Baked Honey Garlic Chicken — Damn Delicious

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Baked Honey Garlic Chicken

A take-out favorite that you can make right at home, baked to crisp perfection. It’s healthier, cheaper and so much tastier!

Baked chicken bites. Honey. And garlic. I think the title says it all, right?

Yes, there’s absolutely no hot pot of oil here. No splattering of hotness of any kind. And after my oil splatter burn the other day, I think it’s safe for me to stay away from any fried foods for the time being.

Best of all, this chicken here still has that amazing crisp-tender texture, smothered in that sweet garlicky sauce. A sauce so good that you’ll want to double or triple it for other uses. Like an extra drizzle of sauce. Or for guzzling. Take your pick.

Baked Honey Garlic Chicken

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

A take-out favorite that you can make right at home, baked to crisp perfection. It’s healthier, cheaper and so much tastier!


  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • 1 cup Panko*

For the honey garlic sauce

  • 1/3 cup honey, or more, to taste
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Sriracha, optional
  • 1 tablespoon cornstarch
  • 2 green onions, thinly sliced
  • 2 teaspoons sesame seeds


  1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
  3. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
  4. In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
  5. Serve immediately, garnished with green onions and sesame seeds, if desired.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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Um, yes! This sounds so delicious!

That last macro shot is just stunning! I want to reach out and touch those little sesame seeds!

Wow, this looks utterly delicious. No frying and tons with garlic, I am in. My family have been eating raw garlic ever since. My dad swears its ability to remove tumors and my mom seconded by saying it lowers cholesterol. As for me, I am just following their lead knowing that garlic makes the foods smell better and taste better… but parents are always right, right? As currently, studies have shown that garlic indeed have great health benefits. Thanks for another great recipe inspiration.

OK, I officially just drooled a bit on my keyboard. These look beyond words good!

A nice and easy recipe. Thank you.

This looks delicious!

Loove that this is baked, AND especially that I have all the ingredients on hand so I can totally make this soon! Pinned 🙂

Chungah: A thousand thank yous for this fab recipe. I have been looking for a Chinese style recipe like this for the past year; either for a baked Orange Chicken or Honey Garlic Chicken. I do not fry anything in my cooking, so the baked part is essential! Perhaps you can develope an Orange Chicken Sauce recipe to use in place of the Honey Garlic Sauce?

You can try to use the sauce from my Chinese orange chicken recipe:

Oh. My. Gosh. I have Panko in the cupboard AND I have a new oven element – this is meant to be – PLUS this happens to be one of our all time favorites – thank you yet again!

This looks absolutely fantastic Chung-Ah!
I hope the burn gets better soon, it always seems to get better than worse, and then finally it heals! I burnt myself in the kitchen last weekend and it’s only just started to recover properly, sigh – you live and you learn ey? Have a fantastic weekend! x

This looks great ChungAh! Looks super crispy!

mmm . . . I wish I was eating this for dinner tonight!

I never fry anything at home, so I love this version of a favorite in baked-form!

Love your recipes and made several, but could you include nutritional info so I can eat them more responsibly!

Pam, unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information of any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.

HI its really simple to figure out calories of it I might make it tonight and if I do I will figure it out and let you know

Did you ever figure the calories in this

This chicken looks incredible, the texture is spot-on!

thanks for the link! your version looks amazing — as always! love your recipes

Thanks for the awesome recipe. We LOVED it!

Made this last night for the first time. I had 2 huge bowls. Absolutely delicious. Full of flavor and better than any Asian chicken dish I’ve had at a restaurant. Magnificent!

Looks delicious! What kind of rice did you use with it in the picture?

I used Japanese rice.

This is such a winning recipe. Simple and so ‘damn delicious’. I had to pin it.

I seriously am so excited to try this! Sounds heavenly!

