Baked Honey Garlic Chicken

Ingredients

• 3boneless, skinless chicken breasts, cut into 2.5 cm pieces
• 2eggs, beaten
• about 90 g (1½ cups)panko breadcrumbs
• to taste (optional)sesame seeds
• to taste (optional)fresh parsley, chopped
• 85 g (¼ cup)honey
• 60 ml (¼ cup)soy sauce
• 3 clovesgarlic, minced
• 15 ml (1 tablespoon, optional)Sriracha sauce
• to tastesalt and pepper

Instructions

1. 1

   Prepare the oven

   Heat the oven to 190°C (375°F). Line a baking sheet with parchment paper.

2. 2

   Set out coating

   Put the panko in a shallow plate. Beat the eggs in a separate shallow plate.

3. 3

   Coat the chicken

   Season the beaten eggs with salt and pepper. Add the chicken and toss until every piece is coated.

4. 4

   Bake until golden

   Cover each piece of chicken with panko and arrange it on the baking sheet. Bake in the preheated oven for about 20 minutes, until cooked through and lightly golden.

5. 5

   Cook the sauce

   Meanwhile, put all the sauce ingredients in a small saucepan. Bring to the boil over medium heat, then lower the heat and cook for a further couple of minutes, stirring occasionally.

6. 6

   Toss and garnish

   Pour the sauce over the chicken and toss to coat the pieces. Keep any extra sauce for dipping, and add sesame seeds and parsley if you like.

7. 7

   Serve with sides

   Serve over rice and/or with vegetables.

What is baked honey garlic chicken?

This dish pairs small, breaded chicken pieces with a glossy sauce of honey, soy sauce and garlic. It is an American-style home-cooking take on the familiar sweet-and-savoury combination, with optional Sriracha for heat.

Here, baking the panko-coated chicken keeps the method simple, while tossing the pieces in sauce just before serving brings the crisp coating and sticky glaze together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 294 calories, 25g protein, 36g carbs, 6g fat.

The chicken supplies most of the protein, while panko and honey contribute much of the carbohydrate. The egg coating, honey and soy-based sauce also contribute fat and sodium; serving the chicken with vegetables alongside rice is a practical way to balance the plate.

The coating and chicken

Chicken pieces: Cutting the breasts into evenly sized pieces helps them cook at a similar pace. Aim for roughly 2.5 cm pieces, as directed.

Panko: These airy breadcrumbs give the coating a light, crisp finish. Press them onto the egg-coated chicken so they adhere before baking.

Getting the coating to stick

Egg layer: Toss the chicken until each piece is covered, then let any excess egg drip off briefly before moving it to the panko.

Breadcrumb layer: Coat each piece individually and arrange it on the lined tray. Leaving a little space around the pieces helps the hot oven reach their surfaces.

Watch the bake

Timing: Bake at 190°C (375°F) for about 20 minutes, as the method specifies. Piece size and oven differences can affect the exact time.

Doneness: Check that the chicken is cooked through before adding the sauce. The coating should look lightly golden; it may not brown as deeply as fried chicken.

A quick honey-garlic sauce

Simmer: Bring the honey, soy sauce, garlic and optional Sriracha to the boil over medium heat, then lower the heat and cook for a couple more minutes, stirring now and then.

Coat at the end: Toss the baked chicken in the sauce shortly before serving. Keep any extra sauce separate for dipping rather than letting the coating sit in it.

Serving ideas

Rice: Serve the chicken over rice to catch the sweet-savoury sauce. Plain rice keeps the flavours of the glaze in focus.

Vegetables: Add vegetables alongside or serve them with the rice for a more complete plate. Sesame seeds and chopped parsley are optional finishing touches.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they bake at roughly the same rate.
• Use separate shallow plates for the egg and panko to make coating the pieces easier.
• Arrange the coated chicken in a single layer on the parchment-lined baking sheet.
• Stir the sauce as it simmers so the garlic and other ingredients stay well mixed.
• Reserve any sauce that has not touched the chicken for dipping.
• Add the sesame seeds and parsley just before serving if using them.

Variations

• Adjust the heat: Add the optional Sriracha for a spicy note, or leave it out for a milder sauce.
• Finish with sesame: Sprinkle sesame seeds over the coated chicken for a nutty garnish.
• Add fresh parsley: Use chopped parsley at the end for a fresh herbal finish.
• Serve with rice: Spoon the chicken over rice to make the most of the sauce.
• Add vegetables: Serve with vegetables alongside for a colourful plate.

Common mistakes to avoid

• Uneven pieces: Cut the chicken into similar-sized chunks so they cook more evenly.
• Patchy coating: Toss the chicken thoroughly in the beaten egg before coating each piece in panko.
• Crowded tray: Arrange the pieces in a single layer with space between them to help the coating bake rather than steam.
• Overcooked chicken: Check that the pieces are cooked through around the 20-minute mark, since size and oven performance can vary.
• Sauce-soaked coating: Toss the chicken in the sauce shortly before serving to preserve more of the coating’s texture.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in an oven until hot throughout; the coating may soften after being stored with the sauce.

Frequently asked questions