Sticky Garlic Chicken Bites
These easy baked chicken nuggets are sweet, sticky, and just finger-licking amazing!
Bite-sized chicken pieces made to absolute crisp-perfect and smothered in the most amazing sweet and sticky sauce. Do you need any more convincing?
No, but really, not only are these finger-licking good but these babies are also baked, not fried, saving you on a ton of calories and some of that artery-clogging goodness. And it’s just so easy with 15 min prep and 20 min in the oven. Easy peasy!
Sticky Garlic Chicken Bites
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
These easy baked chicken nuggets are sweet, sticky, and just finger-licking amazing!
- 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 sauce
- 1/4 cup reduced sodium soy sauce
- 1/4 cup honey
- 4 cloves garlic, minced
- 2 tablespoons hoisin sauce
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds
- Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
- Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
- In a medium saucepan over medium high heat, combine soy sauce, honey, garlic, hoisin sauce, ginger and Sriracha until slightly thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
- 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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Another winner! I made the Overnight French Toast Bake last weekend and it disappeared so fast! Later that day, I treated friends and family to the Artichoke/Spinach Dip Bread along with the Jalapeño Bacon Poppers. They loved these tasty treats!
Thanks for making entertaining so easy!
How do you think this would work with pressed tofu?
That sounds like a great idea but unfortunately I cannot answer with certainty as I have never tried this myself.
You could always try it with cauliflower. I do that when I’m not eating meat. This sauce would be so good on it.
Thank you Chungah. Have a Fun-Filled weekend.
I love the idea behind this! It love how it combines salty and sweet ingredients and how the sauce sticks nicely to the chicken.
I made this tonight and served with DD Wonton Soup. I changed out the shrimp dumplings for pork. My husband said this was the best meal I ever made. We have been married 20 years so this is saying something. The chicken was simply amazing. My five year old even loved it. I did find I needed to use about a 1/4 cup more panko for my version, but the recipe worked very nicely. Thank you!
Sticky delicious indeed, love these bites!
Anytime sticky and garlic are in the same sentence, I know that my taste buds are going to be ALL over it. I could pop these bites all day long! Pinned!
This looks like it will be a great meal to make, I have to say that your photography is absolutely spot on and really makes the food come to life.
I think that it must be the honey that must be giving that awesome glaze- nice one
These look absolutely delicious!! Sweet, savory and sticky…they definitely have to be awesome!
can I use thighs instead of chicken breast?
Your recipes amazing. I’m trying right now thighs so hopefully turns out yummy
Hi Adonica. Please let us know how the thighs turn out. I was thinking of using thighs as well.
Sooooo Yummy!! I’ve tried several of your recipes and two today. Keep it coming girl.
Wow, this looks great! Im wondering if I could accommodate the vegetarians in the house by doing this with cauliflower of broccoli instead of the chicken? I know the consistency would be different but I would think the flavor would be the same? What are some of your thoughts?
A cauliflower version sounds amazing!
I am a complete novice when it comes to cooking so please bear with me! When you say “stir in chicken” are you saying that I should remove the chicken bites from the baking dish and plop them into my saucepan to “gently toss to combine”? Or should I leave the bites in the baking dish and pour the sauce over the chicken? I’m good at following instructions if I know what the instructions mean! 🙂
The directions refer to the former, but you can really do either.
Omigod these look amazing. I can’t get over how quick they are, and how incredibly yummy those photos are! pinned!
Will plain panko crumbs be ok? Or do I specifically need the Japanese Panko crumbs for taste?? LOVE this idea! Trying it this weekend.
Panko Breadcrumbs are Japanese so yes, the plain one should work just fine.
Mouthwatering! I want to nom all of these little, juicy chicken bites.