It’s not even lunchtime yet and I’m already salivating over this! Must try immediately! Pinning

I made this tonight and it was delicious, the only thing is I used too much chicken, so was a little short on sauce. Next time, will do 1-1/2 times the sauce. Thanks, my family loved it…

This looks amazing!! Can I make the sauce in advance?

I actually do not recommend making the sauce beforehand as it will thicken up more and more as it sits out. You can certainly coat the chicken before though. Just be sure to leave it in the fridge until you’re ready for it.

I love this recipe and make it all the time!

Do you think I could bread the chicken the day before and refrigerate so that I can easily bake and prepare the sauce with limited time?

We just have to try this for dinner! I love honey and garlic and the crispy coating looks amazing too, I have a bag of Panko breadcrumbs waiting to be used actually!

Made honey garlic chicken yesterday . It was awsome . My kids ate the whole thing in minutes . Thx for the recipe .
Do u know any sushi recipe ? 🙂

I’m so glad you were able to try this! As of right now, I do not have any sushi recipes.

This sounds so delicious! My family would LOVE it =)

Hello there!
I was wondering would it be possible to substitute the panko for quinoa?? If so ,would the cook time still be the same?

Eileen, you will have to adjust cooking time as needed. Unfortunately, I cannot give you exact cook time as I have never tried using quinoa myself.

This was wonderful. I used two chicken breasts which was a bit much and too small of a pan so it sort of lost the breading. Live and learn. However, the flavor was amazing and will be added to my list of things to make. I am planning on taking it to my friend who just had a baby it is that good!

Made this tonight and it was very very very good. Worth your blog title!
I changed one little thing to it, though.. I added half a cup of black sesame seeds to the panko which gave some extra flavour to the chicken.

Thanks for sharing!

Made this tonight- fantastic! The chicken was light and crispy . I used sweet chili sauce instead of sriacha since that is what I had on hand. Thanks for posting

This was delicious! My son loves Chinese take out and this was definitely a more cost efficient and healthier way to satisfy his craving. Thank you!

Made this last night and my family loved it!

I made this for dinner tonight, and, WOW! It was delicious! Thank you. 🙂

This came out looking just like the picture, and the sauce was seriously terrific! I will be making this again soon. Thanks!

Eileen, if you’re going for gluten-free I’ve had good results smashing gluten-free tortilla chips with a rolling pin and substituting them for breadcrumbs. Not as fluffy as panko, but good.

I made this tonight–SO GOOD!! Thanks for the recipe!

I made this tonight. The sauce was amazing. My chicken didn’t brown evenly. Lots of black bits on the tips of the crumbs. Do you have any suggestions how to fix this. Did you use any oil?

No, I did not use any oil. Did you place the chicken on the middle rack in your oven when baking?

This looks absolutely delicious I’m going to make it tonight 😀
does it matter which honey I use is one better than the other??

I used a generic honey brand and it turned out great!

I made this tonight and it was very delicious and super easy to make!! I served to my family and it was a big hit and was requested that I make it again sometime. Thanks for the recipe!

I used your recipe as a guide and added whateverI have in the fridge and it was FANTASTIC!!
I substitute ground pork and added diced shitake and carrots. Didn’t have hoisin sauce and used oyster sauce. Added 1 tablespoon of peanut butter. Thank you for the recipe!

I made this for me and my husband tonight and we loved it! It was also super filling, I couldn’t even finish it. t am planning on making my way through your recipes now 🙂

Can you double the sauce recipe?

I don’t see why not!

What is sriracha? I’ve never heard of it?

Sriracha is an Asian-style hot sauce and is readily available in the Asian section of your local grocery store.

Thanks for this great recipe. I doubled the sauce because we love saucy chicken… but it was really great.

A nice, quick meal that we will most certainly be making again in the near future.

We were excited to try this recipe, but I didn’t like the overpowering taste of the garlic. 4 cloves of garlic was way too much in this case. I am a fan of garlic, but it came out tasting strongly of garlic. The baked chicken came out great, but the sauce would be better with probably HALF the garlic.

