Emma's Crispy Baked Honey-Garlic Chicken
Emma P
4
15 minutes
20 minutes
American
Crispy, oven-baked chicken nuggets drizzled in an amazingly sweet and spicy honey-garlic sauce—this recipe delivers all the satisfaction of takeout with none of the deep frying. Golden panko-crusted chicken pieces are baked until perfectly crispy, then tossed in a sticky, flavorful sauce that balances sweet honey, savory soy sauce, and a kick of Sriracha heat.
What makes this recipe so versatile is how you can serve it. Pile it over fluffy rice for a complete meal, toss it with fresh greens for a protein-packed salad, or serve it alongside roasted vegetables for a balanced dinner. The panko coating stays crispy even after being coated in sauce, and the honey-garlic glaze is so addictive you'll want to make extra for drizzling.
Submitted by Emma P with thanks
Ingredients
For the Chicken
- 2 large eggs, beaten
- Salt and ground black pepper, to taste
- 1½ cups panko bread crumbs
- 3 boneless, skinless chicken breast halves (about 15 oz total), cut into 1-inch pieces
For the Honey-Garlic Sauce
- ¼ cup honey
- ¼ cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon Sriracha sauce (adjust to taste)
Optional Garnish
- Sesame seeds
- Fresh parsley, chopped
- Sliced green onions
Directions
- Preheat and prepare: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.
- Set up breading station: Place the beaten eggs in a shallow dish and season generously with salt and black pepper. Whisk to combine. Place the panko bread crumbs in another shallow dish.
- Bread the chicken: Working with one piece at a time, dunk each piece of chicken in the beaten egg mixture, allowing any excess to drip off. Then coat well with panko bread crumbs, pressing gently to help the crumbs adhere. Transfer the breaded chicken to the prepared baking sheet. Repeat with all remaining chicken pieces, arranging them in a single layer with space between each piece for even crisping.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the chicken is golden brown and crispy on the outside and no longer pink in the centers. The internal temperature should reach 165°F (74°C).
- Make the sauce: While the chicken is baking, combine the honey, soy sauce, minced garlic, and Sriracha in a small saucepan over medium heat. Whisk to combine and bring to a boil. Once boiling, reduce the heat to low and simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and the garlic becomes fragrant.
- Coat and serve: Remove the cooked chicken from the oven and transfer the pieces to a large shallow dish or bowl. Pour the warm honey-garlic sauce over the top and toss gently until all chicken pieces are well coated and glossy.
- Garnish: Transfer to a serving platter and garnish with sesame seeds, chopped fresh parsley, or sliced green onions if desired. Serve immediately.