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Weeknight dinners don’t get easier or more delicious than this. These Honey Garlic Chicken Bites are bite-sized pieces of tender chicken coated in the most incredible sticky honey garlic sauce that has the perfect balance of sweet and savory. They’re crispy on the outside, juicy on the inside, and ready in just 20 minutes. This is the kind of recipe that becomes a regular in your dinner rotation because it’s foolproof, uses pantry staple ingredients, and tastes like it came from your favorite takeout restaurant.
What makes this honey garlic chicken bites recipe so good is how versatile it is. You can make it in a skillet on the stovetop, bake it in the oven, or cook it in the air fryer. Serve these honey garlic chicken bites over creamy rice for a complete meal, or keep them as appetizer chicken for parties and gatherings. The sticky honey garlic sauce is made with just a few simple ingredients like fresh garlic, honey, soy sauce, and a touch of lemon juice. Every bite is a crowd pleaser, and trust me, there are never any leftovers.
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Why You’ll Love This Honey Garlic Chicken Bites
1. Ready in 20 Minutes – This is the ultimate 20-minute dinner when you need something fast but still want it to taste amazing. From prepping the chicken to having it on the table, you’re looking at minimal time in the kitchen. Perfect for busy weeknights when you don’t have hours to cook.
2. Incredibly Juicy and Tender – The secret to juicy chicken bites is a light cornstarch coating that seals in moisture while creating that crispy exterior. Pan-seared until golden brown, these bite-sized chicken pieces stay tender and never dry out.
3. Sweet and Savory Perfection – The sticky honey garlic sauce hits all the right notes with its sweet and spicy balance. The honey provides natural sweetness, fresh garlic adds punch, and soy sauce brings that savory umami flavor. It’s better than any restaurant version.
Ingredients for Honey Garlic Chicken Bites
This best honey garlic chicken bites recipe uses simple ingredients you probably already have. You’re making restaurant-quality food with basic pantry staples, which is why this recipe is so popular.
What You’ll Need
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons oil (vegetable or olive)
- 1 tablespoon butter
For the Honey Garlic Sauce:
- 4-5 cloves fresh garlic, minced
- 1/3 cup honey
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
Why These Ingredients Matter
Chicken Breast or Thighs – Both work beautifully, but chicken thighs give you slightly more flavor and stay juicier. Cut them into uniform bite-sized pieces so they cook evenly. The smaller pieces mean more crispy edges and more surface area for that sticky sauce to cling to.
Cornstarch Coating – This is the secret to getting that crispy, golden exterior while keeping the chicken moist inside. The cornstarch creates a light coating that crisps up beautifully when pan-fried and helps the honey garlic sauce stick to every piece.
Fresh Garlic and Honey – Don’t skimp on fresh garlic here. It’s what makes the sauce so aromatic and flavorful. The honey provides natural sweetness and creates that signature sticky texture when it reduces with the soy sauce. Together, they make the most incredible honey garlic chicken sauce.
Instructions for Making Honey Garlic Chicken Bites
Step-by-Step Directions
Step 1: Cut the chicken into bite-sized pieces, about 1-inch cubes. Pat them completely dry with paper towels. This is important because wet chicken won’t get crispy.
Step 2: In a medium bowl, mix the cornstarch, garlic powder, salt, and pepper. Toss the chicken pieces in this mixture until evenly coated. Shake off any excess cornstarch.
Step 3: Heat the oil and butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the chicken pieces in a single layer. Don’t overcrowd the pan or they’ll steam instead of getting crispy.
Step 4: Cook the chicken bites for 3-4 minutes per side without moving them too much. You want them to develop a golden brown crust. Once they’re cooked through and crispy, transfer them to a plate.
Step 5: In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not burned. Fresh garlic burns quickly, so watch it carefully.
Step 6: Add the honey, soy sauce, lemon juice, and red pepper flakes (if using) to the skillet. Stir and let it simmer for 2-3 minutes. The sauce will start to bubble and reduce.
Step 7: Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another minute until the sauce thickens into that beautiful sticky consistency.
Step 8: Return the chicken bites to the skillet and toss to coat every piece in the sticky honey garlic sauce. Cook for another minute to make sure everything is well coated.
