This Baked Honey Garlic Chicken is sweet, savory, and full of bold flavor — all without a frying pan in sight. Bite-sized chicken pieces are oven-baked to golden crispness, then tossed in a sticky honey garlic sauce that clings to every crispy corner. It’s fast, crave-worthy, and perfect for weeknights.

Why You Will Love This Recipe

You get the crispy texture of takeout-style chicken without deep frying — and the sweet, garlicky glaze makes it feel indulgent. It’s easy, oven-baked, and family-approved, with optional heat for spice lovers and a quick sauce that doubles as a dip.

Baked Honey Garlic Chicken

If you love the flavor of honey garlic chicken from your favorite takeout spot but hate the hassle of frying (or the cleanup that comes with it), this recipe is your new go-to. This oven-baked version delivers big flavor, big crunch, and big satisfaction — all while keeping things lighter, easier, and totally approachable for home cooks.

Here’s how it works: you start with boneless, skinless chicken breasts, cut into bite-sized chunks. These get tossed in seasoned beaten egg, coated in crisp panko breadcrumbs, and then baked at high heat until golden. No oil splatter, no babysitting a frying pan — just a sheet pan and your oven doing the heavy lifting.

While the chicken bakes, you whisk together a simple homemade honey garlic sauce: honey for sweetness, soy sauce for umami, garlic for bite, and a little sriracha if you want to turn up the heat. This sauce simmers down into a sticky glaze that coats the chicken beautifully without overpowering it.

What makes this dish shine is the balance:

• The crunchy coating holds up to the sauce without getting soggy.

• The sauce is bold but not too sweet, with just enough salt and garlic to keep it savory.

• Optional garnishes like sesame seeds and fresh parsley make it look as good as it tastes.

Serve it over rice, with steamed broccoli or green beans, or pile it into lettuce wraps for a lighter spin. It’s just as good for dinner as it is for meal prep, and you can easily double the batch if you’re feeding a crowd.

The best part? This is the kind of recipe that feels like comfort food, but it’s still clean and simple. You’re not deep-frying anything. You’re not dealing with complicated ingredients. But somehow, when that sauce hits the hot chicken, it just works — beautifully.

Servings & Time

• Servings: 4

• Prep Time: 15 minutes

• Bake Time: 20 minutes

• Total Time: 35 minutes

Ingredients

Chicken:

• 3 boneless, skinless chicken breasts, cut into 1-inch pieces

• 2 eggs, beaten

• 1½ cups panko breadcrumbs

• Salt and black pepper, to taste

• Sesame seeds, optional

• Fresh chopped parsley, optional

Honey Garlic Sauce:

• ¼ cup honey

• ¼ cup soy sauce

• 3 cloves garlic, minced

• 1 tbsp sriracha (optional)

• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Add breadcrumbs to a shallow plate, and beaten eggs (seasoned with salt and pepper) to another.

3. Dip chicken pieces in egg, then roll in breadcrumbs. Place evenly on the baking sheet.

4. Bake for 20 minutes, or until chicken is cooked through and golden brown.

5. While chicken bakes, combine honey, soy sauce, garlic, and sriracha in a small saucepan.

6. Bring sauce to a boil over medium heat, reduce heat, and simmer for 2–3 minutes.

7. Remove chicken from oven. Toss with warm sauce until coated.

8. Garnish with sesame seeds and parsley if desired. Serve over rice or vegetables.

Tips

• Add a cornstarch slurry to the sauce (1 tsp cornstarch + 1 tbsp water) if you prefer a thicker glaze.

• Swap in chicken thighs for more flavor and tenderness.

• Make it a meal: serve with jasmine rice and steamed broccoli.