I just made Honey Garlic Bites that are gloriously sticky and perfect over rice so you should probably keep scrolling before I eat them all.

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I’m obsessed with these Honey Garlic Bites, because they hit that stupidly addictive sweet-and-salty spot I want every week. I love that the chicken gets this slightly crisp, almost chewy outside, then the honey and garlic glaze makes everything glossy and loud.

I crave the contrast between the tender meat and the glaze, and I’m not ashamed to say I eat them over rice with my hands. Cornstarch On Chicken gives it that texture I can’t quit.

Garlic and honey are all you need to make dinner feel like a small victory. And I will never stop ordering seconds tonight.

Ingredients

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Basically the protein base, juicy bites that soak up sauce nicely.
Gives a crisp outer texture when tossed on the chicken.
Plus it seasons the meat so it’s not bland.
Light peppery bite, keeps things simple and savory.
For frying, it creates that golden, slightly crunchy finish.
Garlic adds sharp, aromatic punch you’ll smell before tasting.
Sweet backbone, pairs perfectly with soy for sticky goodness.
Salty, umami depth that balances the honey’s sweetness.
Bright acid note that cuts through the richness nicely.
Used if sauce needs thinning, softens the glaze a bit.
Basically a finishing pop of toasted, nutty aroma and taste.
Fresh green crunch and a mild oniony lift as garnish.
Optional sprinkle for toasty, eye-catching crunch and flavor.
Plus a pinch more cornstarch helps thicken the glossy sauce.

Ingredient Quantities

1 1/2 lbs boneless skinless chicken thighs or breasts, cut into bite sized pieces

1/2 cup cornstarch, plus 1 tsp more for sauce slurry

1 tsp kosher salt (or table salt)

1/2 tsp black pepper

2 to 3 tbsp neutral oil for frying like vegetable or canola

3 to 4 garlic cloves, minced or finely grated

1/3 cup honey (use mild clover or wildflower)

1/4 cup low sodium soy sauce

1 tbsp rice vinegar or apple cider vinegar

2 tbsp water (to thin sauce if needed)

1 tsp toasted sesame oil (optional but tasty)

2 green onions, thinly sliced for garnish

1 tbsp sesame seeds for garnish (optional)

How to Make this

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1. Pat 1 1/2 lbs bite sized chicken pieces dry, toss with 1/2 cup cornstarch, 1 tsp salt and 1/2 tsp black pepper until well coated.

2. Heat 2 to 3 tbsp neutral oil in a large skillet over medium high heat until shimmering but not smoking.

3. Fry chicken in batches so you dont crowd the pan, turning occasionally, until golden and cooked through about 3 to 5 minutes per batch; transfer to a paper towel lined plate.

4. Wipe out excess oil from the pan leaving a thin film, lower heat to medium and add 3 to 4 minced garlic cloves; cook 30 seconds until fragrant but not brown.

5. Add 1/3 cup honey, 1/4 cup low sodium soy sauce and 1 tbsp rice vinegar to the pan; stir to combine and bring to a gentle simmer.

6. Mix 1 tsp cornstarch with 2 tbsp water to make a slurry, then slowly whisk into the simmering sauce until it thickens to a glossy coating; if it gets too thick add a little extra water.

7. Stir in 1 tsp toasted sesame oil if using for extra flavor, taste and adjust (more honey or soy if you want sweeter or saltier).

8. Return the fried chicken to the skillet and toss in the sauce until every piece is nicely coated and heated through, about 1 to 2 minutes.

9. Garnish with thinly sliced green onions and 1 tbsp sesame seeds, then serve immediately over rice.

10. Leftovers keep well in the fridge for 2 to 3 days; reheat gently so the sauce doesnt burn.

Equipment Needed

1. Large heavy skillet (preferably nonstick or cast iron)
2. Cutting board and a sharp chef knife
3. 2 mixing bowls (one for coating chicken, one for the cornstarch slurry)
4. Measuring cups and spoons
5. Tongs or a slotted spatula for flipping and tossing the chicken
6. Small whisk or fork (to mix the slurry and sauce)
7. Paper towels and a plate for draining the fried chicken
8. Garlic press or microplane (or just a knife for mincing)

FAQ

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can. Breasts cook a little faster and can dry out if overcooked, so watch the temp and take them off when they're just cooked through.

Q: How do I make this gluten free?
A: Use tamari or a gluten free soy sauce instead of regular soy sauce, and make sure your cornstarch is pure. That keeps the same crisp and sticky sauce without wheat.

Q: My sauce is too thick or too thin. How do I fix it?
A: If it’s too thin, mix a teaspoon more cornstarch with a little cold water and simmer until it thickens. If it’s too thick, stir in a tablespoon or two of water until it reaches the texture you want.

Q: Can I bake or air fry these instead of frying?
A: Yep. For baking, toss the coated pieces on a parchment lined sheet and bake at 425 F for about 18 to 22 minutes, flipping once. For air fryer, cook at 400 F for 10 to 12 minutes shaking halfway. They won't be quite as crisply fried but still tasty.