Brit, thank you so much for your comment. But I’m sure you noticed that the title of the recipe is “Baked Honey Garlic Chicken” – the garlic is meant to be pretty strong in this recipe!

I am eating this as we speak and it is FANTASTIC! The chicken came out so crispy–it possibly tastes even better than when I fry it! The sauce is so thick and tastes better than at a restaurant. The only complaint I have is that it was just a tad bit too sweet for my taste– I may try adding a splash of rice vinegar to cut the sweetness next time. Any suggestions? I WILL be making it again!

I’m so glad you gave this a try! As for the sauce – since honey is the main ingredient, it is meant to be on the sweeter side. My suggestion is to use it more as a dipping sauce so you can control just how much sauce is added to your chicken. Hope that helps!

Absolutely loved everything about this. Was easy and scrumptious I will definitely make this again. Thank you for sharing.

I made last night and turned out perfect…a lot of people loved it and I actually used flaxseed instead of sesame.. check out my short video of it @ IG MANE_MOTIVATION

This looks gorgeous! Do you dip the chicken in the eggs and breadcrumbs raw, or is the chicken pre cooked? 🙂

Rhianna, the chicken does not have to be cooked prior to breading. By using already cooked chicken, you will overcook it when baking.

Another great recipe!! I am so glad I found this site…..this was so good!! I used 3 chicken breasts – so had a more chicken than sauce (and the sauce is TO DIE FOR) – but it was still fantastic! Served over basmati rice. Nothing left! This will go into my rotation for sure… and loved that you had a baked recipe for it…

i made this for dinner tonight for my family and they gobbled it up! Literally they ate. It. All. I will def be making this again very soon. Thank you so much for sharing.

First off, I’m so happy I found your website!! I have made two dishes so far and both have been a huge hit. I made this for dinner last night, my wife and one year old could not get enough. Next time I’m going to double it so I might have leftovers. On to the next dish!

Just made this tonight and it’s wonderful!!

Found this recipe on Pinterest, just made it, and it is DELICIOUS. And so easy! Highly recommend.

I made this for lunch today and it was a hit! Thanks! I love your blog.

Thank you for a really tasty dish, Chungah! The chicken came out crispy (and not dry) and the sauce was quite delicious. My only pitfall was the panko coating — the panko seemed to “slip” off the chicken pieces once I “tossed” in the sauce. I realize that my pieces were larger than one-inch chunks — could that be the issue?

Michelle, I don’t think the larger pieces was an issue here. It’s just really best to gently toss to combine to avoid this. Hope that helps!

Also…is there any substitute for egg wash you would recommend using? Thank you!

Michelle, is this substitute due to dietary restrictions? If so, can you provide a little more information so that I can find an appropriate substitute?

Hi Chungah! The substitution recommendation is more of a preference. I have high cholesterol so I try to limit eggs, if necessary (but it is not a must). Thank you!

As for the panko, it seemed that the slipping was happening even as I was transferring to the saucing skillet. I think I may have not pressed the coating hard enough? I used utensils rather than my hands to bread the chicken. 🙂 thanks, again for a wonderful dish! My third recipe from your site this week!

Michelle, it is really best to use the egg wash for a recipe like this. As for the Panko, using the utensils may have resulted the breading to slip off. I highly recommend using your hands and thoroughly pressing the coating to make sure it sticks.

I used egg whites instead of a whole egg because I had some leftover from another dish. They worked just fine and there is no cholesterol in the white (or fat!). This was delicious!

I tried this last night and it was a huge hit with the entire family. They were so impressed that it looked and tasted like take-out, only better! It really did have all the crispiness of take-out without all the oil! This is a keeper recipe for us! (BTW, I didn’t have panko breadcrumbs, but substituted my own homemade breadcrumbs which are a similar consistency. I keep a bag of crumbs in the freezer and any time I have stale bread I lightly toast it and then crush it in the food processor and add it to the freezer bag.) Thanks for the yummy and healthy recipe!

