Honey Garlic Chicken Bites (Printable Version)

Juicy chicken bites cooked golden and tossed in a glossy honey garlic glaze for a fast, satisfying meal.

# Ingredients:

→ Chicken

01 - 450 grams boneless chicken breasts or thighs, cut into 2.5 cm cubes

→ Coating and Seasoning

02 - 30 grams cornstarch
03 - 5 grams kosher salt
04 - 3 grams freshly cracked black pepper

→ Sauce

05 - 15 milliliters olive oil (or canola/avocado oil)
06 - 3 cloves garlic, finely minced
07 - 60 milliliters honey
08 - 45 milliliters low-sodium soy sauce or tamari for gluten-free option
09 - 15 milliliters rice vinegar
10 - Optional: 1 gram red pepper flakes

→ Garnish (optional)

11 - 2 green onions, sliced
12 - 5 grams sesame seeds, untoasted

# Steps:

01 - Pat chicken cubes dry with paper towels to remove moisture. In a bowl, toss chicken with cornstarch, salt, and black pepper until evenly coated for a light crust.
02 - Heat a heavy skillet over medium-high heat until hot. Add oil and arrange chicken pieces in a single layer without crowding. Cook undisturbed for several minutes until bottoms are golden brown. Flip and cook until fully cooked and golden with crispy edges. Cook in batches if necessary. Transfer cooked chicken to a plate.
03 - Reduce heat to medium. Add minced garlic to the same skillet and stir continuously for 30 seconds until fragrant but not browned. Add honey, soy sauce, and rice vinegar. Scrape browned bits from the pan and let simmer for 1–2 minutes until sauce thickens slightly. Stir in red pepper flakes if desired.
04 - Return chicken to the skillet and toss to coat evenly in the sauce. Let simmer for 1 additional minute to thicken the glaze and cling to the chicken. Remove from heat and garnish with sliced green onions and sesame seeds before serving.

# Notes:

01 - Remove all moisture from chicken before coating to ensure crispy sear. Avoid overcrowding the skillet to prevent steaming.
02 - Leftovers keep refrigerated up to 3 days. Reheat gently with a splash of water in a skillet to revive sauce texture.
03 - Freezes well for up to 3 months; thaw overnight before reheating.

Go Back