These Crispy Honey Garlic Chicken Bites fried to golden brown perfection and coated in a sweet and garlicky sauce are simply delicious and perfect for a comforting dinner or a crowd-pleasing appetizer. The combination of crispy coating with a sticky, flavorful sauce makes every bite incredibly satisfying.
Ingredients
- Chicken tenders or breasts: cut into bite-sized pieces makes for quick cooking and tender bites
- Buttermilk: in the marinade helps tenderize the chicken and keeps it juicy
- Paprika and garlic powder: enhance the flavor with a warm, savory note
- All-purpose flour and cornstarch: create the extra crispy crust, cornstarch is key for that perfect crunch
- Baking powder: makes the coating lighter and crispier
- Vegetable oil for frying: ensures an even golden crust without overpowering flavors
- Honey: gives the sauce a rich sweetness that pairs perfectly with the garlic punch
- Unsalted butter: melts into the sauce providing a smooth, rich texture
- Rice vinegar: adds a subtle tang to balance the sweetness apple cider or white vinegar work as substitutes
- Soy sauce: brings umami and saltiness that rounds out the sauce
- Fresh garlic cloves: in the sauce add a fragrant, sharp garlic flavor
- Sesame seeds and scallions: are optional toppings that add a nice visual and flavor contrast
Step-by-Step Instructions
- Saturate the Chicken:
- In a large mixing bowl combine chicken pieces with buttermilk, whisked egg, paprika, garlic powder, onion powder, salt, and black pepper. Stir thoroughly so every piece is coated. Cover and refrigerate for at least one hour to let the chicken soak up all the flavors and become tender.
- Prepare the Honey Garlic Sauce:
- In a small saucepan over medium heat melt butter. Add finely minced garlic and cook, stirring frequently, until it softens and releases its aroma, about one to two minutes. Pour in honey, rice vinegar, and soy sauce. Stir to combine and bring the mixture to a boil. Reduce heat and simmer gently, stirring occasionally until the sauce thickens enough to coat the back of a spoon, roughly five to six minutes. Remove from heat and set aside to cool.
- Make the Dredge Mixture:
- In a large bowl mix flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and black pepper. Add about two tablespoons of the liquid from the marinade to the dry ingredients. Stir just enough to create a crumbly mixture. This texture will give the coating a crispy yet tender finish.
- Coat the Chicken:
- Add a few pieces of marinated chicken into the dredge bowl. With your hands or kitchen tweezers, coat each piece thoroughly with the flour mixture. Transfer coated pieces to a parchment-lined baking sheet. Repeat with all chicken pieces and save any leftover dredge mixture for touch-ups if needed.
- Fry Until Crispy:
- Heat three to four cups of vegetable oil in a skillet or pot over medium heat until it reaches 350 degrees Fahrenheit. Use a thermometer for accuracy if you have one. Check the coated chicken for any overly wet spots and lightly dust with remaining dredge mixture to fix. Fry chicken in batches, careful not to overcrowd the pan, for about four to five minutes per batch or until golden brown and cooked through. Transfer finished pieces to a wire rack over paper towels to drain excess oil.
- Coat with Sauce and Serve:
- Transfer all fried chicken to a large bowl. If the sauce has thickened too much after cooling, gently warm it on low heat until pourable again. Add about two-thirds of the sauce to the chicken and toss gently to coat every bite. Add more sauce to taste. Sprinkle with sesame seeds and sliced scallions if using. Serve immediately while still warm and crunchy.
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Storage Tips
Store leftover chicken bites in an airtight container in the refrigerator for up to three days. To keep the coating crispy, reheat in a 350 degree Fahrenheit oven on a wire rack rather than the microwave. The sauce can be stored separately in the fridge and warmed before serving to maintain its vibrant flavor and texture.
Ingredient Substitutions
Chicken breast or tenders both work well though tenders are faster to cook. Honey can be swapped with maple syrup or agave nectar but it will change the flavor slightly. Rice vinegar can be replaced with apple cider vinegar or white vinegar for a mild tang. Soy sauce can be replaced with tamari for gluten-free or coconut aminos for a lower sodium option.
Serving Suggestions
Serve alongside steamed jasmine rice and a simple stir-fried vegetable like broccoli or snap peas to complement the rich chicken. Pair with a crisp cucumber salad or carrot slaw to add a refreshing contrast to the deep-fried chicken bites. For a party, offer extra dipping sauces such as spicy mayo or sweet chili sauce on the side for variety and fun.
Cultural/Historical Context
Honey garlic as a flavor combination is popular in many Asian cuisines where sweet and savory often blend effortlessly. This recipe takes inspiration from Chinese-American takeout classics but adds a bit more home cooking love with the crunchy coating and fresh garlic sauce made from scratch.
Recipe FAQs
- → What type of chicken is best for this dish?
Chicken tenders or breasts cut into bite-sized pieces work best as they cook evenly and absorb the marinade well.
- → How can I ensure a crispy coating?
After marinating, coat the chicken thoroughly in the seasoned flour-cornstarch mixture and fry in oil heated to 350°F for optimal crispiness.
- → Can I make the honey garlic sauce ahead of time?
Yes, prepare the sauce in advance and gently reheat before tossing with the chicken to maintain its glossy texture.
- → What gives the sauce its tangy flavor?
The addition of rice vinegar adds a subtle tang that balances the sweetness of the honey and richness of the butter.
- → Are sesame seeds necessary for garnish?
They are optional but add a nutty flavor and visual appeal when sprinkled over the coated chicken bites.
- → How do I prevent the coating from becoming soggy?
Drain fried chicken on a wire rack to let excess oil drip off, keeping the crust crisp before tossing with sauce.