This looks amazing! I can’t wait to try it! I was wondering if the Siracha makes it spicy? And if so, how spicy? My kiddos are anti-spice, so if it adds any heat, I’d like to substitute it for something else. Thanks.

The Sriracha does add a little bit of heat but you can always reduce the amount or omit completely as needed.

I just made this. I did really enjoy it. We used a Caribbean hot pepper sauce because that was to hand. However, the amount of honey was just tooooo much for me, I couldn’t finish it. I assume you could just reduce the amount of honey and add a bit more soy?

I also Quinoa crusted my chicken to make it healthier.

Good recipe though!

Yes, please feel free to reduce the amount of honey, to taste. But be cautious of adding more soy sauce as needed – too much will yield a very salty dish!

Thanks for always posting recipes and making my life easier! I really appreciate how nice you are to a total stranger! Love your recipes!

I just made this tonight and it was a total hit! I didn’t have any honey or Sriracha on hand so I used agave and hot sauce instead, it was a total hit! This recipe is a keeper =)

Could you freeze a portion of this? I was thinking of doubling up the recipe and freezing half. Part of me thinks it would be best to freeze the chicken and seperate and the. I’m just wonder how to reheat and if mixing with te sauce later would work. Thanks in advance!

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.

Just tried this tonight. It was amazing. Thank-you for sharing this recipe.

Love this recipe. Have already made it 3x!! Once I skipped the breading and just baked chicken after cutting it up. After making it with the Panko again I’ve found that my family enjoys it more without the breading as do I as its a huge time saver cutting out that step haha! This is rapidly becoming a staple in our dinner planning.

Hello. This looks delicious and my husband and I are excited to try it. I have already tried a couple of your recipes and they are really good. But I am not familiar with Panko at all. You say it’s a type of breadcrumb, can i just use regular breadcrumbs b/c I have plenty of those in my cupboard. Or is the Panko have something that makes this special? Thank you.

Regular breadcrumbs should work just fine but it is ideal to use Panko. Panko is a Japanese-style breadcrumb traditionally used as a coating, and the biggest difference between Panko and traditional breadcrumbs is that the former is made from bread without crusts. This in turn creates airy, large flakes, yielding a light, crunchy coating. The flakes also tend to stay crispier than standard breadcrumbs because they don’t absorb as much grease.

Made this tonight…………… yummy and so simple 🙂

This was freaking awesome. I was amazed I cooked this it was so damn delicious. I’m a bit generous when it comes to measuring ingredients so I had more than enough chicken and sauce and now I have leftovers for days! I seriously don’t think I’ve ever had Chinese food this good from a restaurant. I also made your broccoli quinoa casserole a couple weeks ago and your recipes are by far my favorite of anything I’ve ever made. Fantastic.

Hi Chungah, i made this honey garlic chicken today. And i noticed that my sauce is darker that what you have in your picture. What kind od soy sauce did you make and how come the color of your chicken is so light?

I use standard soy sauce but the color of the chicken is light because it is not just soy sauce in the recipe – there are many other light-colored ingredients in this sauce.

I followed the sauce recipe but still the result is so dark even with the cornstarch in it. Have to try making the sauce again and we’ll see. Thanks

This was SO GOOD. I made it for dinner tonight and it’s definitely going in my recipe box now.

Ahhh, this was so so good. We put this over quinoa and gobbled it up in one night! I omitted the sriracha because I am sensitive to spice, but my boyfriend added some to his bowl and liked it both ways!

I made this for dinner last night! The chicken portion was seriously delicious – they could pass as chicken nuggets, too. Couple of notes: I had to spray the chicken with an olive oil spray the last 10 minutes of baking so they would brown properly – they just would not get crispy…just wasn’t happening for me. Also, my SO and I unfortunately weren’t fans of the sauce (which I doubled…bummer), but we DID have sweet chili sauce handy, and that was perfect for dipping! In any event, I will be making this again, keeping with the sweet chili sauce. Thank you!