Step 9: Serve immediately over rice, garnished with sesame seeds and sliced green onions if desired.
Hint: If you’re making honey garlic chicken bites over creamy rice, this pairs perfectly with coconut rice or jasmine rice. The creamy texture balances the sticky sauce beautifully, similar to how you’d serve this marry me chicken pasta with a creamy base.
Top Tip
Don’t Skip the Cornstarch – The cornstarch coating is essential for crispy chicken bites that aren’t greasy. It creates a protective barrier that keeps the chicken juicy while giving you that restaurant-quality crisp exterior.
Get Your Pan Hot – A properly heated skillet is key for pan-seared crisp chicken. If the pan isn’t hot enough, the chicken will steam and get soggy instead of developing that golden crust. Wait until the oil shimmers before adding the chicken.
Watch the Garlic – Fresh garlic can go from fragrant to burnt in seconds. Add it after removing the chicken and cook it just until aromatic. Burnt garlic tastes bitter and will ruin your sauce.
Adjust the Sweetness – Some honeys are sweeter than others. Taste your sauce before adding the chicken back in and adjust with more soy sauce if it’s too sweet or more honey if it needs sweetness. You want that perfect sweet and spicy balance.
My Honey Garlic Chicken Bites Journey
I’ll never forget the first time I tried to make Asian-inspired chicken at home. I was trying to recreate this honey garlic dish I’d had at a restaurant, and I ended up with sad, rubbery chicken in a watery sauce that tasted like nothing. I was so frustrated, and Grandma found me sulking in the kitchen. She looked at my pan and immediately knew what went wrong. “Jazzy,” she said, “you didn’t dry the chicken, and your pan wasn’t hot enough. That’s why it’s steaming instead of searing.”
She showed me how to properly pat the chicken dry, coat it in cornstarch, and get the skillet screaming hot before adding anything. The difference was incredible. Suddenly I had these perfect golden brown chicken bites with a sauce that actually stuck to them instead of pooling at the bottom of the pan. Now this is one of my go-to easy meals with chicken breast, and I make it at least twice a month. Every time I do, I think about Grandma’s patient teaching and how one simple tip completely transformed my cooking.
Substitutions for Honey Garlic Chicken Bites
Honey Garlic Chicken Bites Baked – If you want a healthier version, bake the coated chicken bites at 425°F for 15-20 minutes, flipping halfway through. They won’t be quite as crispy as the skillet version, but they’re still delicious. Toss them in the honey garlic sauce after baking.
Honey Garlic Chicken Bites Air Fryer – For the crispiest results with less oil, use your air fryer. Cook the coated chicken bites at 400°F for 10-12 minutes, shaking the basket halfway through. Make the sauce separately on the stovetop and toss the chicken in it after air frying. This is my favorite method for healthy chicken strips style bites.
Gluten-Free Version – Use tamari instead of soy sauce and make sure your cornstarch is certified gluten-free. Everything else in this recipe is naturally gluten-free, making it easy to adapt for dietary restrictions.
Spicy Honey Garlic Chicken – Double the red pepper flakes or add a tablespoon of sriracha to the sauce for serious heat. You can also use hot honey instead of regular honey for a spicy-sweet kick. Similar to how you might spice up these chicken meatballs.
Variations on Honey Garlic Chicken Bites
Honey Garlic Chicken Bites Crockpot – For a hands-off version, place raw chicken pieces in a slow cooker with the honey garlic sauce ingredients. Cook on low for 3-4 hours. Thicken the sauce with cornstarch slurry at the end. Perfect for meal prep or easy 3 ingredient meals style cooking.
Honey Garlic Chicken Bites Instant Pot – Use the sauté function to brown the chicken, then add the sauce ingredients and pressure cook for 5 minutes. Quick release and thicken the sauce. This method is incredibly fast and gives you tender, fall-apart chicken.
Asian Chicken Bites with Vegetables – Add bell peppers, broccoli, snap peas, or carrots to the skillet after cooking the chicken. Stir-fry the veggies for 2-3 minutes, then return the chicken and add the sauce. You get a complete meal in one pan.