Hi! I love, love your recipes. I made this dish a few nights ago and it was just delicious. Had leftovers the next day and they were even good cold. My husband thought they were just outstanding. Thanks for all of your great recipes and beautiful photos:)
BEING ITALIAN I OF COURSE HAVE MADE TONS OF ITALIAN FOODS AND AS A CHILD MY PARENTS HAD A RESTAURANT. I COULD PROBABLY MAKE CHICKEN PARMESAN WITH MY EYES CLOSED! HOWEVER I GET BORED WITH MAKING THE SAME MEALS OVER AND OVER AGAIN THIS SITE IS GREAT BECAUSE I AM TRYING NEW THINGS!
I HAVE A QUESTION CHUNAH WHAT IS SIRACHA?
Sriracha is an Asian-style hot sauce that should be available in the Asian section of your local grocery store.
I tried this recipe tonight, but the sauce never thickened. There wasn’t any “sticky” to it. I tried raising the heat on the stove, but it just seemed to burn the sauce. Any suggestions?
Did you follow the recipe exactly as written without any substitutions?
I just made this and had the same problem. The only thing I can think of is that I used raw honey from my cousin’s bees. It’s a thinner honey than a store bought honey like clover honey.
Sauce was so thin all the breading got soaked and peeled off the chicken…
What kind of rice do you recommend serving with this dish?
White rice, brown rice, or even fried rice would be great accompaniments.
This sounds soo good! Only problem is the sodium! 1600+mg of sodium per serving is way beyond the levels for someone who has High Blood Pressure or Kidney disease. Is there any way to reduce it to acceptable limits?
It may be best to use less sauce to fit your dietary restrictions.
Wow! I love that the chicken is baked in this recipe! I am making this for sure!
This looks so delicious and garlicky sauce is calling my name!
Made the dish with exact measurements just without the onions but found the sauce wayyy too salty.. soysauce wasnt low in sodium. What am i doing wrong?
Nada, it is best to use reduced sodium soy sauce as indicated in the recipe.
I use Braggs soy sauce alternative.
I made as directed and it was sooo salty I could hardly eat it. Otherwise I loved it. My husband, who is a good cook thought maybe I reduced it too long? However it wasn’t thickening. I had to add a tad cornstarch to thicken. Really wanna make again but scared it will be too salty again.
super thx ! ist finger-licking good
Would this work well with minced beef as well?
Sandra, I do not think this would work with minced beef.
These look great! I was wondering could I do this with flour instead of panko only because I don’t have any on hand and I want to make this to tonight.
Unfortunately I just don’t think these would work without the Panko. The Panko is a key ingredient for the breading and without it, I am sure that the final dish will result in a mediocre outcome.
YOU NEED THE PANKO!
I don’t need one bit of convincing!! This looks incredible, girl!! Making a batch asap!
Looks amazing! What brand of hoisin sauce do you prefer to use?
I really like the Mae Ploy brand.
Amazing! Easy! Quick! Omg these were delish and spicy. I added a little more Panko than what the recipe calls for (b/c more is better). And my chicken finished before I was ready to serve so I turned my oven as low as it would go, poured the sauce over the chicken and mixed it all really well then places in oven to keep warm (it was nice and sticky!). Served with sautéed spinach and Soba noodles (mixed with a little sesame oil). Chungah, you once again have created a fantastic dish. Thank you!!
Very tasty. Though, I did as the commenter above who didn’t use reduced sodium soy sauce. Still a good meal, but a touch saltier than I would have preferred! I’ve learned my lesson!
Thanks for sharing this recipe with us!
I have a slightly similar recipe but this one sounds like it has even better flavors! Gotta try it.
I read all the comments before making this last night. I followed the recipe exactly. My family found this sauce super strong and I wish I hadn’t poured it over the chicken. I cooked the sauce the entire time the chicken was baking, and it never thickened up. It made me wonder if the soy & honey amounts need to be interchanged. The soy flavor was so strong, even using the reduced sodium version. The sauce turned the panko coating soggy on the chicken, which I cooked for the full 20 minutes, & then broiled it a bit to get some golden color, as it was plain white & unappetizing in appearance. I think I’ll make this again, but fry the chicken to keep it crisp, and change the soy & honey amounts. It didn’t taste bad, just had a very strong soy flavor.
