easily be made so with a few substitutions. Just replace panko with gluten free bread crumbs and Tamari for regular soy sauce and you’re home free. And for an extra precaution make sure the cornstarch you are using is gluten-free as well.
This crispy Honey Garlic Chicken is everything you’ve always wanted in your favorite Chinese dish. It’s quick and easy, baked, not fried, with a nice crunch and a sweet flavorful sauce. Definitely a must add to your light and healthy summer weeknight meal plan.
Related Recipes
Chicken Stir Fry with Plum Sauce
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- 1 lb. boneless skinless chicken breasts
- Salt & pepper to taste
- 2 eggs
- 1 1/2 cups Panko or gluten-free bread crumbs
- 2/3 cup honey
- 6-8 cloves garlic minced
- 4 Tablespoons soy sauce (tamari for gluten-free diets)
- 2 Tablespoons sriracha
- 2 Tablespoons cornstarch
- 3 green onions sliced thinly
- 1-2 Tablespoons sesame seeds
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Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray.
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Cut chicken into bite-sized chunks. Season with salt & pepper.
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Whisk eggs in small bowl. Place panko crumbs on a large flat plate.
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Dip chicken pieces in egg then into Panko crumbs, pressing them into the chicken so they are completely coated.
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Place on prepared cookie sheet. Bake in oven for 25 minutes, turning after the first 15 minutes.
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While chicken is baking prepare the sauce. In a medium saucepan, combine honey, garlic, soy and sriracha. Bring to a simmer.
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Combine cornstarch with 2/3 cup water and pour into saucepan. Continue to whisk sauce as it thickens. This should only take about 1-3 minutes. Remove from heat.
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Remove chicken from oven and drop into sauce. Gently stir to coat then pour into serving bowl.
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Garnish with green onions and sesame seeds.
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Serve over rice, quinoa or cauliflower rice.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Of course! Purchase boneless, skinless chicken thighs and cube as you would the chicken breasts and follow the recipe as written.
What can I serve this with for a lower carb option?
This is just as delicious when served over quinoa or cauliflower rice.
Is this dish gluten-free?
As written, this recipe is not gluten-free but it can easily be made so with a few substitutions. Just replace panko with gluten free bread crumbs and Tamari for regular soy sauce and you're home free. And for an extra precaution make sure the cornstarch you are using is gluten-free as well.
This post has been updated to include step by step instructions and often asked questions. The original post was published on June 21, 2105.