I’m totally making this for dinner tonight. Can’t wait 😀

Made this last night, and I was sadly really disappointed, as was my husband. I thought after all the great reviews it would be yummy, but I guess it’s just not our cup of tea. I ate it because I was hungry but I won’t be making it with this sauce again.
I do love your method of battering and baking the chicken though, so maybe I’ll try it with some orange sauce or some such! 🙂

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I understand that failures and mishaps can happen. With a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.

So I must ask – did you follow the recipe exactly as written without any substitutions?

Thanks for replying! I doubled the recipe since we had chicken that needed using, but other than that I did follow exactly as written. I’ve tried some of your other dishes and they were great! Perhaps this one just wasn’t to my taste. Which is bound to happen, everyone’s tastes are different after all 🙂

taste good but doesn’t look like the picture…how can it, soy sauce isn’t golden.

No, soy sauce is not golden but honey is golden. You also have to consider the lighting in this photo as well.

OMG! Thank you, thank you, thank you! Just made it for dinner and it is AMAZING! I love the flavor of the garlic plus the sweetness of the honey. Will definitely make this again! 🙂

Wow this recipe sounds and looks amazing. I will be trying to re-create this with soy protein. Thanks so much for the wonderful recipe!

I actually used soy chicken for my dish and it was superb.

I’m a vegetarian & my husband and kids eat chicken. I made this dish as my 1st chicken meal as a Valentines gift for my hubby after 7 years of marriage. He loved it & it was super easy to prepare & serve.. THANKS for assisting me with my meat debut.

I made it nearly paleo by breading the chicken with almond meal and greasing the baking dish with avocado oil. Very yummy. Maybe next time I will eliminate the corn starch and use arrowroot starch in its place. Turned out well – bread crumbs would be better, but the paleo version worked too. Definitely having again.

Came across your recipe on Pinterest recently, and boy am I glad I did! This dish is amazing! And it’s great that it is baked, so much easier and healthier. My boyfriends family owns a Chinese restaurant, and he loved this dish too, so you know it’s good! Can’t wait to try it with the Orange sauce. Thanks again!

thank you! Fixed for dinner tonight, it was awesome. There was enough for hubby and I both to have lunch tomorrow.
I am also sharing with my daughters so they can try. It was so easy to fix. I doubled the sauce so have some on our rice.

This was delicious and spicy. I had to cook the chicken about 5 minutes longer to brown. I also doubled the sauce. The boyfriend went back for seconds and finished the chicken in one seating. Thank you for this easy and great recipe. It was the best Asian chicken I’ve ever eaten the boyfriend thought so as well. 🙂

This was so so good! I love the sweetness of the honey combined with the soy sauce!

what is Sriracha please?

Sriracha is an Asian style hot sauce.

Very HOT, be careful.

Do you think I could substitute small cooked shrimp instead of chicken?

If you would like to use shrimp, it would be best to use uncooked shrimp as you may run the risk of overcooking it if you start with cooked shrimp.

Great recipe. I didn’t have corn starch but used two tablespoons of flour instead and the consistency was just fine.

Chungah – I made this last night for dinner and my boyfriend and I LOVED IT! I just had to comment and tell you! Thanks for the great recipe, girl! (As a side note, I used arrowroot flour instead of cornstarch (same measurements) as that’s what I had on hand, and it worked perfectly!)

I made this tonight for dinner and it was amazing. My fiancé said it was the nicest Chinese style food he’s ever had! It was easy to make, delicious and so much healthier than ordering a take away! Will definitely be making this again, thanks for the awesome recipie!

I just made this meal last night and I must say, I can’t wait until lunch for leftovers 🙂

I was however curious on the calorie intake from this meal. I served it over brown rice but simply in relation to the chicken and sauce, what is the nutritional value?

