Crispy Honey Garlic Chicken Bites

These Crispy Honey Garlic Chicken Bites are golden and crunchy on the outside, tender and juicy inside, then coated in a delicious sticky honey garlic sauce. They’re quick enough for a weeknight dinner and flavorful enough to serve as an appetizer or party snack.

Ingredients

For the Chicken

• 1½ lb (700 g) boneless, skinless chicken breasts
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs
• 2 tablespoons milk
• Oil, for frying

For the Honey Garlic Sauce

• ⅓ cup honey
• 4 cloves garlic, finely minced
• ¼ cup soy sauce
• 1 tablespoon ketchup
• 1 tablespoon apple cider vinegar or rice vinegar
• 1 teaspoon sesame oil, optional
• ½ teaspoon red pepper flakes, optional
• 1 teaspoon cornstarch
• 2 tablespoons water

For Garnishing

• Sesame seeds
• Sliced green onions
• Fresh parsley, optional

Directions

1. Cut the Chicken

Cut the chicken breasts into small, bite-sized pieces, approximately 1–1½ inches each.

Pat the chicken dry with paper towels. Removing excess moisture helps the coating become crisp.

2. Prepare the Coating

In a bowl, combine:

• Flour
• Cornstarch
• Garlic powder
• Paprika
• Salt
• Black pepper

Mix well.

In a separate bowl, whisk together the eggs and milk.

3. Coat the Chicken

Dip each chicken piece into the egg mixture, allowing the excess to drip off.

Immediately place it into the flour-cornstarch mixture.

Toss and press gently so the coating sticks well.

For extra-crispy chicken, dip the coated chicken back into the egg and then into the flour mixture a second time.

4. Fry the Chicken

Heat about 1–2 inches of oil in a deep skillet over medium-high heat.

When the oil reaches approximately 350°F (175°C), carefully add the chicken pieces in batches.

Don’t overcrowd the pan.

Fry for about 4–6 minutes, turning occasionally, until golden brown and cooked through.

The chicken should reach an internal temperature of 165°F (74°C).

Transfer the cooked chicken to a wire rack or paper towels.

5. Make the Honey Garlic Sauce

In a small bowl, mix the cornstarch with 2 tablespoons water to make a slurry.

Place a clean skillet over medium heat.

Add the honey, soy sauce, ketchup, vinegar, minced garlic, sesame oil, and red pepper flakes.

Stir and bring the mixture to a gentle simmer.

Add the cornstarch slurry and cook for 1–2 minutes, stirring continuously, until the sauce becomes glossy and slightly thick.

6. Combine

Add the crispy chicken bites to the skillet.

Toss gently for 30–60 seconds, just enough to coat every piece with the honey garlic sauce.

Don’t cook the chicken in the sauce for too long, or the crispy coating will become soft.

7. Garnish and Serve

Transfer the chicken bites to a serving plate.

Sprinkle with sesame seeds and sliced green onions.

Serve immediately while they’re still crispy and warm.

Dos and Don’ts

Do ✅

• Pat the chicken dry before coating.
• Use cornstarch for a crispier coating.
• Keep the oil around 350°F (175°C).
• Fry in small batches.
• Use a wire rack to keep the chicken crisp.
• Make the sauce separately.
• Toss the chicken with the sauce immediately before serving.

Don’t ❌

• Don’t overcrowd the frying pan.
• Don’t put wet chicken directly into the flour mixture.
• Don’t use extremely high heat—the coating can burn before the chicken cooks.
• Don’t leave the fried chicken sitting in the sauce for several minutes.
• Don’t make the sauce excessively thin.
• Don’t cover the crispy chicken while it’s hot, as trapped steam can make the coating soggy.

Air Fryer Method

For a lighter version, arrange the coated chicken pieces in a single layer in an air fryer basket.

Spray lightly with cooking oil and air fry at 400°F (200°C) for 10–14 minutes, turning halfway through.

Make sure the chicken reaches 165°F (74°C) internally.

Prepare the honey garlic sauce separately, then toss the cooked chicken in the sauce just before serving.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat it in an air fryer or oven rather than the microwave.

If possible, store the chicken and sauce separately so the chicken stays crisp.