Q: How do I keep the coating crunchy and not soggy from the sauce?
A: Fry in a single layer so pieces crisp up. Drain briefly on a wire rack not paper towels. Add sauce right before serving so they stay crisp under the glaze.

Q: How long will leftovers last and how should I reheat them?
A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium heat or in the oven at 350 F so they crisp back up. Microwave makes them soft, so only use that if you gotta.

Honey Garlic Chicken Bites Recipe Substitutions and Variations

Chicken (1 1/2 lbs): swap with firm tofu, pressed and cubed for a vegetarian version, or use peeled shrimp (medium) for a seafood twist; cook times change a bit so watch closely.
Cornstarch (1/2 cup): use arrowroot powder 1:1 for a clear glaze, or plain all purpose flour at the same volume if you dont have either, but the coating won’t be quite as crisp.
Honey (1/3 cup): use pure maple syrup 1:1 for a similar sweetness and flavor, or use light brown sugar (dissolve in the sauce) if you want a deeper caramel note.
Low sodium soy sauce (1/4 cup): swap with tamari 1:1 for gluten free, or coconut aminos if you want less salt and a slightly sweeter, tangier profile.

Pro Tips

1) Pat the chicken really dry before the cornstarch step, trust me. If the pieces are even a bit wet the coating wont get crispy, and youll end up steaming the meat instead of frying it.

2) Don’t crowd the pan and fry in batches. Crowding drops the oil temp so you get soggy edges. Let each batch get golden and firm before turning, then drain briefly on paper towels so the sauce doesnt get watered down.

3) Make the cornstarch slurry slowly, whisking it into the sauce while it simmers. Add a little extra water if it thickens too fast, but go slow because once it’s gluey it can be hard to fix. If you want extra gloss, add the sesame oil at the end, not while boiling.

4) Reheat gently and add a splash of water or soy sauce if the sauce has stiffened in the fridge. Heat in a skillet over low medium so the honey doesnt burn, toss until warmed through, then serve right away.

Honey Garlic Chicken Bites Recipe

Recipe by Sarah level

0.0 from 0 votes

I just made Honey Garlic Bites that are gloriously sticky and perfect over rice so you should probably keep scrolling before I eat them all.

Servings

servings

Calories

495

kcal

Equipment: 1. Large heavy skillet (preferably nonstick or cast iron)
2. Cutting board and a sharp chef knife
3. 2 mixing bowls (one for coating chicken, one for the cornstarch slurry)
4. Measuring cups and spoons
5. Tongs or a slotted spatula for flipping and tossing the chicken
6. Small whisk or fork (to mix the slurry and sauce)
7. Paper towels and a plate for draining the fried chicken
8. Garlic press or microplane (or just a knife for mincing)

Ingredients

1 1/2 lbs boneless skinless chicken thighs or breasts, cut into bite sized pieces
1/2 cup cornstarch, plus 1 tsp more for sauce slurry
1 tsp kosher salt (or table salt)
1/2 tsp black pepper
2 to 3 tbsp neutral oil for frying like vegetable or canola
3 to 4 garlic cloves, minced or finely grated
1/3 cup honey (use mild clover or wildflower)
1/4 cup low sodium soy sauce
1 tbsp rice vinegar or apple cider vinegar
2 tbsp water (to thin sauce if needed)
1 tsp toasted sesame oil (optional but tasty)
2 green onions, thinly sliced for garnish
1 tbsp sesame seeds for garnish (optional)

Directions

Pat 1 1/2 lbs bite sized chicken pieces dry, toss with 1/2 cup cornstarch, 1 tsp salt and 1/2 tsp black pepper until well coated.
Heat 2 to 3 tbsp neutral oil in a large skillet over medium high heat until shimmering but not smoking.
Fry chicken in batches so you dont crowd the pan, turning occasionally, until golden and cooked through about 3 to 5 minutes per batch; transfer to a paper towel lined plate.
Wipe out excess oil from the pan leaving a thin film, lower heat to medium and add 3 to 4 minced garlic cloves; cook 30 seconds until fragrant but not brown.
Add 1/3 cup honey, 1/4 cup low sodium soy sauce and 1 tbsp rice vinegar to the pan; stir to combine and bring to a gentle simmer.
Mix 1 tsp cornstarch with 2 tbsp water to make a slurry, then slowly whisk into the simmering sauce until it thickens to a glossy coating; if it gets too thick add a little extra water.
Stir in 1 tsp toasted sesame oil if using for extra flavor, taste and adjust (more honey or soy if you want sweeter or saltier).
Return the fried chicken to the skillet and toss in the sauce until every piece is nicely coated and heated through, about 1 to 2 minutes.
Garnish with thinly sliced green onions and 1 tbsp sesame seeds, then serve immediately over rice.
Leftovers keep well in the fridge for 2 to 3 days; reheat gently so the sauce doesnt burn.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.