Thank you for providing such a delicious recipe! 🙂

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

How did I not know about your site sooner! I love trying new recipes when ever we decide on having a game night get together. Also I’ve found it is insanely difficult to find good food that doesn’t have tomato ” son is highly allergic.” You just bumped yourself to the top of the list for best recipe site in our household Thank you.

Just finished eating this. OUTSTANDING!! So easy to make and so, so delicious. I’ve tried quite a few recipes (mostly Asian inspired) and every time we sit down to eat, my husband and I wonder why people even order Chinese takeout!! Your recipes taste so much more fresh and healthy! Love damn delicious!!

Sooooo glad I found your site! Everything I have made has been DAMN DELICIOUS. Thank you Chungah for always being here sharing your great recipes. It is so comforting to have a place to find great HEALTHY recipes for my family and me! Just discovered this baking instead of frying chicken recipe sooooo excited to try it! You are like my personal cooking teacher on healthy cooking and I am so thankful you are here! Could you try different sauces with this recipe for variety? Thank You Chungah

Just made this tonight for dinner for my family. It was so tasty! Everyone enjoyed it and it was very simple to make! Great recipe thank you for sharing.

This was so good! The chicken turned out very crunchy being baked. I should have made double the sauce, because it was amazing!! Sweet, spicy, sticky and yummy. Thanks for a great recipe!

This is a wonderful recipe, so much flavor from soo little ingredients. Plus its baked and not fried. YUMMMY.

I just made this tonight and had to come back right away to let you know how DELICIOUS this truly was! I hesitated about adding the Sriracha at first but I’m so glad I used it — it gives the perfect kick to balance out the honey! Also good call on the green onions and sesame seeds, it really made it an experience! Can’t wait to make this again

I am very interested in trying this recipe, but just had a quick question for you. Do you think that lightly crisping up the panko in a pan before coating the chicken with it would result in a crispier end product? Or do you think the panko would burn if I did that? I have made a baked tonkatsu using this method in the past, and it came out just as perfectly crispy as it would’ve fried. Usually baked products aren’t as crisp as fried, so that is why I am looking to eliminate this “mushy” texture. I am wondering what you think about this?

I have not tried it myself but if you have experience making tonkatsu like this, I think you should definitely give it a try! 🙂

Can this be cooked without an oven

Yes, absolutely. You can deep-fry the chicken if you wish.

This is hands down the easiest and most delicious chicken recipe ever! I’m not a very good cook but after making this tonight my fiancé has declared that I need to cook more because it was that good. Thank you for sharing your wonderful recipe with us!

I made this for supper and it was delicious

We enjoyed this last night. It was amazing! The chicken was tender and the sauce was delish! I used 1/2 tablespoon of Sriracha and it was oh, so spicy! My hubby loved that part! Thank you for your great website, I can’t wait to try many more recipes!

This is Amazing. Thank you for posting this recipe, Chungah I love your blog, I’m going to try this with shrimp

I literally made this 5 minutes ago. Just had to post here and say how awesome it was. Followed the recipe exactly and it came out so well. This dish will not last long in the fridge…i’m going to have to double the recipe next time. Thanks so much for the recipe! Also, the addition of sriracha was a must.

Just made this was so yummy!!

Made this last night and my boyfriend (who is not a healthy eater) LOVED it! He said, “Feel free to make this every night!” 🙂 I’m going to try to get home before him tonight to beat him to the leftovers…thanks for the recipe!

OP, how do you think it would turn out if I put some rice noodles into the saucepan with the chicken instead of serving with rice?

That sounds amazing!

This recipe was fantastic! This will be a recurring dinner in our household – nice to have something other than tacos, pizza, & pasta!

Hey, can I bake this covered?

A cover is not needed in this recipe.

Love your recipes! I tried the bake garlic chicken and it was delicious.