Honey Garlic Chicken Thigh Bites – Use boneless, skinless chicken thighs instead of breasts for extra juicy, flavorful bites. Thighs are more forgiving if you slightly overcook them and have a richer taste that pairs beautifully with the sweet sauce.
Sticky Sesame Honey Garlic Chicken – Add 1 tablespoon of sesame oil to the sauce and garnish with toasted sesame seeds. The nutty flavor adds another dimension and makes it taste even more like restaurant takeout.
Equipment for Honey Garlic Chicken Bites
Large Skillet or Wok – A 12-inch skillet or wok gives you enough surface area to cook the chicken in a single layer without overcrowding. Cast iron or stainless steel work great for getting a good sear. Nonstick is okay but won’t give you quite as much browning.
Sharp Knife and Cutting Board – You need a sharp knife to cut the chicken into uniform bite-sized pieces. Uniform pieces cook evenly, which means everything finishes at the same time. No dry bits and no raw bits.
Medium Mixing Bowl – For tossing the chicken with the cornstarch coating. Make sure it’s big enough that you can actually toss the chicken around without it flying everywhere.
Whisk or Spoon – For mixing the cornstarch slurry and stirring the sauce. A whisk helps prevent lumps in your sauce when you add the thickener.
Storage Tips for Honey Garlic Chicken Bites
Refrigerator Storage – Store leftover honey garlic chicken bites in an airtight container in the fridge for up to 4 days. The sauce will thicken as it sits, which actually makes the leftovers even better because the flavors have time to develop.
Reheating Tips – Reheat in a skillet over medium heat with a splash of water to loosen the sauce. You can also microwave them, but they won’t be as crispy. For best results, reheat in the oven at 350°F for 10 minutes to restore some crispiness.
Freezing – You can freeze the cooked chicken bites without the sauce for up to 3 months. Freeze the sauce separately. Thaw both overnight in the fridge, then reheat the chicken and warm the sauce before tossing together.
Meal Prep – These are perfect for meal prep. Make a big batch on Sunday and portion it out with rice and veggies for easy lunches all week. Just store the components separately and assemble when ready to eat.
Grandma’s Secret for Honey Garlic Chicken Bites
Grandma taught me the most important secret for making the best honey garlic chicken bites. “Jazzy,” she whispered while watching me cook one day, “the secret is in the toss and coat. Don’t just dump the sauce over the chicken and call it done. You need to really toss those bites in the sauce, coating every single piece. That’s what makes them sticky and delicious.”
She also showed me her trick for extra crispy chicken: after coating the chicken in cornstarch, let it sit for 5-10 minutes before cooking. This lets the coating adhere better and creates an even crispier crust. I tested it both ways, and she was absolutely right. The few minutes of patience make a noticeable difference in the final texture. These little tricks turn good honey garlic chicken into absolutely incredible honey garlic chicken.
FAQ about Honey Garlic Chicken Bites
How to make honey garlic chicken bites?
Make honey garlic chicken bites by cutting chicken into bite-sized pieces, coating them in cornstarch and seasonings, then pan-frying in oil and butter until golden and crispy. Make the sticky honey garlic sauce in the same pan with fresh garlic, honey, soy sauce, and lemon juice. Toss the cooked chicken in the sauce until every piece is coated. Serve immediately over rice.
What’s the secret to juicy chicken bites?
The secret to juicy chicken bites is threefold: don’t overcook them, use a cornstarch coating to seal in moisture, and cook them over high heat for a quick sear. Cut the chicken into uniform pieces so they cook evenly, and use a meat thermometer to check for 165°F internal temperature. Remove them from heat as soon as they’re done.
What is honey garlic sauce made of?
Honey garlic sauce is made of fresh minced garlic, honey, soy sauce, and lemon juice. Some versions add ginger, sesame oil, or red pepper flakes for extra flavor. The sauce is thickened with a cornstarch slurry to create that signature sticky consistency that coats the chicken perfectly.
How to make honey and garlic chicken?
Make honey and garlic chicken by cooking seasoned chicken pieces until golden, then making a sauce with fresh garlic, honey, soy sauce, and lemon juice. The key is to sauté the garlic briefly until fragrant before adding the liquids, then simmer until the sauce thickens. Toss the chicken in the sauce to coat every piece, creating that classic sweet and savory flavor combination.
