Honey Garlic Chicken Bites are little pieces of tender chicken packed with a perfect mix of sweet honey and savory garlic flavors. These bite-sized treats get a nice sticky glaze that makes them super tasty and fun to eat, whether as a snack or part of a meal.
I love making these chicken bites when I want something quick but satisfying. The combination of honey and garlic hits that great spot where it’s just right—not too sweet and not too strong. I find that using fresh garlic really makes the flavor pop, and a little drizzle of extra honey on top after cooking takes them to the next level.
This recipe feels like a little celebration on your plate. I like to serve the chicken bites with a side of steamed veggies or some rice to soak up all that yummy sauce. They’re also perfect for sharing with friends during casual get-togethers or when you need a crowd-pleaser that’s easy to make and hard to resist.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work well here. I prefer thighs for juiciness, but breasts give a leaner bite. If you want a vegetarian option, try firm tofu cut into cubes instead.
Flour vs. Cornstarch: Flour gives a nice crust, but cornstarch creates a lighter, crispier coating. You can also mix them for a good balance.
Honey: Raw honey offers a rich sweetness, but you can swap with maple syrup or agave for a different twist or to keep it vegan.
Soy Sauce: Regular soy sauce is standard, but low-sodium is great if you’re watching salt. Tamari works too for a gluten-free version.
Garlic & Ginger: Fresh garlic and ginger add great flavor layers. Minced garlic powder won’t match fresh, but it’s okay in a pinch.
How Do I Make the Chicken Crispy and the Sauce Perfectly Sticky?
Getting crispy chicken covered with a sticky sauce is all about timing and technique:
- Frying: Heat the oil well before adding chicken. Cook in batches so pieces don’t crowd the pan; this keeps them crispy.
- Breading: Dipping twice (egg then flour) builds a thicker crust. For crunchier bites, try using panko crumbs instead of plain flour.
- Sauce thickening: Make sure the sauce simmers before adding the cornstarch slurry. Stir constantly so it thickens evenly without lumps.
- Coating: Toss fried chicken in the sauce off the heat to keep the coating crisp yet nicely glazed.
Following these tips will help you get that satisfying crunch with a glossy, flavorful finish every time.
Equipment You’ll Need
- Large skillet or wok – I like this because it heats evenly and makes frying easier.
- Deep-frying thermometer – helps you keep the oil at the right temperature for crispy chicken.
- Mixing bowls – for beating eggs and coating the chicken pieces.
- Small saucepan – perfect for making and thickening the sauce.
- Slotted spoon or tongs – for removing fried chicken from oil without too much mess.
Flavor Variations & Add-Ins
- Swap chicken for crispy shrimp for a seafood take on this dish.
- Add crushed red pepper flakes or chili garlic sauce for more heat.
- Mix in sliced bell peppers or broccoli with the chicken for extra veggies.
- Use honey mustard or hoisin sauce instead of honey for different flavor profiles.
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
- 1/2 cup all-purpose flour (or cornstarch for extra crispiness)
- 2 large eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil (for frying)
For the Honey Garlic Sauce:
- 1/3 cup honey
- 3 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp grated fresh ginger (optional)
- 1/2 tsp red pepper flakes (optional for mild heat)
- 1 tbsp water mixed with 1 tsp cornstarch (slurry to thicken sauce)
Garnishes:
- Sesame seeds
- Sliced green onions
Optional Side:
- Cooked rice or quinoa
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and frying, plus another 5 minutes to make the sauce and toss it all together. You can have a tasty meal ready in around 20 minutes, perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Season the bite-sized chicken pieces with salt and pepper. In one shallow bowl, place the flour. In another bowl, beat the eggs well.
2. Coat the Chicken:
Dip each piece of chicken first into the beaten eggs, then coat it with flour. For extra crispiness, you can dip the pieces in egg and flour one more time.
3. Fry the Chicken:
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook them about 3–4 minutes per side until golden brown and fully cooked through. Remove the chicken and place them on paper towels to drain any excess oil.
4. Make the Sauce:
In a small saucepan or skillet, combine honey, soy sauce, minced garlic, rice vinegar, ginger (if using), and red pepper flakes (if you like a little heat). Heat over medium heat until the mixture begins to simmer.
5. Thicken the Sauce:
Mix the slurry by combining the water and cornstarch, then add it to the simmering sauce. Stir continuously until the sauce thickens and looks glossy.
6. Coat the Chicken in Sauce:
Add the fried chicken pieces back into the sauce and gently toss to make sure every bite is covered.
7. Serve and Garnish:
Transfer the coated chicken bites to a serving plate or bowl. Sprinkle with sesame seeds and sliced green onions for a fresh, nutty finish. Serve warm with cooked rice or quinoa to soak up the sticky sauce.
Enjoy your delicious Honey Garlic Chicken Bites!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it in the fridge overnight before cutting and cooking. This helps the chicken cook evenly and ensures a crispy coating.
What Can I Substitute for Soy Sauce?
If you need a gluten-free option or don’t have soy sauce, tamari or coconut aminos make great substitutes and keep the savory flavor.
How Do I Store Leftovers?
Store leftover chicken bites in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or sauce to keep them moist.
Can I Bake Instead of Frying?
Yes! Bake the coated chicken pieces at 400°F (200°C) on a greased baking sheet for about 20 minutes, flipping halfway through, until crispy and golden. Then toss with the sauce as usual.
