Easy Honey Garlic Chicken Bites (Printable Version)
Juicy chicken bites, golden-seared and tossed in a sweet-savory honey garlic sauce. Ready in only 20 minutes.
# Everything You’ll Need:
→ Chicken
01 -
225 g boneless, skinless chicken breasts or thighs, cut into 2.5 cm cubes
→ Coating
02 -
2 tablespoons cornstarch
03 -
0.5 teaspoon fine sea salt
04 -
0.25 teaspoon freshly ground black pepper
→ For Pan Searing
05 -
2 tablespoons olive oil
→ Sauce
06 -
6 garlic cloves, minced (approximately 2 tablespoons)
07 -
80 ml honey
08 -
2 tablespoons soy sauce (use tamari for gluten-free)
09 -
1 tablespoon rice vinegar
10 -
0.5 teaspoon red pepper flakes (optional)
→ Garnish
11 -
2 green onions, thinly sliced
12 -
1 teaspoon sesame seeds
# Steps to Cook:
01 -
Pat the chicken pieces dry with paper towels. In a large bowl, toss the chicken with cornstarch, salt, and black pepper until evenly coated.
02 -
Heat olive oil in a large skillet over medium-high heat. Arrange the coated chicken in a single layer, working in batches if needed to avoid overcrowding. Sear for 3–4 minutes without stirring, then flip and cook another 3 minutes until golden and cooked through (internal temperature should reach 74°C). Transfer chicken to a clean plate.
03 -
Reduce skillet heat to medium. Add minced garlic and sauté for 30 seconds until fragrant, taking care not to burn. Stir in honey, soy sauce, and rice vinegar. Simmer for 1–2 minutes until the sauce thickens slightly. Add red pepper flakes if desired.
04 -
Return the cooked chicken to the skillet and toss thoroughly to coat each piece with the sauce. Cook for an additional 1–2 minutes, letting the sauce reduce and glaze the chicken.
05 -
Remove from heat. Garnish with sliced green onions and sprinkle with sesame seeds. Serve immediately while hot.
# Extra Suggestions:
01 -
For extra crispiness, dredge the chicken in a mixture of cornstarch and a small amount of flour before searing.
02 -
Always preheat the pan properly to achieve a golden crust without overcooking.
03 -
Do not overcrowd the skillet; work in batches for optimal searing and texture.
04 -
Pre-measure and prepare all sauce ingredients before cooking, as the process moves quickly.
05 -
For a low-carb option, serve over cauliflower rice or with steamed vegetables.
06 -
Leftovers can be stored in an airtight container in the refrigerator up to 3 days or frozen up to 3 months.