I make these honey garlic chicken bites dozens of times a year when I need something fast, crowd-pleasing, and a little sticky-sweet. They’re special because the sauce is glossy and balanced — sweet honey, salty soy, bright vinegar — and the bites stay juicy when cooked right. I’ve tested this pan-fry method with thighs and breasts and prefer thighs for flavor and forgiveness.
Why Make This Recipe
- Fast weeknight dinner: ready in about 30 minutes from start to table.
- Big flavor with simple pantry staples — garlic, honey, soy — nothing exotic needed.
- Versatile: serve as a main, appetizer, or meal-prep protein for lunches. I often switch to an air fryer version when I want fewer pans.
- Balanced bite: protein-forward with a sticky-sweet glaze that adults and kids both enjoy.
- Personal insight: I love this recipe because the sauce is forgiving — a quick cornstarch slurry turns a thin glaze into a restaurant-quality shine.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 12–15 minutes
- Total time: 30 minutes
- Servings: 4 (about 1.5 lbs chicken)
- Difficulty: Easy
- Method: Quick pan-sear of bite-sized chicken, then toss in a reduced honey-garlic sauce (stovetop). See a bold buffalo twist for inspiration here.
My Experience Making This Recipe
I tested this recipe multiple times with both boneless skinless thighs and breasts and adjusted the cornstarch ratio for the best crust-to-sauce balance. The main discovery: a light cornstarch dredge gives crisp edges while the interior stays juicy, and finishing the sauce in the same pan picks up those browned bits for deeper flavor.
How to Make Honey Garlic Chicken Bites
Briefly: cut chicken into 1–1½ inch bites, season, toss in cornstarch, and pan-sear in a hot skillet until golden (about 3–4 minutes per side) until the internal temperature reaches 165°F. Remove the chicken, reduce heat, sauté fresh garlic, add soy sauce (or tamari), honey, rice vinegar, sesame oil and a small cornstarch slurry (1 tsp cornstarch + 2 tbsp water) to thicken. Return chicken to the pan and toss until glossy and coated. Expect a quick shallow-fry step followed by a 2–3 minute saucing finish.
Expert Tips for Success
- Pat chicken dry with paper towels before cornstarch — dry surface = better browning and less steaming.
- Use a heavy skillet (cast iron or stainless steel) and heat it until medium-high; oil should shimmer at about 375°F surface temp.
- Don’t overcrowd the pan; cook in batches so pieces sear instead of steam.
- Measure the sauce: about 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 3 cloves minced garlic — freeze-proof proportions.
- Use an instant-read thermometer and remove the chicken at 160°F; residual heat will bring it to 165°F while resting in the sauce.
How to Serve Honey Garlic Chicken Bites
- Over steamed jasmine or brown rice with scallions and sesame seeds for a classic plate.
- Toss with warm noodles and roasted broccoli for a one-pan dinner (similar comfort to this creamy jalapeño version).
- Serve on toothpicks as sticky appetizers at parties — garnish with chopped cilantro for freshness.
- For a healthier bowl, add baby spinach, shredded carrots, and a squeeze of lime.
Storage and Reheating Guide
- Refrigerate in an airtight container for 3–4 days. Store sauce and chicken together for best moisture retention.
- Freeze up to 3 months in a freezer-safe container, leaving 1/2 inch headspace; thaw overnight in the fridge before reheating.
- Reheat on the stovetop: warm a skillet over medium heat, add a splash of water or low-sodium chicken broth, and toss for 4–6 minutes until heated through. For oven reheating, spread on a sheet pan and bake at 350°F for 8–10 minutes. Microwave if needed: cover and heat in 45–60 second intervals.
Recipe Variations
- Gluten-free: swap soy sauce for tamari or coconut aminos and use cornstarch or arrowroot for dredging.
- Spicy: add 1–2 tbsp sriracha or 1 tsp crushed red pepper to the sauce for heat.
- Oven/air-fryer: bake at 425°F for 12–15 minutes or air fry at 400°F for 8–10 minutes, flipping halfway; you can find an air-fryer adaptation here.
- Creamy twist: finish with a tablespoon of butter and a splash of heavy cream for a richer sauce similar in spirit to the garlic-butter version.
Nutritional Highlights
- Good source of lean protein (about 25–30g protein per serving depending on portion).
- Contains simple sugars from honey; reduce honey by half for lower sugar.
- Allergen info: contains soy (soy sauce) and possible gluten unless tamari/coconut aminos are used. Adjust for low-sodium or gluten-free diets as needed.
Troubleshooting Common Issues
- Sauce won’t thicken: whisk a small cornstarch slurry (1 tsp cornstarch + 2 tbsp cold water) and simmer until glossy.
- Chicken is dry: stop cooking once internal temperature hits 165°F; use thighs for more forgiving results.
- Sauce too sweet: add 1–2 tsp rice vinegar or a splash of low-sodium soy to balance sweetness.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: Yes — breasts work fine but cut them into even-sized bites and reduce cooking time slightly. Remove from heat once pieces reach 165°F to avoid dryness.
Q: How do I get a crisp exterior without deep-frying?
A: Pat chicken dry, lightly coat with cornstarch, and sear in a hot skillet without overcrowding. High heat and a heavy pan (cast iron) give the best crust.
Q: Can I make the sauce ahead of time?
A: Absolutely. Make the sauce up to 3 days ahead and store in the fridge. Reheat gently, then toss with freshly seared chicken to finish.
Q: Is there a way to lower the sodium?
A: Use low-sodium soy sauce or dilute regular soy with water, and increase honey or vinegar slightly to keep flavor balance.
Conclusion
If you want another tested take on honey-garlic bites, check out this concise variation: Honey Garlic Chicken Bites Recipe (Just 5 Ingredients) | The Kitchn.
Honey Garlic Chicken Bites
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option available
Description
Fast and flavorful honey garlic chicken bites, perfect for a quick dinner or crowd-pleasing appetizer.
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1–1½ inch bites
- 3 cloves minced garlic
- ⅓ cup soy sauce
- ¼ cup honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch (plus 2 tbsp water for slurry)
- Salt and pepper to taste
- Oil for cooking
Instructions
- Pat chicken dry and season with salt and pepper.
- Toss chicken bites in cornstarch until evenly coated.
- Heat a heavy skillet over medium-high heat and add oil.
- Pan-sear chicken for 3–4 minutes per side until golden and internal temperature reaches 165°F.
- Remove chicken and reduce heat.
- Sauté garlic until fragrant, then add soy sauce, honey, rice vinegar, sesame oil, and a cornstarch slurry.
- Return chicken to the pan and toss until coated in sauce and glossy.
Notes
Serve over rice, toss with noodles, or use as appetizers on skewers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg