Delish Honey Garlic Chicken Bites

This is one of those sticky, glossy, sweet-salty chicken bites that doesn’t try too hard and still gets huge applause. Think: bite-sized pieces of chicken, pan-seared till crisp at the edges, then tossed in a quick honey-garlic-soy situation that clings to every nook. Weeknight-fast, party-friendly, finger-licking mess. If you love takeout but want dinner on the table in 20-ish minutes without weird ingredients, she’s your girl.

My husband calls these “the dangerous bites,” because he’ll wander through the kitchen “just to check on things” and somehow 40% of the pan disappears. The kids love them too—tiny forks, big sauce. We have them with rice when life is chaotic (so… most nights), and if I’m feeling extra, I do sesame seeds and scallions on top like I’ve got it together. It’s become our oh-no-what’s-for-dinner backup, and honestly, it’s never failed us.

How to Make It

Grab 1.5 pounds of chicken (breasts or thighs—cut into bitey pieces), pat it dry, and toss with a big pinch of salt, pepper, and about 1/3 cup cornstarch so it wears a light little jacket. Heat a slick of oil in a skillet until it shimmers—like 2 to 3 tablespoons. Get the chicken in there, give it space, and let it actually brown. No nudging every two seconds. Flip when the edges look golden and crisp.

While it’s doing its thing, whisk your sauce in a bowl: 1/3 cup honey, 3 tablespoons soy sauce (or tamari), 2 tablespoons rice vinegar, 1/4 cup water, and a pinch of red pepper flakes if you’re spicy. Mince 4 cloves of garlic—don’t be shy. When the chicken’s mostly cooked, push it to the edges, add a tiny splash of oil if the pan looks dry, and sizzle the garlic for 20–30 seconds. Smells amazing? Good. Pour in the sauce and let it bubble. It’ll go from watery to glossy in about 2 minutes. Turn off the heat and swirl in a tablespoon of butter and a teaspoon of sesame oil if you’ve got it. Toss-toss. Sesame seeds and scallions on top. Serve immediately with rice or noodles, and do not apologize for licking the spoon.

✔Ingredient Notes

– Chicken thighs: Juicier than breasts and a little more forgiving if you get distracted by a text and overcook.
– Cornstarch: The crispy maker and the sauce thickener. Too much and it gets gummy; aim for a thin coating.
– Garlic: Fresh is everything here. Burnt garlic = bitter, so add it after browning the chicken.
– Honey: Floral, sticky sweetness. If you’re short, mix half honey, half brown sugar—you’ll survive.
– Soy sauce/tamari: The salty backbone. Use low-sodium if you don’t want to chase dinner with a gallon of water.
– Rice vinegar: Brightens the whole pan. Apple cider vinegar works in a pinch—just a touch sharper.
– Red pepper flakes: Optional heat. Chili-garlic sauce or sriracha also play nice.
– Butter + sesame oil: Butter softens the edges; sesame oil adds that toasty finish. Skippable but lovely.
– Neutral oil: Avocado, canola, or peanut—anything that doesn’t taste like olives.
– Sesame + scallions: Crunch + freshness. If you forget them, you’ll still be fine. But don’t.

✔Recipe Steps

1. Cut 1.5 lb chicken into 1-inch pieces and pat dry.
2. Toss with 1/3 cup cornstarch, 1/2 tsp kosher salt, and 1/2 tsp black pepper.
3. Heat 2–3 tbsp oil in a large skillet; sear chicken in batches until golden and cooked through (6–8 minutes total).
4. Whisk 1/3 cup honey, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1/4 cup water, and a pinch of chili flakes.
5. Sauté 4 minced garlic cloves for 30 seconds, then pour in sauce; simmer until glossy and thick, 1–2 minutes.
6. Kill the heat; stir in 1 tbsp butter and 1 tsp sesame oil; toss, garnish with sesame seeds and sliced scallions.

What to Serve It With

– Steamy white rice, sticky rice, or garlicky fried rice.
– Buttered noodles or plain ramen with a splash of extra sauce.
– Roasted broccoli, snap peas, or a quick cucumber salad.
– Lettuce cups if you want light and crunchy.
– Cauliflower rice when you’re pretending to be virtuous.

