Crunchy baked chicken pieces are coated in a honey garlic sauce. A perfect weeknight meal.
I’m currently obsessed with baking chicken in panko crumbs after making my baked orange chicken. The chicken comes out so crunchy that I don’t miss the deep frying at all.
One thing I learned recently is that not all panko bread crumbs are the same. I’ve been testing out various brands and I can’t believe the difference. Some brands make the crumbs way too big and they don’t coat well and don’t bake evenly, looking pale and unappetizing.
My current favorite brand is Kikkoman. The panko bread crumbs are very fine, so they cook and brown evenly. I also still need to try Progressive’s version because from the picture on the box, it looks pretty promising as well. Do you have a favorite brand?
The chicken for this dish came out amazing. The pieces were so light and crunchy! I then coated them in a golden honey and garlic sauce. The sauce has some savory ingredients so it’s not overly sweet. And it has quite the pungent garlic flavor too. It’s hard to see from the picture, but there’s a lot of chopped garlic in there. I really love how this dish came out.
If you like this recipe, you can also check out:
Baked Honey Garlic Chicken
- 1/2 lb boneless chicken thighs cut into 1-inch pieces
- 1 cup panko bread crumbs (see note)
- 1 extra large egg whisked
- 1 tbsp white sesame seeds optional, for garnish
- 1 tbsp fresh chopped scallions optional, for garnish
for the sauce
- 6 tbsp honey
- 4 garlic cloves minced
- 1 tsp onion powder
- 1/4 cup water + 1/2 tbsp cornstarch
- 1 1/2 tbsp low sodium soy sauce
- 1 1/2 tbsp sriracha sauce
- 2 tbsp water
- Preheat oven to 400°F. Dip chicken pieces in egg and then roll in bread crumbs until fully coated and place on a baking sheet lined with parchment paper. Repeat until all chicken is coated.
- Bake the chicken for 15-20 minutes or until the chicken coating is a dark golden brown and is crunchy.
- While chicken is cooking, make the sauce on the stove. Add all sauce ingredients except the 1/2 tbsp cornstarch + 1/4 cup water. Bring to a low boil. In a small bowl, dissolve cornstarch in water, then add to the mixture.
- Stir until sauce boils again and cook until sauce thickens. Pour sauce on chicken right before serving. Garnish with sesame seeds and scallions if desired.
- I recommend using Kikkoman breadcrumbs as they brown evenly, even at the bottom.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.