Tender, saucy, sweet, and just the right amount of sticky—Honey Garlic Chicken Bites are one of those recipes I come back to over and over again. The chicken gets perfectly golden and juicy, the sauce is rich with garlic and just a hint of tang, and the whole thing comes together super fast. It’s like takeout, but better, because it’s homemade.
These are amazing on a weeknight, great for guests, and honestly—I eat the sauce with a spoon sometimes. No judgment.
Why I Love This Recipe
This one’s special for me because it’s the first thing I ever made that actually impressed my whole family (no picky comments, just clean plates). I’ve made it dozens of times since.
- The chicken is so juicy on the inside, crispy on the outside
- The sauce is addictive—sweet, savory, garlicky
- You only need one pan
- It’s fast but feels a little fancy
Makes: 4 servings
Total Time: 25 minutes
What You’ll Need
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 cup honey
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch (for the sauce, separate from coating)
- 1 tablespoon water
- Optional toppings: sesame seeds, chopped green onions
Pro Tips
- Cut chicken into evenly-sized pieces so they cook evenly
- Don’t crowd the pan or the chicken will steam instead of crisp
- Use fresh garlic, not pre-minced—it makes a huge difference in flavor
- Mix the sauce before you start cooking to save time
- Serve over rice or noodles to soak up all that sauce
Tools You’ll Need
- Cutting board & sharp knife
- Nonstick skillet
- Small whisk or fork
- Measuring spoons
- Tongs or spatula
- Small mixing bowls
Substitutions and Variations
- Swap chicken thighs for breasts if you like juicier meat
- Use maple syrup instead of honey for a deeper sweetness
- Add red pepper flakes if you like a kick
- Use tamari to make it gluten-free
- Toss in steamed broccoli or snap peas for a veggie boost
Make Ahead Tips
- Chop the chicken and mix the sauce a day ahead
- Store them separately in the fridge until ready to cook
- Leftovers reheat well, so feel free to double the recipe
Recipe and Instructions
Step 1: Season and coat the chicken
In a large bowl, toss 1 lb chicken breast pieces with 2 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Step 2: Sear the chicken
Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until golden brown and cooked through. Don’t stir too much—let it get that crust.
Step 3: Make the sauce
While the chicken cooks, in a small bowl mix 1/4 cup honey, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1 tablespoon water, and 4 minced garlic cloves. Whisk until smooth.
Step 4: Pour sauce into skillet
Once chicken is cooked, reduce heat to medium. Pour the sauce mixture into the skillet. Stir to coat chicken evenly and simmer 2–3 minutes until thick and glossy.
Step 5: Finish and serve
Remove from heat. Sprinkle with sesame seeds and chopped green onions. Serve hot.
Macros (Per Serving, makes 4)
- Calories: 290
- Protein: 28g
- Carbs: 18g
- Fat: 12g
- Fiber: 0g
- Sugar: 14g
Why This Recipe Works (Quick Science)
- Cornstarch coating helps lock in the chicken’s juices and gives it that crispy texture.
- Honey caramelizes as it cooks, thickening the sauce and giving it that sticky-sweet glaze.
- Soy sauce + vinegar balance the sweetness with salt and acidity, so the dish isn’t too sweet.
Common Mistakes
- Overcrowding the pan – this leads to soggy chicken instead of crispy
- Not measuring the sauce – guessing can make it too salty or too sweet
- Adding the sauce too early – chicken needs to be fully cooked before saucing, or it won’t thicken right
What to Serve With
- Steamed jasmine rice or brown rice
- Garlic noodles
- Roasted broccoli or green beans
- Stir-fried veggies
- Cucumber salad for something fresh
FAQ
Can I use frozen chicken?
Yes, just thaw it completely and pat it dry before coating.
Can I double the sauce?
Absolutely! It’s great for drizzling over rice or veggies.
Is this recipe spicy?
Not at all—totally mild unless you add red pepper flakes.
Can I use a different oil?
Yes, avocado oil or vegetable oil both work fine.
Leftovers and Storage
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave. The sauce might thicken more, so add a splash of water if needed.
Final Thoughts
Honey Garlic Chicken Bites are the kind of recipe that hits all the right notes—crispy, sticky, sweet, garlicky, and fast. I hope this becomes one of your go-to weeknight meals like it is for me. If you try it, drop a comment and let me know how it turned out—or what you served it with!