Ingredients
For the Chicken
- 1 ½ lbs (700 g) chicken breast or thigh, cut into bite-size pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 eggs
- Oil for frying
For the Honey Garlic Sauce
- ½ cup honey
- ¼ cup soy sauce
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar or lemon juice
- 1 tablespoon cornstarch mixed with 3 tablespoons water
- Optional: chili flakes for heat
- Optional: butter for extra gloss
Instructions
Start by preparing the chicken. Cut the pieces into uniform chunks to ensure even frying. Pat them dry with paper towels to remove excess moisture—this helps the coating stick better and fry more evenly. Place the chicken pieces in a bowl and season lightly with salt and pepper.
In a separate mixing bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, and black pepper. Cornstarch helps the chicken become extra crispy, creating the crackly surface you see in the picture. Whisk the eggs in another shallow bowl.
Dip each chicken piece into the egg mixture, then into the flour mixture. Press lightly so the coating sticks to every side. Arrange coated pieces on a plate while the oil heats.
Heat the oil in a deep skillet or pot to around 180°C (350°F). Fry the chicken in batches without overcrowding the pan. Each piece should have space so it becomes crispy instead of steaming. Fry for 5–7 minutes until golden brown, crispy, and cooked through. The chicken should look like what you see in the image—deep golden, textured, and crunchy.
Once fried, transfer the chicken to a wire rack or paper towels to drain excess oil. For ultra-crispy results, you can fry the chicken twice: first for 4 minutes, rest for 5 minutes, then fry again for 2–3 minutes. This step is optional, but it gives the chicken that signature crunch that stays crispy even after saucing.
Now prepare the honey garlic sauce. In a pan over medium heat, melt a small spoon of butter (optional for shine), then add the minced garlic. Sauté for 30 seconds until fragrant. Add honey, soy sauce, brown sugar, and vinegar. Stir and let it simmer gently. You want the sauce to thicken slightly before adding the cornstarch slurry. Slowly pour in the slurry while stirring to prevent lumps. Cook for another minute until the sauce becomes thick, glossy, and sticky—similar to the coating on the chicken in the image.
Turn off the heat and add chili flakes if you want a spicy version.
Place the fried chicken in a large bowl. Pour the hot sauce over the chicken and toss gently until every piece is coated. The sauce should cling beautifully, giving a shiny, sticky finish. The moment it cools slightly, it forms a perfect glaze that locks in the crunch while providing sweet, garlicky flavor in every bite.
Serving Suggestions
Crispy honey garlic chicken bites are incredibly versatile. Serve them as an appetizer with toothpicks, over steamed rice as a full meal, or paired with fries, mashed potatoes, or roasted vegetables. They also make an amazing addition to salads or noodle bowls. For a party platter, garnish with sesame seeds and finely chopped parsley to add color and freshness.
If you want a spicier version, drizzle with sriracha or add fresh sliced chilies. For a sweeter option, increase the honey in the sauce. You can also substitute chicken thighs for a juicier texture or use an air fryer for a lighter version.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat while keeping the crispiness, place the chicken in an oven or air fryer until hot. Avoid microwaving, as it softens the coating.
Tips for Perfect Results
To make the chicken look exactly like the image, don’t skip the cornstarch—it creates the distinct layered crunch visible in the photo. Fry in small batches to maintain oil temperature, and make sure the sauce is thickened before coating the chicken. If the sauce is too thin, it will soak into the coating instead of glazing the surface.