Honey Garlic Chicken Recipe
Why fry it when you can bake it? Really I absolutely love fried, crispy Chinese chicken buuuuut frying isn’t all that healthy so I now find myself trying to make things with the baked method more often. The method for crispy chicken here is to cover each piece with egg and panko and bake it instead of coating with flour and deep frying it. This recipe is quick and easy to make and the end results are perfectly satisfying. You get Chinese take-out style deliciousness and it’s perfect so serve up any day of the week. Why go out when you can cook something this good at home?
Ingredients You’ll Need to Make It
Chicken breasts Eggs Panko bread crumbs Cornstarch Olive oil Fresh garlic and ginger Honey Soy sauce
How to Make Honey Garlic Chicken
Preheat oven to 400 degrees. Line a baking sheet with parchment. In a bowl whisk eggs until well blended. Pour panko bread crumbs into a shallow dish. Dip chicken pieces in egg then panko. Bake on baking sheet to cook through. Meanwhile make sauce – saute garlic and ginger in oil briefly, remove from heat. Add in honey and soy sauce and whisk in water cornstarch slurry. Return to heat, boil until thickened about 1 minute. Toss chicken with sauce, garnish if desired.
Tips for This Recipe
Be careful not to over-bake chicken so it’s not dry. Chicken breasts start to dry past 165 degrees. Use fresh garlic and ginger for best flavor. Don’t cut back on the honey. It makes the sauce perfectly sweet and sticky. Be sure to add the sauce just before serving because it will start to soak into the panko and soften it if it sits.
More Asian Chicken Recipes You’ll Love
Orange Chicken Chicken Satay with Peanut Sauce Chicken Fried Rice