✔Tips & Mistakes

– Don’t crowd the pan. Crowding = steaming = no browning. Cook in two batches if you need to.
– Burnt garlic will wreck the vibe. Add it after the chicken browns, and keep it moving.
– Sauce looks thin? Give it a minute at a simmer. It thickens as it cools, too.
– Too salty? Add a splash of water and a drizzle more honey. Too sweet? Extra soy + a pinch of vinegar.
– Pat the chicken dry or the cornstarch gets clumpy.
– Same-size pieces = even cooking. I know, tedious, but worth it.

✔Storage Tips

Pop leftovers into an airtight container and refrigerate 3–4 days. Reheat in a skillet with a splash of water until the sauce loosens and gets shiny again, or microwave in bursts (no shame). It’s actually weirdly great cold—sweet, savory, snacky—especially on day two. Freezer-friendly for up to 2 months; thaw overnight and reheat gently so it doesn’t dry out.

✔Variations and Substitutions

– No honey? Use brown sugar or maple syrup. Start with a bit less and taste.
– Gluten-free: Switch soy sauce for tamari or coconut aminos.
– No rice vinegar: Apple cider vinegar or lemon juice—go light and adjust.
– Add veg: Toss in bell peppers or broccoli during the last few minutes.
– Air fryer: Coat chicken lightly with oil and cornstarch; 400°F for 9–11 minutes, shaking halfway. Warm the sauce on the stove and toss.
– Tofu or shrimp: Press tofu and cube; or use large shrimp. Cook times drop—watch closely.
– Extra saucy: Double the sauce ingredients. No one ever complained.

Frequently Asked Questions

Delish Honey Garlic Chicken Bites

Sticky-sweet, garlicky chicken bites with a crispy cornstarch coating tossed in a buttery honey-garlic glaze. Quick, family-friendly, and perfect over rice.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breast cut into 1-inch pieces
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp paprika optional
• ▢ 0.5 cup cornstarch for coating
• ▢ 0.25 cup neutral oil for pan-frying
• ▢ 2 tbsp unsalted butter
• ▢ 4 clove garlic minced
• ▢ 0.5 cup honey
• ▢ 0.25 cup low-sodium soy sauce or tamari
• ▢ 1 tbsp rice vinegar
• ▢ 0.25 cup water for sauce
• ▢ 0.5 tsp red pepper flakes adjust to taste
• ▢ 1 tbsp cornstarch for slurry
• ▢ 1 tbsp water for slurry
• ▢ 2 stalk green onion thinly sliced, for garnish
• ▢ 1 tsp sesame seeds for garnish

Instructions

Preparation Steps

• Pat chicken dry and cut into 1-inch pieces. Toss with salt, pepper, garlic powder, and paprika until evenly seasoned.
• Add 0.5 cup cornstarch to a bowl. Dredge chicken pieces, shaking off excess so each piece has a thin, even coating.
• Heat neutral oil in a large skillet over medium-high heat. Cook chicken in a single layer in batches, turning occasionally, until golden and cooked through, about 6 to 8 minutes per batch. Transfer to a plate.
• Reduce heat to medium. Add butter to the same skillet. Stir in minced garlic and cook until fragrant, about 0.5 minute.
• Whisk in honey, soy sauce, rice vinegar, water, and red pepper flakes. Bring to a gentle simmer.
• Stir together 1.0 tbsp cornstarch and 1.0 tbsp water to make a slurry. Whisk into the pan and simmer until the sauce thickens and becomes glossy, about 1 to 2 minutes.
• Return cooked chicken to the pan and toss to coat in the sauce. Simmer 1 minute to heat through.
• Garnish with sliced green onions and sesame seeds. Serve hot over rice or with steamed veggies.

Notes

For extra crisp edges, air-fry the coated chicken at 400°F for 10 to 12 minutes, then toss in the warmed sauce. Use low-sodium soy sauce to control saltiness.