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.
Baked Honey Garlic Chicken
Yield: About 4 - 5 servings
- 1 1/2 lbs bonless skinless chicken breasts , diced into 1-inch cubes
- 2 large eggs
- 1 1/2 cups panko bread crumbs
- 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
Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper, set aside.
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).
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.
Toss chicken with sauce just immediately before serving. Sprinkle chicken with green onions and sesame seeds. Serve with rice or cauliflower rice if desired.
Recipe source: inspired by tastemade