These Korean-inspired baked chicken bites are coated in a glossy sweet and spicy sauce made with honey, soy sauce, garlic, and lime. The chicken bakes in the oven while you make the sauce, so dinner comes together in about 40 minutes.
Serve it over rice with chopped green onions and fresh chili for an easy weeknight dinner. You can adjust the sriracha to make the sauce as mild or spicy as you like.
A Simple Oven-Baked Chicken Dinner
A light coating of cornstarch and a little olive oil help the chicken develop a thin crust in the oven. Once tossed with the sauce, that coating softens and holds onto the glaze.
This is a saucy chicken dinner best served right away. It has the sweet, spicy, and savory flavors of a Korean-inspired dish, using sriracha and sweet chili sauce for a straightforward homemade version.
Both boneless, skinless chicken thighs and chicken breasts work well. Thighs are more forgiving, while breasts need a little extra attention to avoid overcooking.
Ingredients
For the chicken:
- 1⅓ lb (600 g) boneless, skinless chicken thighs or breasts
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- ½ teaspoon garlic powder, optional
For the sauce:
- 5–6 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha
- 2 tablespoons Thai-style sweet chili sauce
- 1 tablespoon fresh lime juice
- 3 garlic cloves, minced
- 1 teaspoon sesame oil
For serving:
- Chopped green onions
- Sliced fresh chili
- Cooked rice, optional
Soy sauce provides the savory base, honey adds sweetness, and lime juice balances the sauce. Use sweet chili sauce, often labeled Thai sweet chili sauce—not American tomato-based chili sauce.
How to Make Korean-Inspired Baked Chicken
1. Cut and Season the Chicken
Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels and cut it into evenly sized pieces, about 1–1½ inches across.
Place the chicken in a large bowl. Add the salt, black pepper, and garlic powder, if using, and toss to combine.
2. Coat with Cornstarch
Add the cornstarch to the seasoned chicken.
Toss thoroughly until each piece has a thin, even coating.
3. Add the Olive Oil
Pour the olive oil over the chicken.
Toss again until the oil is evenly distributed.
4. Arrange on a Baking Sheet
Line a rimmed baking sheet with parchment paper rated for the oven temperature. Spread the chicken in a single layer, leaving a little space between the pieces.
5. Bake the Chicken
Bake for about 20–25 minutes, turning the pieces halfway through, until cooked through and lightly golden. The cooking time will depend on the size of the pieces and your oven. The center of the chicken should reach 165°F (74°C).
6. Make the Sweet and Spicy Sauce
While the chicken bakes, combine the soy sauce, honey, sriracha, sweet chili sauce, lime juice, and minced garlic in a large skillet.
Bring to a gentle simmer and cook for 2–4 minutes, stirring, until slightly thickened. Remove from the heat and stir in the sesame oil.
7. Toss the Chicken with the Sauce
Add the hot, cooked chicken to the skillet. Toss gently until every piece is coated in the sauce.
8. Garnish and Serve
Serve immediately over rice, if desired. Top with chopped green onions and sliced fresh chili.
Tips for the Best Results
- Dry the chicken first. Excess moisture makes it harder for the coating to brown.
- Leave space on the baking sheet. Crowded pieces tend to steam.
- Keep an eye on chicken breast. Smaller pieces can cook more quickly.
- Simmer the sauce gently. It only needs to thicken slightly before you add the chicken.
- Serve right away. The coating softens as it sits in the sauce.
How to Adjust the Sauce
For less heat, reduce the sriracha and skip the fresh chili garnish. Sweet chili sauces vary in heat, so taste the sauce before adding the chicken.
For a less salty dish, reduce the salt used to season the chicken and start with 5 tablespoons of soy sauce.
If the sauce becomes too thick, stir in a little water, starting with 1 tablespoon.
What to Serve with It
Steamed rice is a simple choice for soaking up the sauce of this Korean-inspired baked chicken. Add sliced cucumbers, a Korean cucumber salad, shredded cabbage, or a light vegetable salad for a fresh side.
Add the green onions and fresh chili just before serving.
Looking for another saucy weeknight dinner to serve over rice? Try this Tom Yum chicken with coconut milk or this easy beef stir-fry with soy sauce.
Korean-Inspired Baked Chicken
Ingredients
Equipment
Method
- Preheat and season. Preheat the oven to 425°F (220°C). Pat the chicken dry and cut into 1–1½-inch pieces. Toss with the salt, pepper, and garlic powder, if using.
- Coat the chicken. Add the cornstarch and toss to coat evenly. Add the olive oil and toss again.
- Bake. Arrange the chicken in a single layer on a parchment-lined baking sheet, leaving space between the pieces. Bake for 20–25 minutes, turning halfway through, until cooked through and the center reaches 165°F (74°C).
- Make the sauce. Combine the soy sauce, honey, sriracha, sweet chili sauce, lime juice, and minced garlic in a large skillet. Simmer gently for 2–4 minutes, stirring, until slightly thickened. Remove from the heat and stir in the sesame oil.
- Toss and serve. Add the hot, cooked chicken to the skillet and toss to coat. Serve immediately with chopped green onions, sliced fresh chili, and rice, if desired.
Notes
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes. Both work well. Cut the chicken into evenly sized pieces and avoid overcooking, especially when using breast meat.
Is this chicken crispy?
The chicken develops a thin crust in the oven, but the coating softens once it is tossed with the sauce. Serve immediately for the best texture.
Can I use lemon juice instead of lime juice?
Yes. Substitute the same amount of fresh lemon juice. The flavor will be slightly different, but it will still balance the sweetness.
Is sweet chili sauce the same as sriracha?
No. Sweet chili sauce is sweeter and usually milder, while sriracha adds a stronger chili kick. This recipe uses both for different purposes.
Can I make the sauce ahead?
Yes. Make the sauce base ahead, then gently reheat it before serving. Remove from the heat, stir in the sesame oil, and toss with the hot, cooked chicken.