Yes, absolutely – you can always balance out the amounts of the soy sauce and honey to suit your taste preferences. You can also use the sauce as a dipping sauce to keep the chicken more crisp but a little bit of sogginess is natural and inevitable when tossed with the soy sauce mixture.
Made this last night and had the exact same result. Sauce didn’t thicken. Way too salty even with low sodium soy and the panko coating became super soggy when the sauce was poured over it. I am so in love with my sweet and sour chicken recipe that this one was a bit disappointing. 🙁 I was also looking forward to posting it on my insta and tagging @damndelicious for the inspiration but it wasn’t even close to being photo worthy. waaaaa!
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.
If the soy sauce was too heavy to taste, you can simply reduce the amount as needed to suit your preferences. You can also add 1 tsp cornstarch, or more, mixed with a little bit of water, to help thicken up the sauce until the desired consistency is reached.
Thank you for your reply!
I love all your recipes and your blog…. I SO wanted this to turn out because it looks amazing in the pic you posted. I added a few ingredients here and there to thicken up the sauce but I had no luck with this one. No worries!
I used to be so nervous cooking a recipie fearing I would screw up or not like the flavor and waste money. I have to express my gratidude how wonderful your flavorful yet simple recipies you created. Ingredients can be found with ease. I keep spreading ‘the word’ how fantastic your website is which is a brilliant name-so easy to remember and (in my regular vocabulary)….lol. Please keep what you’re doing .
I agree with everyone else that this looks amazing. My problem is that siracha is so hot that it cancels out the taste of everything else for me. I am wondering if this needs the heat or if it does need a little heat would some horseradish work just as well. At least then I could taste the other flavors. What do you think ?
Sriracha is a great addition of flavors and heat. But if it is too spicy for you, you can always start with 1 teaspoon and add more, as needed.
This looks amazing! I would really like to make it but my problem is that I just can’t find reduces sodium soy sauce anywhere.. Can I substitute with normal soy sauce? If yes how much?
Yes, you can use standard soy sauce but I would reduce the amount by 2 tablespoons or so.
This turned out great. Thanks!
i put regular soy sauce instead of low sodium and it’s little salty 🙁
Angela, it is best to use reduced sodium soy sauce as indicated in the recipe to prevent such heavy saltiness.
Is it possible to eliminate the Sriracha altogether? I really want to try this out, but I have GERD, and the Sriracha would not agree with me at all…
Yes, you can omit or reduce the amount of Sriracha as needed.
Hi there! Is there a way to do this recipe without egg? I’m allergic 🙁
Tonya, my apologies in the delay in response – this ended up in my spam folder for some reason!
In response to your question – here is a great article on ideas for breading that do not use eggs. Hope that helps!
any idea why the sauce tastes like ginger? i made a triple batch but only used 1.5 tablespoons of fresh ginger.
The recipe calls for 1 TBS so perhaps 1.5 TBS is just too much for your taste preferences?
These were great! I had to keep reminding myself that they were baked, not fried. That worked as a great excuse to get seconds. 🙂
I made this tonight, but the chicken didn’t get brown and crispy. So I added a tad of oil on each one and baked a few more minutes. Then I broiled the top, but the Panko crumbs got soggy with the sauce. I then made more sauce as the first batch wasn’t enough. I think it would have been better if it had been browned in a frying pan first, then finished baking. When I poured the sauce over the chicken a lot of the crumbs fell off and wasn’t very appetizing looking. Or I should say, mine looked nothing like yours !
