Introduction

Honey garlic chicken bites offer a perfect balance of sweet and savory flavors wrapped around tender, crispy chicken pieces. This easy-to-make dish is ideal for weeknight dinners or casual gatherings and pairs wonderfully with rice or vegetables.

A black cast iron pan filled with golden brown chicken pieces cooked in a glossy sauce, scattered with small green onion slices on top for a fresh touch. The chicken chunks appear tender and juicy, each piece coated evenly with a shiny glaze that catches the light. The pan is set on a white marbled texture, adding a clean and bright background contrast to the rich colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless/skinless chicken thighs, cut into bite-sized pieces
Kosher salt & freshly ground black pepper, to taste
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon sesame oil
¼ cup cornstarch
2-3 tablespoons vegetable oil, for frying
½ cup honey
¼ cup sweet chili sauce (Mae Ploy recommended)
¼ cup soy sauce
10 cloves of garlic, chopped (not minced)
Hibachi-style rice, sesame seeds & chopped scallions, for serving as desired

Instructions

Step 1: In a large resealable plastic bag, combine chicken pieces with salt, pepper, garlic powder, onion powder, smoked paprika, and sesame oil. Seal and shake the bag to coat the chicken evenly. Refrigerate for at least 1 hour or up to 1 day to marinate.
Step 2: Just before cooking, add the cornstarch to the chicken in the bag and shake to coat thoroughly. Let the coated chicken sit at room temperature for 20 minutes.
Step 3: Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Working in batches to avoid overcrowding, fry the chicken pieces until golden and crisp, about 3-4 minutes per side. Remove each batch and set aside on a plate. Add more oil between batches if needed.
Step 4: Return all browned chicken to the skillet and reduce heat to medium. Stir in honey, sweet chili sauce, soy sauce, and chopped garlic. Simmer for 4-5 minutes, stirring occasionally, until the sauce thickens and flavors meld.
Step 5: Serve the honey garlic chicken bites hot over hibachi-style rice or your preferred side. Garnish with sesame seeds and chopped scallions if desired. Enjoy immediately!

Tips & Variations

Use chicken breasts if preferred, but thighs remain juicier and more flavorful.
For extra crispiness, double coat the chicken with cornstarch before frying.
Add a splash of rice vinegar to the sauce for a subtle tang.
Swap sweet chili sauce with a spicy sriracha glaze for a heat boost.
Serve with steamed vegetables or mashed potatoes for variety.

Storage

Store leftover honey garlic chicken bites in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the chicken tender and the sauce intact.

How to Serve

The image shows many pieces of golden-brown cooked chicken coated with a shiny, thick sauce, in a pan with some green onion slices scattered around. Two chicken pieces are held in a wooden spoon above the pan, covered in the same glossy sauce, with the texture of the cooked chicken visible as tender and juicy. The sauce appears rich and slightly sticky, giving the chicken a delicious glaze. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking and better texture. If using frozen, make sure it is completely thawed and patted dry before marinating.

How can I make this dish gluten-free?

Replace soy sauce with a gluten-free tamari sauce and ensure the sweet chili sauce is also gluten-free. Cornstarch is naturally gluten-free, so it can be used as is.

Honey Garlic Chicken Bites Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

This honey garlic chicken bites recipe features tender, bite-sized chicken thighs seasoned with a flavorful blend of spices, coated in cornstarch, and pan-fried to golden crispness before being tossed in a luscious honey garlic sauce with sweet chili and soy sauce. Served best over hibachi-style rice and garnished with sesame seeds and scallions, this dish is a perfect blend of sweet, savory, and garlicky notes that make a deliciously satisfying meal.

Author: Dana
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Asian Fusion

Ingredients

Scale

Chicken Marinade

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
Kosher salt & freshly ground black pepper, to taste
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon sesame oil

Coating

¼ cup cornstarch
2–3 tablespoons vegetable oil, for frying

Sauce

½ cup honey
¼ cup sweet chili sauce (Mae Ploy recommended)
¼ cup soy sauce
10 cloves garlic, chopped (not minced)

For Serving

Hibachi-style rice
Sesame seeds
Chopped scallions

Instructions

Season & marinate chicken: In a large resealable plastic bag, combine chicken pieces with salt, pepper, garlic powder, onion powder, smoked paprika, and sesame oil. Seal and shake to coat the chicken evenly. Refrigerate to marinate for at least 1 hour and up to 1 day to develop flavor.
Add cornstarch & rest chicken: Right before cooking, add cornstarch to the marinated chicken and toss or shake until all pieces are well coated. Let the chicken rest at room temperature for 20 minutes to ensure even cooking.
Brown chicken: Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Cook chicken in batches without overcrowding, frying each batch until golden brown and lightly crispy, about 3-4 minutes per side. Remove browned chicken with a slotted utensil and set aside. Add more oil between batches as needed. Return all browned chicken to the skillet once done.
Build the honey garlic chicken: Reduce heat to medium. Add honey, sweet chili sauce, soy sauce, and chopped garlic to the skillet with the chicken. Stir to combine using a rubber spatula or wooden utensil. Simmer the mixture for 4-5 minutes until the sauce thickens slightly and flavors meld beautifully around the chicken bites.
Serve: Serve this saucy honey garlic chicken immediately over hibachi-style rice or your preferred rice and sides such as vegetables or mashed potatoes. Garnish generously with sesame seeds and sliced scallions for a perfect finishing touch. Enjoy your flavorful meal!

Notes

Marinating the chicken longer enhances the flavor, but 1 hour is sufficient for a quick preparation.
Coating the chicken with cornstarch before browning ensures a crispy exterior.
Do not mince the garlic; chopping yields a better texture in the sauce.
Working in batches prevents overcrowding and helps achieve an even crisp on the chicken bites.
Feel free to substitute vegetable oil with other neutral oils with high smoke points, such as canola or peanut oil.
Serve with a side of steamed or stir-fried vegetables to balance the meal nutritionally.

Keywords: honey garlic chicken, chicken bites, sweet chili chicken, fried chicken, Asian chicken recipe, honey garlic sauce