I’ve never been a fan of Buffalo Chicken Wings. Honey Garlic Chicken Wings, on the other hand, I can’t get enough of; they’re just delicious. When I saw that chicken was on sale this week, I thought it would be the perfect time to try making honey garlic chicken at home.
I used chicken breasts rather than wings since the chicken itself wasn’t really my main focus. That seems odd to say since it is the protein of the dish. But, truthfully? This was all an experiment for the sauce. I also made two versions of the recipe. One was baked, while the other was done stove-top. They both tasted great, so how you decide to cook it may depend on what you’re serving with it and/or time constraints.
Unfortunately, the sauce didn’t turn out to be the taste I have been looking for. There’s something very distinct about the taste I want and I can’t put my finger on what I’m missing. This recipe is still delicious, though. My partner has already requested that we make it again. All this to say, I’m very happy with this recipe, but, my experiments will need to continue. As Ross on Friends would say, “Fine by me!”
For now, here’s the recipe for Honey Garlic Popcorn Chicken.
Honey Garlic Popcorn Chicken
Ingredients
Approx. 1 lb. boneless and skinless chicken breasts
2 eggs, beaten
1 cup herbed breadcrumbs or panko
Optional but recommended for garnish:
White sesame seeds, Chopped scallions/Chives
Honey Garlic Sauce
2 cloves garlic, finely minced
4 tablespoons honey
2 tablespoons soy sauce
2 tablespoons Thai sweet chili sauce
1/4 cup water
1/2 tablespoon corn starch
Instructions
Preheat the oven to 375°F (190°C).
If you want “popcorn”pieces, cube your chicken. You can also slice the pieces, or keep the chicken as full chicken breasts- it’s up to you and how you’d enjoy eating it. Just be mindful of how cooking times will need to be altered accordingly.
Coat each piece of the chicken with the beaten eggs first, then roll in the panko. Transfer the chicken to a baking sheet lined with parchment paper.
Bake for about 12-15 minutes, or until the chicken is golden brown. Turning halfway.
Mix all the ingredients for the sauce in a small bowl; whisk. Cook in a pan, or wok, on low heat.
Once the sauce mixture has thickened a bit, add the chicken. Coat it well.
Garnish if desired. Serve with rice.
You can also allow it to cool before serving; it even tastes great cold! I added the leftovers to a fresh salad and it was delicious.
Enjoy!
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