Baked Honey Garlic Chicken

03.24.2017

Why fry it when you can bake it? Really I absolutely love fried, crispy Chinese chicken buuuuut frying isn’t all that healthy so I now find myself trying to make things with the baked method more often. This Baked Honey Garlic Chicken is quick and easy to make and the end results are perfectly satisfying sweet and sticky, Chinese take-out style deliciousness and it’s perfect so serve up any day of the week. Why go out when you can cook something this good at home?

The method for crispy chicken here is to cover each piece with egg and panko bread crumbs and bake it instead of coating it if flour and deep frying it. And then be sure to add the saucy coating right when you are ready to serve it because it will start to soak into the panko bread crumbs and soften them. Mmmm. Mmmm. Mmmm. I love this sweet and sticky honey-garlic combo. Also those crunchy little sesame seeds. Love em.

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Baked Honey Garlic Chicken

Ingredients

Chicken

  • 1 1/2 lbs bonless skinless chicken breasts , diced into 1-inch cubes
  • 2 large eggs
  • 1 1/2 cups panko bread crumbs

Sauce

  • 1/3 cup water , divided
  • 2 1/2 tsp cornstarch
  • 1 1/2 tsp olive oil
  • 1 1/2 Tbsp minced garlic
  • 1 tsp finely peeled and minced ginger
  • 1/3 cup honey
  • 3 1/2 Tbsp soy sauce

Instructions

  1. Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper, set aside.
  2. In a small mixing bowl whisk eggs until well blended. Pour panko bread crumbs into a shallow dish. Dip chicken pieces in egg (I worked in batches of about 6 pieces at a time) then transfer to panko and toss to coat each piece. Transfer to baking sheet laying them in a single layer. Repeat until all of the chicken has been coated. Bake chicken in preheated oven until chicken has cooked through (center of larger pieces should register 165 on an instant read thermometer, about 12 - 14 minutes (note that the coating won't be very golden brown, most of the color comes from the sauce so don't over-bake the chicken or it will dry).
  3. While chicken is baking prepare honey garlic sauce. Add 1 Tbsp of the water to a small bowl. Add in cornstarch and whisk until smooth, mix in remaining water then set aside. Heat oil in a small saucepan over medium heat. Add garlic and ginger and saute just until lightly golden to remove the harsh bite, about 20 - 30 seconds. Remove pan from heat. Add in honey and soy sauce and whisk water/cornstarch mixture once more and pour into pan. Return pan to heat, bring mixture to a boil then allow to boil until thickened, about 30 seconds to 1 minute. Remove from heat, cover to keep warm until chicken is done.
  4. Toss chicken with sauce just immediately before serving. Sprinkle chicken with green onions and sesame seeds. Serve with rice or cauliflower rice if desired.
  5. Recipe source: inspired by tastemade

9 comments

  • Laura | Tutti Dolci: Love that golden panko coating, this is dinner perfection! :) March 24, 2017 at 7:12pm Reply

  • cakespy: Crispy and chicken are two of my favorite things! This baked chicken looks better than even fried! Love the honey garlic flavor combo. March 25, 2017 at 11:49am Reply

  • Sara @ Last Night’s Feast: Yum! This is definitely a crowd-pleasing meal =) March 25, 2017 at 12:55pm Reply

  • Ashton Swank: Oh man, this looks right up my alley! *swoon* I could eat honey chicken allllll the days of my life and never get tired of it. Pinned! March 27, 2017 at 8:31am Reply

    • Jaclyn: Thanks so much Ashton! March 27, 2017 at 10:23am Reply

  • Teresa: Made this for dinner- it was a hit with all the kids! Next time, I might double the sauce. It was enough to coat, but not much more. Thanks! April 2, 2017 at 6:16pm Reply

    • Jaclyn: Glad the kids loved it Teresa! April 18, 2017 at 1:16pm Reply

  • Kimberly Mott: This was fantastic! My two year old loved it! April 13, 2017 at 11:54am Reply

    • Jaclyn: I’m so glad it was enjoyed Kimberly :)! Thanks for your comment! April 13, 2017 at 6:36pm Reply

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