I wanted to ask if there was anyway I could make it more runny i.e. how can I make more of the sauce? You see I am primarily a rice eater and so some gravy (sauce) would be ideal.

Also do you have any similar recipes for ginger chicken?

Thank you & keep those recipes coming 🙂

To make it more runny, you can add less cornstarch until the desired consistency is reached.

Or you can double the sauce and put it in the rice 🙂 The sauce is really good!

Will this last a long car ride if I make it before leaving? I’m cooking it for a party that’s about 55 minutes away. Will it lose its crispiness? Do you have any advice for me?

Jazmine, this is really best when served immediately, but as always, please use your best judgment.

I’m vegetarian but really want to try this recipe. Do you think I could use tofu to replace the chicken?

Unfortunately, without having tried this myself, I cannot answer with certainty. Please use your best judgment.

My husband made this today and it was really good! The sauce is awesome. We loved it, really! Thanks for this great recipe!

Can I make this with frozen chicken or does it only work with fresh chicken?

If frozen chicken is used, I recommend thawing completely prior to using.

I made this the other night and it was delicious!! My wife loved it! Followed the recipe exactly and it turned out perfectly. A little heat which was very nice. So, like your clam chowder recipe, this is now my go-to honey garlic chicken recipe. Tonight I am making your Asian Garlic Noodles!

My sauce didn’t really thicken at all. How long do you heat the first ingredients before adding the cornstarch and water? Thanks!

You can add more cornstarch as needed until the desired consistency is reached.

I made this a couple of weeks ago and my 13 year old picky eater loved it as well as my husband. Making it again tonight! Thank you for the recipe!

Any idea of the nutritional content? I’m using MyFitnessPal and would like to log this correctly. Thanks!

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

I tried this today, and enjoyed it very much! The only thing was there almost wasn’t enough sauce, so next time I will make a little little more of it.

I just made this tonight. It was amazing! Huge hit.

I was really looking forward to this and I was a little let down. The image shows it as sticky, light coloured and delicious looking chicken bites but what I ended up with was dark, weird textured chicken. Is the image the same as the recipe because something that calls for 2 tbsp of soy sauce can’t possibly be that light. It was nice but the opposite of what I expected.

Lynda, thank you for trying my recipe. I’m not entirely sure what went wrong on your end but the pictures here depict the recipe exactly as written. Please note that 2 tablespoons of soy sauce is being mixed into 1/3 cup of honey, resulting in a golden color.

I just made this tonight…DELISH!! I absolutely loved it. It will definitely be on my rotation list. My daughter can’t wait to take leftovers for school tomorrow 🙂 Thank you for sharing this!

I made this in my cooking class and it tasted good.

Hi! I have made this dish multiple time and it’s always a hit! What veggies would you recommend this be served with? I’ve tried it with baby bok choy, but any other suggestions for a good veggie match would be appreciated!

My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.

Thank you for sharing this wonderful recipe! Made it as is, and it was awesome. We’ll definitely be making it again. And again, and again. 🙂

After it’s made and all, are you able to freeze it/ does it freeze well?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Making this tonight, the sauce smells fantastic! Sweet, spicy, salty from the soy, thanks for the great recipe!

I made this for dinner last night and it was simply amazing! Had to hide some so I could take it for lunch today, was still very good reheated just wasn’t as crunchy. I have made several of your quick recipes and just want to say thanks for such deliciousness!

Made this two nights ago and it’s going into my recipe binder! It’s so easy, pretty healthy since there really isn’t any oil, butter, cheese, or creaminess, and it’s versatile to tweak it to your preference. Most importantly, it’s very tasty with only a few ingredients needed! If I make this for anyone other than just myself, I’ll double the sauce because it was only lighted coated. But for my own weeknight meal, it’s perfect as it is. Thanks for sharing your recipe with us!

