This recipe for Honey Garlic Chicken is a snap.. a snap to make and done in a snap! Not many recipes can boast 20 minutes (including prep) to the table and with very little prep.
Why get take out?… make it yourself!... It’s easy and a whole lot less expensive… not to mention you control the ingredients.
You can bread the chicken a couple of different ways… you can take a quick shortcut using a Shake n Bake… or bread it the traditional way… four .. egg.. and breadcrumbs…
The Sriracha sauce is Chinese hot chili sauce and if you haven’t had it or used it before.. go easy when making this.. remember you can always add more…. I highly recommend you use the lower end of the posted amount. I used the full tablespoon and.. let’s just say it wasn’t for me… Warren liked it but simply thought it was too hot.
I served it with white rice and bought small spring rolls to serve with it…
I hope you try this tasty Asian meal!
Recipe: Honey Garlic Chicken
All you need:
1 pound chicken breasts or tenders, cut into chunks
½ cup flour, seasoned with salt, pepper and garlic powder
1 egg beaten
1 cup breadcrumbs (Panko works the best)
Olive oil cooking oil spray (optional)
For the Sauce:
¾ cup honey
2 garlic cloves, minced
1 tablespoon soy sauce
¼ cup water
1 tablespoon cornstarch
½ - 1 tablespoon Sriracha sauce
1 green onion chopped (green part only)
Cooked white rice
All you have to do:
Pre-heat the oven to 400 degrees F.
Line a baking pan with non-stick foil.
Dredge the chicken pieces in flour.. then egg then breadcrumbs. Place on the prepared baking sheet. Give them a quick spray with cooking oil spray (optional).
Bake for 15 minutes or until fully cooked… (15 minutes should be fine for small pieces).
Meanwhile, heat the honey, garlic and soy sauce in a small saucepan over medium/low heat. In a small bowl or measuring cup, mix the water and cornstarch until fully mixed, then add it to the honey, whisking until blended. Add the Sriracha sauce and stir well.
When chicken is done, place them in a large bowl and pour the sauce over them, toss to fully coat the chicken. Serve over rice and sprinkle with sesame seeds and chopped green onion.