Crispy Garlic Honey Chicken

Everyone at the dinner table will be fighting over these nuggets

This is one of those, “throw everything from the pantry into a marinade, coat the chicken with egg and panko and bake” dishes. Make a quick sauce while the chicken bakes and pour all over for a delicious spicy, sweet, garlicky fun dinner. Your kids will love these chicken nuggets, but the flavor is intense enough for a glass of wine and a little salad. No frying, no fussy. Just an easy pan sheet dinner entree you’ll family will love.

Throw them on a skewer and you have a fun appetizer for your next cocktail party.


This simple mariande brings bold flavor to boring old chicken breasts

Crispy Honey Garlic Chicken Bites

  • 2 chicken breasts, cut into bite size cubes

  • Mariande
  • 4 cloves garlic, minced

  • 2 tsp fresh ginger, minced

  • 2 tsp sesame oil

  • 1/4 cup low sodium soy sauce or Tamari
    1/2 cup water

  • 1/2 tsp red pepper flakes

  • 2 tsp sesame seeds

  • 1/4 cup honey

  • 1 TBSP sweet chili sauce

  • For the chicken coating
  • 2 eggs, beaten

  • 1 cup flour

  • 1 1/2 cups panko bread crumbs

  • For the Sauce
  • 1/2 cup Water

  • 2 tsp Cornstarch

  • 4 TBSP Low sodium soy sauce or Tamari

  • 2 TBSP Seasoned rice vinegar, white vinegar will work as well

  • 1/4 cup Honey

  • 1 tps Sesame oil

  • 1 tsp Garlic powder

  • 1/2 tsp Red pepper flakes

  • 1/4 cup Sweet chili sauce

  • Olive oil spray
    green onions for garnish

Marinate chilled for 30 minutes for intense Aisian flavors

Method- prep time 30 minutes, baking time 30 minutes

  • Line a rimmed sheet pan with parchment paper. Set oven to 375 degrees.
  • In a large bowl combine all the marinade ingredients:
    Garlic, ginger, sesame oil, soy sauce, water, red pepper flakes, sesame seeds, honey and sweet chili sauce. Add in chopped up chicken.
    Cover and chill for 30 minutes.
  • Meanwhile set up two pie plates for dredging . To one pie plate add the eggs– beaten.

    To the other plate combine the flour and the panko bread crumbs.
    Drain the mariande from the chicken after 30 of of marinating. Dip the chicken pieces into the egg and then roll into the flour and panko mixture to coat.
    Place each chicken piece on the lined baking sheet taking care that the pieces do not touch. Lightly spray the dredged chicken with the olive oil spray.
    Bake for 20-25 minutes until golden brown.
  • While the chicken is baking, in a small bowl combine the water and corn starch to create a slurry.
    Add the slurry to a small sauce pan over low heat and add in the remaining sauce ingredients:
    Soy sauce
    Sesame oil
    Garlic powder
    Red pepper flakes
    Sweet chili sauce

    Bring the sauce ingredients to a simmer. Let simmer for 5 minutes adding more water if needed.
    Remove chicken from the oven. Plate onto a serving platter. Pour half the sauce over the chicken and save half the sauce for dipping.
Sticky, sweet and so garlicky

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One Comment

  1. They were fantastic! Couldn’t get enough.