How do you make crispy honey chili chicken bites at home?

Dredge chicken in flour and cornstarch, double-coat with egg, fry at 350°F until golden, then toss in a quick honey-chili glaze. Keep the sauce warm but off high heat to avoid burning.

What ingredients do I need for honey chili chicken bites?

You need chicken, flour, cornstarch, eggs, oil, honey, soy sauce, chili garlic sauce, rice vinegar, garlic, and optional ginger and sesame oil. Quantities vary by serving size.

How can I make chicken bites extra crispy without deep frying?

Use a double-coat with flour and cornstarch, then bake at 425°F on a wire rack or use an air fryer at 400°F. Spray lightly with oil for extra browning.

What’s the best method to make a sticky honey chili sauce?

Simmer honey, soy sauce, chili sauce, vinegar, garlic, and a touch of sesame oil until slightly thickened, about 2-3 minutes. Cool slightly before tossing with chicken.

How long should I fry or bake honey chili chicken bites?

Fry at 350°F for about 4-5 minutes per batch until golden and 165°F internal. Bake at 425°F for 12-15 minutes, flipping once, until crisp and cooked through.

Are honey chili chicken bites very spicy and can I adjust the heat?

They are mildly spicy by default, and you can adjust heat by reducing chili garlic sauce or adding more for extra kick. Serve cooled sauce on the side for picky eaters.

Crispy Honey Chili Chicken Bites Recipe

Name: Crispy Honey Chili Chicken Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 pounds boneless skinless chicken thighs or breasts (cut into 1-inch pieces); 1 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 large eggs (beaten); 1/3 cup milk; 2 cups vegetable oil (for frying); 1/2 cup honey; 3 tablespoons soy sauce; 1-2 tablespoons chili garlic sauce (adjust to taste); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon minced garlic; 1 teaspoon minced ginger (optional)

Ingredients

Scale

1 1/2 pounds boneless skinless chicken thighs or breasts (cut into 1-inch pieces)
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs (beaten)
1/3 cup milk
2 cups vegetable oil (for frying)
1/2 cup honey
3 tablespoons soy sauce
1–2 tablespoons chili garlic sauce (adjust to taste)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger (optional)

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Instructions

Pat chicken pieces dry and season with salt and pepper.
Combine flour, cornstarch, baking powder, salt, and pepper in a bowl. Whisk eggs and milk in another bowl.
Dredge chicken in dry mix, then egg mixture, then dry mix again for a double coating.
Heat oil to 350°F (175°C) and fry chicken in batches for 4-5 minutes until golden and cooked to 165°F internal.
Drain chicken on a wire rack while you make the sauce.
Simmer honey, soy sauce, chili garlic sauce, rice vinegar, sesame oil, garlic, and ginger for 2-3 minutes until slightly thickened.
Toss hot chicken in the sauce until evenly coated and serve immediately.

Prep Time: 15
Cook Time: 15

Nutrition

Calories: 380
Fat: 18 g
Carbohydrates: 28 g
Protein: 28 g