This Honey Garlic Chicken baked in the oven instead of fried but still just as delicious! Bite size chicken pieces are coated with crispy panko bread crumbs then baked until tender, then they're tossed with an addictive sweet and garlicy sauce. So good!!
Ready in: 30minutes
1 1/2lbsbonless skinless chicken breasts, diced into 1-inch cubes
1 1/2cupspanko bread crumbs
1 1/2tspolive oil
1 1/2Tbspminced garlic
1tspfinely peeled and minced ginger
3 1/2Tbspsoy sauce
Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper, set aside.
In a bowl whisk eggs until well blended. Pour panko bread crumbs into a separate 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 14 - 18 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 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 and sprinkle with green onions and sesame seeds. Serve with rice or cauliflower rice if desired.