This Baked Honey Garlic Chicken is better than takeout! Just as sweet and tangy as your favorite, it has a slightly spicy bite and the same crispy coating and sticky-sweet sauce.
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.
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Table of contents
Chinese Honey Garlic Chicken
Whenever you're craving Chinese food, you can make healthier versions of your favorite dishes. Dinners like Thai Beef with Carrot Basil Salad and Nam Sod Pork Salad are easy to throw together and good for you, too.
This honey garlic chicken recipe tastes so sweet and spicy that you'll be surprised how good it is for you! If you want to control how much sugar you eat, use a honey substitute and coat the chicken in almond flour. It's so easy and perfect for hectic weeknight dinners.
Why You'll Love This Baked Honey Garlic Chicken Recipe
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!
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. It's definitely a must-add to your light and healthy weeknight meal plan.
These honey garlic chicken bites can be served as an appetizer or entree. They're just little nuggets of yumminess, so make a double batch and invite your friends over for some tasty Chinese food.
Honey Garlic Chicken Ingredients
For the crispy baked chicken:
- Boneless skinless chicken breasts
- Salt
- Ground black pepper
- Eggs
- Panko bread crumbs
For the honey garlic sauce:
- Honey
- Garlic
- Soy sauce
- Sriracha
- Cornstarch
- Water
Garnishes:
- Green onions
- Sesame seeds
How to Make Honey Garlic Chicken
For the crispy baked chicken:
- Set up an assembly line with bite-sized pieces of chicken, a wide-mouthed bowl for the whisked egg, and another bowl for the panko crumbs.
- Season the chicken then dip each bite into whisked eggs.
- Place panko crumbs on a large flat plate and coat the egg-dipped pieces of chicken in crumbs.
- Lay on a greased baking sheet in a single layer. Make sure there is room around each piece so that it will brown evenly. Bake for 25 minutes, turning after 15 minutes.
For the honey garlic sauce:
- While the chicken is baking, place honey, soy sauce, sriracha, and garlic in a saucepan.
- Bring to a simmer, whisk occasionally.
- Combine cornstarch with water and stir to mix well. Pour into simmering sauce.
- Continue to whisk as it thickens, about 2-3 minutes then remove from heat. The sauce should be thick enough to coat a spoon.
To assemble:
- Remove the baked chicken from the oven.
- Place it into a large bowl.
- Pour the honey garlic sauce over the chicken.
- Gently stir to coat.
Pour the honey garlic glazed chicken into a serving bowl. Garnish with green onions and sesame seeds. Serve over rice, couscous, or ramen or lo mein noodles. Enjoy!
Recipe Tips
- Chicken breast tends to dry out if over-baked. Check the internal temperature and it's done when the internal temp is 165°F.
- Freshly chopped garlic will have the best flavor so don't substitute it with pre-chopped or jarred garlic.
- Use local raw honey to help with allergies.
- Add the sauce just before serving so the chicken will be crispy. Otherwise, the sauce will soften the Panko crust.
Recipe Variations
- Honey Garlic Chicken Legs - Use legs instead of breasts. Place the breaded legs on a wire rack over a baking sheet. Bake at 425°F for 40 to 45 minutes, or until the internal temperature is 175°F.
- Honey Garlic Chicken Tenders - Use chicken tenders instead of cutting chicken breasts into bite-sized pieces.
- Honey Garlic Chicken Thighs - Simply substitute boneless skinless thighs for the chicken breasts. Note that thighs take a little longer to cook so add 5 minutes to the cooking time and check for doneness (internal temp is 165°F).
- Honey Garlic Chicken Wings - Use chicken wings instead of breasts. Place the breaded wings on a wire rack over a baking sheet. Bake at 425°F for 30 to 45 minutes.
What to Serve With Honey Garlic Chicken
Are you wondering what are some great sides for honey garlic chicken? Here are some ideas:
- Rice - Steamed white rice, brown rice, cauliflower rice, or shirataki rice.
- Pasta - Couscous or orzo.
- Noodles - Chow mein, lo mein, ramen, rice, soba, or udon.
- Grains - Quinoa, bulgur, or barley.
- Vegetables - Broccoli, carrots, or green beans.
- Tortillas - along with chopped cabbage, carrots, cucumbers, lettuce, and rice to make wraps.
Frequently Asked Questions
Of course! Purchase boneless, skinless chicken thighs and cut them as you would the chicken breasts and follow the recipe as written.
This is just as delicious when served over quinoa or cauliflower rice.
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 extra precaution, make sure the cornstarch you are using is gluten-free as well.
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Baked Honey Garlic Chicken
Equipment
Ingredients
- 1 lb. boneless skinless chicken breasts
- Salt & pepper to taste
- 2 eggs
- 1 ½ cups Panko or gluten-free bread crumbs
Sauce
- ⅔ 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
Instructions
- Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray.
- Cut chicken into bite-sized chunks. Season with salt & pepper.
- Whisk eggs in small bowl. Place panko crumbs on a large flat plate.
- Dip chicken pieces in egg then into Panko crumbs, pressing them into the chicken so they are completely coated.
- Place on prepared cookie sheet. Bake in oven for 25 minutes, turning after the first 15 minutes.
- While the chicken is baking prepare the sauce. In a medium saucepan, combine honey, garlic, soy sauce, and sriracha. Bring to a simmer.
- Combine cornstarch with ⅔ cup water and pour into saucepan. Continue to whisk sauce as it thickens. This should only take about 1-3 minutes. Remove from heat.
- Remove chicken from oven and drop into sauce. Gently stir to coat then pour into serving bowl.
- Garnish with green onions and sesame seeds.
- Serve over rice, lo mein noodles or couscous.
Notes
Nutrition
This post has been updated with new photos, step-by-step instructions, and more useful information. The original post was published on June 21, 2105.
