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Sweet and spicy chicken over white rice in a bowl, topped with green onions and sliced green chili, with a lime wedge and chopsticks.

Korean-Inspired Baked Chicken

Oven-baked chicken bites tossed in a sweet and spicy honey garlic sauce with soy sauce, lime, and sesame oil. An easy dinner ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean-Inspired
Calories: 340
Ingredients Equipment Method Notes

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, for serving

Equipment

  • Oven
  • Rimmed baking sheet
  • Parchment paper
  • Large mixing bowl
  • Large skillet
  • Knife
  • Cutting board

Method
 

  1. 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.
    A gloved hand adding salt, black pepper, and garlic powder to raw chicken pieces in a bowl.
  2. Coat the chicken. Add the cornstarch and toss to coat evenly. Add the olive oil and toss again.
    Raw chicken pieces coated with cornstarch, seasonings, and olive oil in a bowl.
  3. 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).
    Baked chicken bites in a parchment-lined baking dish on the stovetop, with a skillet in the background.
  4. 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.
    A skillet containing dark sauce, red chili sauce, and minced garlic before stirring.
  5. 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.
    Baked chicken bites coated in a glossy reddish-brown sauce in a skillet.

Notes

• Reduce the sriracha for a milder sauce.
• Soy sauce adds saltiness. Reduce the salt on the chicken if preferred, and start with 5 tablespoons of soy sauce.
• Use Thai-style sweet chili sauce, not tomato-based chili sauce.
• If the sauce thickens too much, add water, starting with 1 tablespoon.
• The chicken coating softens after tossing with the sauce. Serve immediately.
• Nutrition is an estimate for one-fourth of the recipe made with chicken breast, without rice or other sides.