Are you kidding me. These were amazing. I used thighs because that’s what i had available. My oven is unpredictable so i baked these for 20 minutes, checked them and then added an additional 5 minutes of bake time with an increased temp of 415 to get a nice toasty color and more crispiness. Just the chicken pieces themselves were perfect but the sauce…omfg the sauce…
I love your recipes because they are quick, easy and don’t require crazy ingredients i have to go hunting for. My two toddlers have zero appreciation for my efforts in the kitchen but last night they absolutely wolfed down the chicken bites. Like, to the point where my hubs and I were kind of trying to entice them with pretzels and peanut butter so that there might be leftovers for lunch. No luck. Now i know and will double the recipe for next time.
Thank you for this amazing site. I have so much more confidence in the kitchen now and love trying out new dishes I never could have pulled off on my own!
Made your sticky crock pot wings 2 nights ago and everybody loved them! Can’t wait to try this recipe. Do you recommend serving over white rice, or soba noodles? Any other sides you would recommend? I look forward to getting your emails, thank you! You have the best blog on the net.
Rice, brown rice, or even this quinoa fried rice would be great accompaniments!
Could I use ground ginger instead since I don’t have grated ginger?
Yes, absolutely. The ratio for dry to fresh spices is typically 1:3.
Love your site. Use many of the recipes. I am going to try this with cauliflower.
I just made this recipe today for dinner, my husbnd and my teenage son loved it. The sauce is very flavorful and will definitely make again.
Was sceptical about making this because it’s my first time using Panko breadcrumbs (and making an Asian dish in general!) – but it was FANTASTIC. Next time I make them (and there will definitely be a next time) I will probably pop the chicken under the grill for a little bit after I put on the sauce because mine were a bit soggy. But they were really full of flavour. Perhaps a little sickly for me towards the end (I possibly put too much soy sauce in, and wasn’t reduced sodium), and it’s a shame I missed out the hoisin as I’m sure it would make them taste even better – but I’m a student and I have to make sacrifices hahah. Also made it with some fried rice, perfect meal, thanks so much for posting 🙂
Love this recipe! Cooked for dinner last night. Did find I overcrowded the pan to start with and chicken did not cook as quickly as recipe stated. Moved part way through cooking to a larger baking tray and sprayed with a little oil and problem solved! Beautiful flavour and enjoyed by my family
this was hands down the best chicken I’ve ever made…your recipes are home runs every single time! thank you ..you’re my magic and make me look real good with my family!!
This was really good (AGAIN). Very garlicky (why do you put a K on the end of garlic?) Next time – and this isn’t a fault with the recipe – I will double the sauce cause I put in many more chicken pieces to feed four guys…Gone again, no leftovers! Chungah were do you come up with all this magnificent stuff 🙂 If I can ever get away from the Asian inspired dishes, I’ll have to wander into the rest of your site 🙂 Cheers.
Did someone say umami? Holy S**t that’s delicious.
To make this even more healthy I used wheat germ instead of panko and it turned out great! Also used molasses to thicken it up. It’s spicy so easy on the sriracha sauce!
Made this tonight for my family. Delicious! Everyone loves it! Thank you for sharing
I was excited to make this but realized I have no hoisin sauce . Would it make a huge difference if I skipped out on the hoisin sauce??
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Hoisin is like a Chinese BBQ sauce in my opinion. I use it a lot when I make General Tso’s chicken, but I was out today. I substituted regular BBQ sauce for it and it turned out great!
Another thing I did was after I coated the chicken, I returned it to the baking pan and put it back in the oven for about 5 minutes. It was turned off but still hot. It added to the stickiness and kept the breading from getting too soggy.
Can this be made ahead for a party the next day?
This is really best when served immediately, but as always, please use your best judgment.
I made these a month ago as directed and people went crazy over them. I wanted to make them again tonight but didn’t have the Panko so I used crushed corn flakes…tasted the same as the first time. GREAT recipe!
unbelievably chicken, great thanks
My husband begged me to make this again—and soon! A few changes I made were omit the green onions (since he hates them) and I used a little less than 1 tablespoon of ground ginger powder since I must have left my fresh ginger in the shopping cart! I didn’t have time to mince the garlic cloves so I just sliced them. Lastly, I doubled the honey and it turned out wonderfully. Perfection! Thank you!
