Description
Honey Garlic Chicken Bites are crispy, tender pieces of chicken breast coated in a light flour and cornstarch mixture, pan-fried to golden perfection, and tossed in a flavorful, sticky honey garlic sauce. This quick and easy skillet recipe combines sweet, savory, and tangy elements ideal for a weeknight dinner or appetizer.
Ingredients
Scale
Chicken and Coating
- 1 pound chicken breast, cut into bite-sized pieces
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Cooking
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
Optional Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Coat the Chicken: In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Toss the bite-sized chicken pieces in this mixture until they are evenly and well coated, which helps achieve a crispy exterior when cooked.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Place the coated chicken pieces in a single layer in the skillet and cook for 5-7 minutes, turning occasionally to ensure they brown evenly and are cooked through. Once done, remove the chicken from the skillet and set aside.
- Prepare the Sauce Base: Reduce the skillet heat to medium-low and add the unsalted butter. Allow it to melt fully, then stir in the minced garlic. Cook the garlic for about 1 minute until it becomes fragrant but not browned to avoid bitterness.
- Make the Honey Garlic Sauce: Add honey, soy sauce, and apple cider vinegar to the skillet and whisk them together with the garlic butter. Let the sauce simmer gently for 2-3 minutes, allowing it to thicken slightly and develop a rich flavor.
- Toss Chicken with Sauce: Return the cooked chicken pieces to the skillet and toss them thoroughly in the honey garlic sauce, ensuring each bite is generously coated with the sticky, flavorful mixture.
- Serve and Garnish: Serve the chicken bites hot, optionally sprinkled with sesame seeds and chopped green onions for an added layer of flavor and an attractive presentation.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure soy sauce is gluten-free tamari.
- Adjust honey amount if you prefer a less sweet sauce.
- Cook chicken pieces in batches if needed to avoid overcrowding the skillet, which can prevent crispiness.
- If you want extra crispiness, briefly rest coated chicken before frying to allow the coating to set.
- Use low-sodium soy sauce to reduce overall saltiness.
- Leftovers can be refrigerated up to 3 days and reheated gently in a skillet.