Conclusion
These Honey Garlic Chicken Bites have become one of my most-requested recipes, and for good reason. They’re quick, delicious, and versatile enough to work as a main dish or appetizer. Whether you make them in a skillet, bake them in the oven, or use your air fryer, you’re getting juicy, flavorful chicken with the most incredible sticky sauce.
If you’re looking for more easy garlic chicken recipes, check out this classic Easy Garlic Chicken for another simple weeknight option. And if you love quick chicken dinners, this grilled chicken recipe and this San Giorgio lasagna are also family favorites in our house.
Give this honey garlic chicken bites recipe a try and let me know what you think. Grandma and I love hearing about your dinner wins!
Grandma’s Famous Honey Garlic Chicken Bites
Equipment
- 1 Large skillet or wok Grandma always used her seasoned cast iron for the best crust.
- 1 Medium mixing bowl For coating the chicken
- 1 Sharp knife To get those perfect bite-sized pieces.
- 1 Cutting board
- 1 Small bowl For mixing the cornstarch slurry for the sauce.
- 1 Whisk or Spoon
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts or thighs Cut into 1-inch bite-sized pieces. Thighs are Grandma's favorite for extra flavor.
- 1/4 cup cornstarch This is the secret to that crispy coating!
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper Freshly ground if you have it.
- 2 tablespoons vegetable or olive oil
- 1 tablespoon butter Adds a little richness and helps with browning.
For the Honey Garlic Sauce
- 4-5 cloves fresh garlic, minced Please don't use the jarred kind; Grandma would know!
- 1/3 cup honey
- 1/4 cup soy sauce Or tamari for a gluten-free option.
- 2 tablespoons lemon juice Freshly squeezed is best.
- 1/4 teaspoon red pepper flakes Optional, but we love a tiny bit of warmth.
- 1 teaspoon cornstarch For the slurry.
- 1 tablespoon water For the slurry.
Instructions
- First, cut the [boneless, skinless chicken breasts or thighs] into uniform 1-inch pieces. Now, for Grandma’s most important rule: pat the chicken completely dry with paper towels. She always said, "Wet chicken steams, Jazzy, it never fries." She was right!Associated Ingredients: boneless, skinless chicken breasts or thighs
- In a medium bowl, whisk together the [cornstarch], [garlic powder], [salt], and [black pepper]. Add your dry chicken pieces and toss them until every single one is lightly coated. Shake off any excess. Grandma’s trick was to let it sit for 5 minutes here so the coating really sticks.
- Heat the [vegetable or olive oil] and [butter] in your large skillet over medium-high heat. Wait until the butter is melted and the pan is shimmering hot. Carefully place the chicken in a single layer. Don't overcrowd the pan! Let them cook for 3-4 minutes per side without moving them much. You’re listening for a sizzle and looking for a deep golden-brown crust. Once cooked through, remove the chicken to a plate.
- Lower the heat to medium and add the minced [fresh garlic] to the skillet. Sauté for just 30 seconds until you can smell it, the whole kitchen will fill with that amazing aroma. Be so careful not to let it burn! Stir in the [honey], [soy sauce], [lemon juice], and [red pepper flakes]. Let it bubble and simmer for about 2-3 minutes.
- In a small bowl, mix the 1 teaspoon of [cornstarch] with 1 tablespoon of [water] to create a slurry. Pour this into the simmering sauce and stir for another minute until it thickens into that beautiful, glossy consistency. Finally, return the crispy chicken bites to the skillet. Toss gently until every piece is drenched in that glorious, sticky sauce. Serve immediately and watch them disappear!
Notes
- Air Fryer Method: For an even crispier, healthier version, you can air fry the coated chicken at 400°F (200°C) for 10-12 minutes, shaking the basket halfway. Make the sauce on the stove and toss the chicken in it once it’s cooked.
- Gluten-Free: Simply swap the soy sauce for tamari or coconut aminos to make this entire dish gluten-free.
- Storage: If you have any leftovers (we rarely do!), store them in an airtight container in the fridge for up to 4 days. The sauce gets even stickier and more delicious the next day. Reheat gently in a skillet to bring back some of the crispness.