This was amazing! Served with jasmine rice and steamed broccoli. I made exactly as written, just added a tsp of cornstarch dissolved in cold water to the sauce to thicken a bit. This was the first time I’ve worked with panko crumbs and love how they crisp up in the oven – I gave a light spray of cooking oil on the breaded chicken before putting in the oven, a trick I picked up from a Cooking Light oven fried chicken recipe. It helps the crumbs brown and crunch up a bit, yum! I tossed the cooked chicken in the saucepan as stated, but next time I will increase the sauce a bit, pour some over the chicken in the pan and give each diner the rest of the sauce in small bowls to dip or pour over their chicken and rice as desired, it’s so amazing it makes this dish! We love ginger so when I grated as much as I could without scraping my knuckles I chopped the rest (about 1/4 tsp extra) and added to the sauce – I thought it was perfect, salty, spicy, sweet – thanks for another delicious, easy recipe!
Sorry this was WAYYYYYY to salty I used low sodium soya sauce and even put less then called for. It was basically inedible. Will not make again.
Thank you for your feedback. But instead of blaming the recipe, it is important to remember that many factors are at play here that may result in a failed outcome. I only share recipes that have been successful and well-tested in my own kitchen, but I understand that failures and mishaps can happen. But 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?
Very, very yummy!! Just made this tonight and I will for sure be making it again. I don’t like any amount of spice so I left out the Sriracha sauce but the ginger added plenty of flavor and bite.
Another great one!
This was very good! Everyone enjoyed it. I might have over cooked the chicken abit but the sauce and chicken was great!!
I tried this recipe tonight but the sauce didn’t cover the chicken all the way like it looked in the photos 🙁 I used exactly the same amount and even less chicken but it didn’t turn out the way I expected it. But thank you, I will still keep trying other recipes.
May be the cooking time was not perfect, what about the chicken wings to be cooked in an air fryer?
What a great idea!
wondered if this sauce would work with mini meatballs served as an appetizer
That sounds like a great idea!
Do you think this could be made using Tyson chicken nuggets. Maybe bake according to directions then toss in homemade sauce? Just have a ton of chicken nuggets to use up. Curious.
Yes, absolutely! What a great idea.
This recipe looks very delicious. I will try it soon. Thank for share !
This looks so yummy! Think i might put this over rice and try it this weekend! Thanks so much for sharing!
Wow will surely try this recipe tomorrow. Thank you! Was looking for something to try on my pop’s birthday!
Mmmm, this was SO GOOD! Huge fan of the recipe you posted a long time ago for Korean Beef Bowl, when I saw this I had to try it! I used the recipe you posted exactly, except I had to use ground ginger as I forgot to buy fresh. Thank you so much for the recipe!
I was excited to try this but the sauce just didn’t taste that great, used low sodium soy sauce and still very salty, had to add cornstarch to thicken and it just didn’t taste that great. I ended up doing the pieces in BBQ sauce. Disappointed.
Made this last week – quick and yummy. I only used 1 teaspoon of Sriracha instead of 1 tablespoon as I thought it might be too spicy for my picky teenagers. It came out perfectly – hubby and kids asked when I was making it again! Thanks for another great dinner recipe.
I totally loved it! It was simple to make and took little time. I liked the taste. Second time I added freshly stir- fry carrots and zucchini. Liked it just as much. Thanks for your sharing!
This was delicious. Took me a minute (ok…around 2 months) to finally make after buying the ingredients (I’m lazy)…mad at myself for not making it sooner. As soon as a took my first bite I immediately thought ‘I’m adding cashews the next time I make this.’
Perfect as is though…thank you for such a delicious dish. 🙂
Delicious. Any suggestions on the best way to reheat the chicken the next day? Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Can you use regular bread crumbs instead of panlo?