Honey Garlic Chicken Bites are little pieces of tender chicken glazed in a sweet and garlicky sauce that’s both sticky and flavorful. These bites have just the right mix of crispy on the outside and juicy on the inside, making them a perfect snack or meal that’s full of comforting flavors.
I love making these chicken bites when I want something quick yet special. The honey adds a natural sweetness that balances beautifully with the punch of garlic, and I always find the sauce so addictive that I end up licking my fingers. A simple pan-fry and a quick simmer with the sauce is all it takes, which means I get to spend less time cooking and more time enjoying.
My favorite way to serve them is over a bed of steamed rice or with some crunchy veggies on the side. Sometimes, I even toss them into a wrap for a tasty lunch on the go. These little bites never fail to bring smiles, whether it’s a casual dinner or a fun snack. They’re a great way to make busy weeknights feel a bit more special without any fuss.
Key Ingredients & Substitutions
Chicken: I prefer chicken thighs for juiciness, but breasts work well too. If you want a lighter version, try turkey breast pieces.
Honey: This gives the sweetness and shine. You can swap it for maple syrup or agave if you want a different kind of sweetness or are avoiding honey.
Soy Sauce: Use low sodium to control saltiness. Tamari or coconut aminos make great gluten-free options.
Garlic: Fresh garlic is key for bold flavor. If you’re short on time, good quality jarred minced garlic can also work.
Flour & Cornstarch: They help create a light coating on the chicken for a crisp texture. For gluten-free, try rice flour or a mix of cornstarch and gluten-free flour.
How Do You Get the Sauce Thick & Glossy Without Burning the Garlic?
The trick is to cook garlic gently and time the sauce thickening just right. Here’s how:
- After frying the chicken, lower the heat to medium before adding garlic. Garlic burns easily and turns bitter, so keep it moving in the pan.
- Whisk honey, soy sauce, vinegar, and optional flavors together before adding to the pan. This keeps the sauce balanced and ready to simmer.
- Mix cornstarch with cold water separately to avoid lumps, then add it to the pan. Stir constantly so the sauce thickens smoothly.
- Let the sauce bubble gently for 2-3 minutes until it’s glossy and sticky. If it thickens too much, thin it with a splash of water.
- Finally, toss the chicken back in and coat evenly. The sauce will cling to the chicken for that perfect bite every time.
Equipment You’ll Need
- Large skillet or wok – I like using a big pan because it gives me enough space to cook the chicken evenly and get a nice sear.
- Mixing bowls – for coating the chicken and whisking the sauce ingredients without mess.
- Measuring spoons and cups – to keep everything precise, especially for the honey and soy sauce.
- Wooden spoon or silicone spatula – I prefer these for stirring the sauce without scratching the pan.
- Paper towels – handy for patting the chicken dry so it browns properly.
- Kitchen tongs – for turning the chicken bites easily and serving once cooked.
Flavor Variations & Add-Ins
- Swap honey for maple syrup or agave to change up the sweetness or make it vegan-friendly. It works well with the other flavors for a different twist.
- Add sliced bell peppers or snap peas during the sauce simmer for extra crunch and color—great for a veggie boost.
- Use ginger or a dash of five-spice powder in the sauce to give it a warm, spicy kick that pairs nicely with the garlic and honey.
- Finish with chopped green onions or cilantro for fresh, herbaceous brightness that complements the sweet and savory flavors.
Honey Garlic Chicken Bites
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch
- Salt and pepper, to taste
- 2-3 tbsp vegetable oil
- 4 cloves garlic, minced
- 1/3 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp sesame oil (optional)
- 1 tsp grated fresh ginger (optional)
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp water
- 1 tsp cornstarch
- Sesame seeds, for garnish
- Fresh parsley or green onions, chopped for garnish
How Much Time Will You Need?
This meal takes about 10 minutes to prep and 15 minutes to cook, so roughly 25 minutes total. It’s quick enough for a busy weeknight, but still full of flavor.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by drying the chicken pieces with paper towels. This helps them crisp up nicely. Toss the chicken in a bowl with flour, cornstarch, salt, and pepper until each bite is fully coated.
2. Cook the Chicken:
Heat the vegetable oil in a large pan over medium-high heat. Add the chicken in a single layer so they cook evenly (work in batches if needed). Fry for about 4-5 minutes per side until golden and cooked through. Then set the chicken aside on a plate.
3. Make the Sauce:
Turn the heat to medium, add minced garlic (and ginger if you have it) to the pan, and sauté for about 30 seconds so the flavors release without burning. Mix honey, soy sauce, vinegar, sesame oil, and red pepper flakes in a bowl. Pour the sauce into the pan with the garlic.
4. Thicken the Sauce:
Mix cornstarch with water until smooth, then add it to the pan. Stir the sauce well and let it simmer for 2-3 minutes until it thickens and turns glossy.
5. Combine Chicken and Sauce:
Put the cooked chicken back into the pan and toss everything together to coat the bites in the sticky honey garlic sauce. Let it cook for 1-2 more minutes so the flavors blend perfectly.
6. Serve and Garnish:
Turn off the heat, sprinkle sesame seeds and fresh chopped parsley or green onions on top. Serve your chicken bites warm, over rice or noodles, or just as a tasty snack!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight and pat it dry well before coating and frying. This helps prevent excess moisture and ensures crispy bites.
How Can I Make This Gluten-Free?
Swap the all-purpose flour for a gluten-free flour blend or rice flour, and use tamari or coconut aminos instead of soy sauce. These changes keep the flavors intact while making it safe for gluten sensitivities.
Can I Prepare This Dish Ahead of Time?
Absolutely! Cook the chicken and prepare the sauce, then store separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stovetop and toss together just before serving to maintain texture.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to preserve the sauce’s glossy texture and avoid drying out the chicken.
