Honey garlic chicken bites are crispy, sticky, and coated in the most irresistible sweet-savory garlic glaze. This easy chicken dinner comes together fast and tastes way better than takeout.
I like using chicken thighs here because they stay juicier and more tender than breast. They’re also a lot more forgiving to cook, which makes this recipe especially great if you’re newer to frying.
I use potato starch to give the chicken a light, crispy coating, then let the sauce reduce until it clings to every piece. That contrast between the crispy chicken and sticky glaze makes this dish so good.
Make this once, and it’ll go straight into your regular rotation.
Why You’ll Love Honey Garlic Chicken Bites
If you love sweet, savory, and crispy all in one, this recipe checks every box.
- Sticky, glossy sauce. The honey garlic sauce thickens into a shiny glaze that clings to every piece of chicken.
- Crispy on the outside. The potato starch gives the chicken a light, crispy coating.
- Family-friendly flavor. The sweet-savory sauce is crowd-pleasing and easy for a lot of people to enjoy.
- Easy enough for a weeknight. This recipe comes together with simple steps and doesn’t take a lot of time to make.
Key Ingredients
You may already have most of these ingredients in your kitchen.
- Chicken. You can use chicken breast, tenders, or thighs. I prefer the latter as they stay juicy and are more forgiving.
- Potato starch. This is what I use to get that light, crispy coating. You can also use cornstarch, but potato starch will give your chicken a little more crunch.
- Honey. The main source of sweetness and what helps create that sticky glaze.
- Soy sauce. Adds saltiness and depth to balance the honey.
- Brown sugar. Adds extra richness and helps the sauce thicken as it cooks.
- Rice vinegar or lemon juice. A little acidity keeps the sauce from tasting too sweet.
- Garlic. Fresh garlic gives the sauce that strong, savory flavor.
How to Make Honey Garlic Chicken Bites
Follow these steps for crispy, glossy chicken bites in no time.
1. Make the coating.
Whisk together the potato starch, salt, pepper, and garlic powder in a large bowl.
2. Coat the chicken.
Pat the chicken dry and cut it into bite-sized pieces. Add it to the bowl and toss until every piece is lightly coated. You want a thin coating, not a thick batter.
3. Mix the sauce.
In a separate bowl, stir together the honey, soy sauce, water, rice vinegar, brown sugar, and garlic until combined.
4. Fry the chicken.
Heat a shallow layer of oil in a large pan over medium to medium-high heat. Fry the chicken in batches until golden and cooked through, about 3 to 4 minutes per side. Transfer to a cooling rack.
5. Make the sauce.
Pour off the excess oil, leaving about 1 tablespoon in the pan. Lower the heat to medium-low, then add the sauce. Let it bubble for about 5 minutes, or until slightly thickened.
6. Toss and serve.
Return the chicken to the pan and toss until every piece is glossy and coated. Top with green onions and sesame seeds, then serve immediately over rice. Enjoy!
Tips for Crispy Honey Garlic Chicken
- Pat the chicken dry. Removing excess moisture helps the coating stick better and crisp up instead of steaming.
- Use an even coating of potato starch. Make sure each piece is lightly and evenly coated. Too much can turn gummy instead of crisp.
- Use long tongs and wear gloves. This recipe is easy, but oil splatters are no joke. A little extra protection will make frying a lot less stressful.
- Fry in batches. Don’t overcrowd the pan or the temperature will drop and the chicken won’t crisp properly.
- Make sure the oil is hot. If the oil isn’t hot enough, the coating absorbs oil instead of getting crispy.
- Let the chicken rest briefly after frying. This helps the coating set and stay crisp before tossing in the sauce.
- Reduce the sauce before adding the chicken. A slightly thickened sauce coats better and keeps the chicken from getting soggy.
- Toss quickly and serve right away. The longer the chicken sits in the sauce, the softer the coating will get.
What to Serve With Honey Garlic Chicken Bites
Rice is always a good choice, but honey garlic chicken bites pair well with plenty of other sides too.
- Roasted veggies
- Noodles
- Buttered corn
- Dinner rolls
How to Store and Reheat Leftovers
To Store: Store leftover honey garlic chicken bites in an airtight container and refrigerate for up to 3 days.
To Reheat: Reheat the chicken in the air fryer at 350°F for 3 to 5 minutes, or until hot and crisp again.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes. Chicken breast works, but it cooks faster and dries out more easily than thighs. Just make sure to cut it into even pieces and keep a close eye on it while it cooks.
Do I need a slurry to thicken the sauce?
No. If you reduce the sauce properly before adding the chicken, it will thicken on its own. The potato starch coating also helps it cling.
Can I use cornstarch instead of potato starch?
Yes. Cornstarch works well too, though potato starch gives you a lighter and crispier coating.
Why isn’t my chicken crispy?
This usually happens if the pan is overcrowded or the oil isn’t hot enough. Fry in batches and make sure the chicken has space to crisp up.
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Honey Garlic Chicken Bites
Ingredients
- 1 pound boneless chicken thighs cut into bite-sized pieces
- ⅓ to ½ cup potato starch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- neutral oil for pan-frying
- ⅓ cup honey
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar or lemon juice
- 1 tablespoon brown sugar
- 5 cloves garlic minced
- sliced green onions
- sesame seeds
- rice
Instructions
- Whisk together potato starch, salt, pepper, and garlic powder.
- Pat the chicken dry. Cut it into bite-sized pieces, then toss them until every piece is lightly coated. You want a thin coating, not a thick batter.
- In a bowl, stir together the honey, soy sauce, water, rice vinegar, brown sugar, and garlic.
- Heat a shallow layer of oil in a large pan over medium to medium-high heat. Fry the chicken in batches until golden and cooked through, about 3 to 4 minutes per side. Move to a cooling rack.
- Pour off excess oil, leaving about 1 tablespoon in the pan. Lower the heat to medium-low. Add the sauce and let it bubble for 5 minutes until slightly thickened.
- Return the chicken to the pan and toss until every piece is glossy and coated. Top with green onions and sesame seeds. Serve immediately over rice. Enjoy!
