Go Back
Honey Garlic Chicken Nuggets Recipe
Ash Tyrrell

Honey Garlic Chicken Nuggets Recipe

I make this honey garlic chicken nuggets recipe on repeat because it's the one dish my whole family agrees on. I love that it uses simple pantry staples, yet tastes like something from my favorite takeout spot. The crispy panko coating paired with a glossy, sticky honey garlic chicken bites glaze is exactly the kind of comfort food I crave after a long day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast, cut into bite-size cubes — lean protein base, and cutting it evenly helps every nugget cook at the same pace
  • Salt and black pepper to taste — seasons the chicken itself before it ever hits the coating
  • 2 large eggs beaten — acts as the glue that helps the panko stick to every piece
  • 1 cup panko breadcrumbs — gives that light shatter-crisp crunch regular breadcrumbs can't match
  • 2 cloves garlic finely minced — fresh garlic brings far more punch than the jarred version
  • 4 tablespoons honey — the natural sweetness that makes this a true sticky honey garlic chicken bites glaze
  • 2 tablespoons soy sauce — adds the savory salty backbone that balances all that honey
  • 2 tablespoons sweet chili sauce optional — a touch of heat and tang that rounds out the honey garlic soy sauce chicken bites flavor
  • 1/4 cup water — thins the sauce so it coats evenly instead of clumping
  • 1/2 tablespoon cornstarch — thickens the glaze into that cling-to-every-nugget texture
  • White sesame seeds for garnish — nutty crunch and a finished, restaurant-style look
  • Chopped scallions for garnish — a pop of color and fresh bite at the very end

Method
 

  1. Cut the chicken breast into even, bite-sized cubes so every nugget cooks at the same rate. Pat the pieces dry with a paper towel first, since this helps the egg wash cling better later. Season generously with salt and pepper before you start breading anything.
  2. Beat the eggs in one bowl and pour the panko into a second, shallow bowl or plate. Dip each chicken cube into the egg, letting the excess drip off, then press it firmly into the panko. Make sure every side gets an even, light coating before moving to the next piece.
  3. Preheat your oven to 375°F and line a baking sheet with parchment paper. Arrange the breaded nuggets in a single layer, leaving a little space between each piece. Bake for 12 to 15 minutes, flipping halfway through so both sides turn golden brown.
  4. While the nuggets bake, whisk honey, soy sauce, garlic, chili sauce, water, and cornstarch together in a small saucepan. Cook over medium-low heat, stirring often, until the mixture turns glossy and coats the back of a spoon. This only takes three to four minutes, so stay close to the stove.
  5. Once the nuggets come out of the oven golden and crisp, transfer them straight to a large bowl. Pour the warm sauce over the top and toss gently so every piece gets coated evenly. Garnish with sesame seeds and scallions right before you bring it to the table.

Notes

  • I always pat my chicken completely dry before breading, since any extra moisture makes the panko slide right off
  • I toss the sauce over the nuggets right before serving, not earlier, or the crispy coating turns soggy fast
  • I like doubling the sauce whenever I'm serving this as honey garlic chicken bites over creamy rice, since everyone fights over the extra glaze
  • I've found that spacing the nuggets out on the pan, instead of crowding them, is what actually gets them crispy
  • I keep a small taste-test spoon handy while the sauce simmers, since honey brands vary quite a bit in sweetness