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Crispy Honey Garlic Chicken Bites with Sweet Glaze
Ash Tyrrell

Crispy Honey Garlic Chicken Bites with Sweet Glaze

I still remember the first time I made these honey garlic chicken bites on a random Tuesday when I had zero energy to cook a "real" dinner. I tossed some chicken in cornstarch, seared it up, and drowned it in a garlicky honey sauce, and within twenty minutes my kitchen smelled like a takeout restaurant.
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes – chicken breast cuts easily and cooks fast, but boneless thighs work too if you like juicier, slightly fattier meat
  • ¼ cup cornstarch – this is the secret to that crispy golden crust; don't swap it for flour since cornstarch fries up lighter and crunchier
  • ¼ teaspoon red pepper flakes – adds a gentle warmth without overwhelming the dish
  • ¼ teaspoon garlic powder – layers in extra garlicky depth alongside the fresh garlic in the sauce
  • ¼ teaspoon salt – balances the sweetness of the honey
  • ¼ teaspoon black pepper – rounds out the seasoning
  • 2 tablespoons butter – used to sear the chicken; butter gives a richer flavor than plain oil
  • 5 to 6 cloves garlic minced or crushed – fresh garlic is non-negotiable here; the jarred stuff just doesn't bring the same punch
  • 2 tablespoons olive oil – helps the sauce coat the chicken evenly
  • ¼ cup honey – the backbone of the glaze; use a good quality raw honey for the best flavor
  • 2 tablespoons lemon juice – fresh-squeezed cuts through the sweetness and brightens everything up
  • 2 tablespoons soy sauce – adds that salty umami depth
  • 1 tablespoon hot sauce or sriracha – for a little kick; skip it if you're cooking for kids

Method
 

  1. Start by patting the chicken pieces dry with a paper towel, since removing extra moisture helps them crisp up better in the pan. In a large bowl, toss the chicken with cornstarch, red pepper flakes, garlic powder, salt, and pepper. Stir until every piece is evenly coated in the seasoned cornstarch mixture.
  2. Melt the butter in a large skillet over medium-high heat until it's bubbling and fragrant. Add the chicken in a single layer, making sure the pieces aren't crowded together. Cook for about 3 to 4 minutes per side, until each piece turns golden brown and is cooked through.
  3. While the chicken is cooking, whisk together the minced garlic, olive oil, honey, lemon juice, soy sauce, and hot sauce in a small bowl. This sauce is what turns simple seared chicken into something irresistibly sticky and flavorful.
  4. Pour the prepared sauce directly over the cooked chicken in the skillet. Let everything simmer for another 4 to 5 minutes, stirring occasionally, until the sauce thickens and clings to each piece. The longer it simmers, the stickier and glossier the glaze becomes.
  5. Once the sauce has thickened to your liking, take the pan off the heat right away so it doesn't overcook. Serve the chicken bites immediately while they're hot and the glaze is at its glossiest. This dish is best enjoyed fresh, straight from the skillet.

Notes

  • I always cut my chicken into similarly sized pieces so everything cooks at the same rate and nothing ends up dry or undercooked
  • I never overcrowd my pan, since giving the chicken room to breathe means it actually sears instead of steaming
  • I like to let the sauce simmer a minute or two longer than I think it needs, because that extra time really thickens up the glaze
  • I always taste the sauce before adding it to the pan, adjusting the hot sauce depending on who I'm cooking for
  • I keep a splash of water nearby in case the sauce reduces too quickly and starts sticking to the pan