These honey garlic chicken bites are the kind of dinner that disappears straight from the pan. Sticky, glossy, savory-sweet, and perfectly bite-sized—aka made for busy weeknights, meal prep, and “I need something everyone will actually eat” moments.
You get tender chicken with a quick cornstarch coat for that light crisp edge, then it’s tossed in a simple honey-garlic sauce that clings to every piece. No deep frying, no weird ingredients, just big flavor.
Why You’ll Love This
It’s fast, family-friendly, and seriously versatile: serve these honey garlic chicken bites over rice, in lettuce wraps, in a bowl with veggies, or straight off a toothpick as an appetizer—either way, the sweet-salty sauce is the main character.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts (or thighs), cut into 1-inch bites
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/3 cup cornstarch
- 2 tbsp neutral oil (avocado, canola, or vegetable), plus more if needed
- 3 tbsp unsalted butter
- 5–6 cloves garlic, minced
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp toasted sesame oil (optional, but so good)
- 1–2 tsp cornstarch mixed with 2 tbsp water (slurry, for thickening)
- Optional garnish: sliced green onions, sesame seeds, red pepper flakes
How to Make It
- Prep the chicken. Pat chicken dry with paper towels (this helps it brown). Cut into even 1-inch pieces so they cook at the same pace.
- Season and coat. In a bowl, toss chicken with salt, pepper, and garlic powder. Sprinkle cornstarch over the chicken and toss until every piece looks lightly dusted and dry.
- Sear until golden. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side, until golden and cooked through (165°F). Transfer to a plate.
- Start the sauce. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and stir for 30–45 seconds, just until fragrant (don’t let it brown too hard).
- Make it glossy. Stir in honey, soy sauce, vinegar, and sesame oil (if using). Simmer 1–2 minutes, scraping up any browned bits in the pan.
- Thicken. Stir in the cornstarch slurry and simmer 30–60 seconds, until the sauce thickens to a shiny glaze that coats the back of a spoon.
- Toss the chicken. Add the cooked chicken back into the skillet and toss until every bite is fully coated. Let it bubble for 1–2 minutes so the glaze clings.
- Finish and serve. Sprinkle with green onions and sesame seeds. Serve immediately over rice, noodles, or with steamed broccoli.
Tips for the Best Results
- Dry chicken = better browning. Moisture is the enemy of that golden edge. Pat it dry before seasoning.
- Don’t crowd the pan. If the skillet is packed, the chicken steams instead of searing. Do two batches for the best texture.
- Use low-sodium soy sauce. Regular soy sauce can make the glaze too salty fast, especially as it reduces.
- Watch the garlic. Garlic can go from “fragrant” to “bitter” quickly. Keep the heat at medium and stir constantly.
- Thicken gradually. Start with 1 tsp cornstarch in the slurry and add more only if you want it thicker. The sauce thickens more as it cools.
- Want it extra sticky? Let the chicken and sauce simmer together for an extra minute, tossing constantly so it doesn’t burn.
Variations
- Spicy honey garlic chicken bites: Add 1–2 tsp sriracha or gochujang, or a pinch of red pepper flakes while the sauce simmers.
- Lemon-honey twist: Add 1 tsp lemon zest and a squeeze of lemon juice at the end for a bright finish.
- Ginger-garlic: Add 1–2 tsp freshly grated ginger with the garlic for a warm, zingy vibe.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce. (Cornstarch is already gluten-free.)
- Air fryer option: Toss chicken with seasoning, cornstarch, and a light spray of oil. Air fry at 400°F for 10–12 minutes, shaking halfway. Make the sauce on the stove and toss together at the end.
Storage & Reheating
Store leftover honey garlic chicken bites in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a small splash of water to loosen the glaze, or microwave in 30-second bursts until hot. For the best texture, avoid overheating—just warm it through so the chicken stays tender.
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes—boneless, skinless thighs work perfectly and stay extra juicy. Cook time may be about 1–2 minutes longer depending on size, so just aim for 165°F internally.
How do I keep the sauce from getting too thick or sticky?
Use the cornstarch slurry slowly and stop once the sauce turns glossy and coats a spoon. If it thickens too much, add 1–2 tablespoons water and stir over low heat until it’s back to a pourable glaze.
What should I serve with honey garlic chicken bites?
They’re amazing over jasmine rice, brown rice, or noodles. For a balanced plate, add steamed broccoli, snap peas, sautéed bell peppers, or a simple cucumber salad to cut the sweetness.
Can I make this ahead for meal prep?
Definitely. Cook and cool, then store in single-serve containers with rice and veggies. If you want the chicken to stay a little crisp, store sauce separately and toss after reheating, but it’s still tasty combined.
Why is my chicken not browning?
Usually it’s one of three things: the chicken wasn’t patted dry, the pan wasn’t hot enough, or the pan was crowded. Dry the chicken well, preheat the skillet until the oil shimmers, and cook in batches so each piece has space to sear.