Honey Garlic Chicken Bites are little pops of sweet and savory goodness that come together in a flash. Tender chicken pieces get a sticky, flavorful coating from honey and garlic, making each bite perfectly delicious and easy to enjoy. They’re golden, slightly crisp on the outside, and juicy on the inside—just the way I like them.
I love making these chicken bites when I want something quick but impressive. The honey and garlic combo is a classic that never fails to please, and it’s fun how the sauce caramelizes just enough to give a nice glaze without being too sticky. I usually toss the chicken in a pan until it’s cooked through, then add the sauce right at the end to get that lovely shine.
These bites are great on their own as a snack or appetizer, but I usually serve them over rice or with some steamed veggies to make a full meal. Sometimes I even sprinkle a little chopped green onion or sesame seeds on top for extra color and crunch. It’s one of those recipes that everyone at the table can’t stop reaching for, which always makes me happy!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for a lean option, but thighs are juicier and a bit more forgiving if slightly overcooked.
Flour & Cornstarch: The mix creates a crispy coating. You can swap all-purpose flour with gluten-free flour, and cornstarch with arrowroot powder if needed.
Honey & Soy Sauce: These form the sweet and salty base of the sauce. Use maple syrup or agave as honey substitutes. For soy sauce, tamari is a great gluten-free option.
Garlic: Fresh garlic gives the best flavor. Garlic powder in the coating helps boost the garlic taste inside too.
Rice Vinegar & Sesame Oil: These add balance and depth. If you don’t have rice vinegar, lemon juice works well. Sesame oil adds a nutty touch but isn’t a must-have.
How Can I Get the Chicken Crispy and the Sauce Glossy?
The secret to crispy chicken and a shiny sauce is timing and technique.
- Coat chicken well and fry in batches to keep oil hot and prevent sogginess.
- Remove most oil before making sauce, leaving browned bits for flavor.
- Simmer sauce separately, then thicken with cornstarch slurry to get that glossy finish.
- Toss chicken in sauce just before serving to keep the crisp exterior from getting soggy.
This way, you get tender bites with a perfect balance of crispy and sticky texture every time.
Equipment You’ll Need
- Medium mixing bowls – I like having one for the flour mixture and another for the eggs, making coating easy and organized.
- Deep-fry or large skillet – allows you to fry the chicken pieces evenly without splatters.
- Cooking thermometer – helps you ensure the oil stays at 350°F (175°C) for crispy chicken.
- Whisk or wooden spoon – useful for stirring the sauce and thickening it with cornstarch.
- Tongs or slotted spoon – makes it easy to remove fried chicken without breaking it apart.
Flavor Variations & Add-Ins
- Spicy kick: Add a teaspoon of chili flakes or sriracha to the sauce for some heat.
- Extra flavor: Toss in sliced green onions or chopped cilantro after tossing with sauce for freshness.
- Different proteins: Try tofu cubes or shrimp instead of chicken for a seafood or vegetarian version.
- Upscale touch: Finish with a sprinkle of crushed peanuts or sesame seeds for added crunch and flavor.
Honey Garlic Chicken Bites
Ingredients You’ll Need:
For The Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 large eggs
- Vegetable oil, for frying
For The Honey Garlic Sauce:
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
For Garnish:
- Sesame seeds
- Fresh rosemary or green onions, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to cook, so around 30 minutes total. It’s quick enough for a weeknight dinner but impressive enough to share with friends and family.
Step-by-Step Instructions:
1. Prepare the Coating:
In a medium bowl, mix together the flour, cornstarch, salt, pepper, and garlic powder. In another bowl, beat the eggs. Dip each piece of chicken into the eggs, then coat it well with the flour mixture. Set aside your coated chicken pieces on a plate.
2. Fry the Chicken:
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully fry the chicken in batches, avoiding overcrowding the pan, for 4-5 minutes per batch or until golden brown and cooked through. Remove chicken and drain on paper towels.
3. Make the Honey Garlic Sauce:
Remove most of the oil from the skillet, leaving about 1 tablespoon along with any tasty browned bits. Add honey, soy sauce, minced garlic, rice vinegar (if using), and sesame oil. Bring the mixture to a simmer over medium heat.
Stir in the cornstarch slurry and keep stirring until the sauce thickens and looks glossy.
4. Coat and Serve:
Toss the fried chicken bites in the sauce so each piece is well coated. Sprinkle with sesame seeds and fresh rosemary or green onions for a tasty finish. Serve immediately, with steamed rice or your favorite veggies for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken in the fridge overnight before cutting and frying. Pat the pieces dry to avoid excess moisture, which can affect the coating’s crispiness.
How Can I Make This Recipe Gluten-Free?
Replace the all-purpose flour with a gluten-free flour blend and use tamari or another gluten-free soy sauce. Cornstarch is naturally gluten-free, so no changes needed there.
Can I Bake Instead of Frying the Chicken?
Definitely! Coat the chicken as directed, place on a greased baking sheet, and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through. The texture will be a bit different—less crispy but still delicious.
What’s the Best Way to Store Leftovers?
Store any leftover chicken bites and sauce separately in airtight containers in the fridge for up to 3 days. Reheat in a skillet over medium heat to keep the coating crisp and sauce fresh.
