Sticky Garlic-Ginger Chicken


Sticky Garlic-Ginger Chicken

Servings 4 Servings


  • Chicken:
  • 1 pound boneless skinless chicken breasts, cut into 1×1-inch cube
  • 1 teaspoon salt
  • ½ teaspoon black or white pepper
  • 2 eggs
  • 1 cup panko
  • olive oil spray
  • Sauce:
  • ½ cup honey
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 3-4 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped or grated
  • 2 teaspoons sambal oelek or sriracha, optional
  • 1 tablespoon corn starch
  • 2 tablespoons water
  • Garnish (optional)
  • 1 teaspoon sesame oil
  • 1 green onion, chopped
  • ½ teaspoon sesame seeds


  • Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
  • Season chicken with salt and pepper. In a medium bowl, whisk together eggs and in a second medium bowl, add the panko. Working in batches, dip chicken into eggs, then dredge in panko, pressing to coat. Add chicken to the prepared pan and spray with olive oil spray. Transfer to oven and bake until golden brown and crisp, about 15-20 minutes.
  • In a large skillet, combine honey, rice vinegar, garlic, ginger, and sambal oelek/sriracha. Heat until slightly thickened, about 1-2 minutes. Stir in cooked chicken and gently toss to combine until completely coated in the sauce. Finish off with a drizzle of sesame oil and top with fresh green onions and sesame seeds. Enjoy!


** Double sauce recipe for saucier chicken