I made this last night and it turned out amazing! I do agree that it’s not as crunchy the second time around, but it’s definitely still good. I’m not sure if I had too much chicken or not enough sauce, but I think when I cook it next I’ll make a little extra sauce just in case. I actually baked in the oven on a cooling rack on top of a cookie sheet and the chicken came out nice and crunchy.

Thanks for a great recipe! This is definitely getting added into the rotation.

Thank you for this delicious recipe. I made it today,without the sriracha. Better than take out.
I was pleased with how easy it was to do.

I would like to post a pic here to share with you but I don’t see a way to do that.

Thank you for this wonderful recipe – I made it for my family yesterday and they loved it! My only piece of critical feedback: I followed the recipe exactly, and when I used the given amounts (and heating time) for sauce ingredients, the sauce overreduced and I did not have enough to coat the chicken when it was combined with the sauce in the saucepan. What fix would you recommend? (Less cornstarch? More soy/honey/water?)

You can try to double the sauce as needed.

Tried it tonight. A definite make again.

I make this for my wife at least once a month. She loves it. Today we realized, when searching the recipe, that we’ve been using sunflower seeds instead of sesame seeds this whole time! Ha! Has been a delicious recipe but we will probably continue with the sunflower seeds since we both like it. We were rolling around laughing when we realized we made it incorrectly so many times.

This recipe was delicious! Followed it exactly and our whole family loved it…not easy to find a meal that all 4 kids enjoy:) Your blog is truly a favorite in our household. Tried several recipes and they all have been amazing! Thank you for sharing.

Hi Chungah!! I cannot wait to try this recipe. I’m vegetarian though and was wondering if I could use cauliflower instead of chicken? Do you think that would work? I LOVE every recipe of yours that I’ve made. 🙂

Yes, absolutely. What a great idea!

I just did and it was AMAZING. My hubby eats meat, so we made a pan with chicken and another with cauliflower (prepared the same way) then doubled the sauce! SOOOOOO GOOD. Thank you so much!! 🙂

The honey baked chicken recipe looks delicious! Would you happen to know the nutrition data for it?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

We did all the steps in this recipe but the sauce came out very runny?

I did this recipe. Amazing! Hubby loved it!
I put I a bit more of water for the sauce. Was darker than in the pics but they taste was beautiful. So I don’t think the color matters anyway.

Tried this tonight for the first time. Had two breasts thawed out, but I think that may have been a bit too much. I marinaded them overnight in my favorite homemade Asian marinade and I think that added a lot more flavor to this dish. The final product was wonderful with lots of leftovers since there’s only two of us, even though my hubby went back for seconds. Next time I’ll double the sauce, as it didn’t go very far and my husband likes sauce and this sauce was great! We had some steamed green beans and put them over the rice before adding the chicken. It came out really good and a well rounded meal. Thank you for such a tasty recipe. I’m going to start making more of your dishes on a regular basis. I see that you have a wide variety of culinary tastes, but we’re really into Asian flavors right now. Next Thai and Indian.

I’ve tried this recipe twice now and both times it came out fantastic. I always double the sauce because I could seriously drink it. I also threw in some broccoli & water chestnuts. I love this recipe. Thank you for sharing!

This was great. My kids loved it!! Thanks for the great recipe.

The sauce is amazing! I was short on time, so just stir fried the chicken in a little ghee and grapeseed oil. Tossed in a bunch of veggies and then poured the sauce over the top.WOW. I doubled the sauce bc of the amount of chicken and veggies based on others comments. Damn Delicious! Can’t wait to make this again following the baking directions!

Amazing Laura! Happy to hear you enjoyed it!

This was so so good. I’m actually eating it right now. My chicken didn’t get crispy, so next time I may lightly spray it with oil before putting it in the oven, but the flavor is so good that the non-crispiness doesn’t really matter to me. I served it with broccoli. Next time I’ll double the sauce so the broccoli can get coated too, but I ran out of soy sauce tonight.

Glad you liked it! Thanks for your feedback!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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