This chicken dish, from Damn Delicious, was oh-so-good. It’s an easy recipe, mostly hands-off, because it’s baked instead of fried. What really makes it delicious, though, is the sauce! It’s thick with honey, but still has a depth of flavor thanks to the garlic and soy sauce. I’m definitely adding this to my rotation!
Note that I doubled the recipe below to get 6 generous servings, but the dish was better the first night. You could always top the chicken with the sauce before serving, as opposed to stirring everything together. I served it with coconut rice with ginger.
For the chicken
1 lb. 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
4 cloves garlic, minced
2 Tbsp. soy sauce
1 Tbsp. sriracha (optional; I only used a few drops)
1 Tbsp. cornstarch
1/3 cup water
For garnish
2 green onions, thinly sliced
2 tsp. sesame seeds
Preheat oven to 400 °F. Lightly oil a 9”x13” baking dish or coat with nonstick spray (I lined it with tin foil for easier clean-up).
Season chicken with salt and pepper, to taste. Working in batches, dip chicken in the beaten eggs, then dredge in panko, pressing to coat.
Add chicken to prepared baking dish. Place in oven and bake until golden brown and crisp, about 15-20 minutes.
Meanwhile, in a medium saucepan over medium-high heat, combine honey, garlic, soy sauce and sriracha, if using. In a small bowl, combine cornstarch and water. Stir mixture into the saucepan until thickened, about 1-2 minutes.
Once chicken is cooked, coat with sauce and gently toss to combine.
Serve immediately, garnished with green onions and sesame seeds, if desired.
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