Description
Honey Garlic Glazed Chicken Bites
Ingredients
For the Chicken Bites:
1 lb chicken breast, cut into bite-sized pieces
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
1 cup buttermilk
Oil, for frying
For the Honey Garlic Glaze:
1/4 cup honey
3 tbsp soy sauce
2 cloves garlic, minced
1 tsp grated ginger
2 tbsp rice vinegar
1/2 tsp red pepper flakes (optional)
1 tsp cornstarch mixed with 1 tbsp water
For Garnish:
Sesame seeds
Chopped green onions
Directions
In a bowl, combine flour, cornstarch, garlic powder, paprika, salt, and pepper. In another bowl, pour the buttermilk.
Dip each chicken piece into the buttermilk, then dredge in the flour mixture until fully coated.
Heat oil in a large pan or deep fryer to 350°F (175°C). Fry chicken in batches for 5-6 minutes, until golden and crispy. Drain on paper towels.
In a small saucepan over medium heat, combine honey, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes. Simmer for 2-3 minutes. Add the cornstarch slurry and stir until the sauce thickens.
Toss the crispy chicken bites in the honey garlic glaze until fully coated.
Garnish with sesame seeds and chopped green onions. Serve hot!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~400 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect chicken bites every time. First, ensure your chicken pieces are uniform in size for even cooking. Combine your dry coating ingredients thoroughly in a shallow dish. For the wet dip, buttermilk is key for tenderizing. When coating, use one hand for wet and one for dry to avoid clumpy fingers. Maintain your oil temperature carefully; a drop of batter should sizzle immediately. Fry in small batches to prevent the oil temperature from dropping, which leads to greasy chicken. For the glaze, simmer gently to infuse flavors without burning the garlic. Toss the fried chicken in the glaze just before serving to maintain maximum crispiness.
Serving Suggestions
These versatile bites are perfect as an appetizer, main course, or game-day snack. For a complete meal, serve them over a bed of steamed jasmine rice or cauliflower rice to soak up the extra glaze. Pair with a simple side of steamed broccoli or a crisp Asian slaw to balance the richness. For a fun appetizer, serve them in a bowl with decorative skewers. A cooling dipping sauce, like a quick sriracha mayo or extra honey garlic glaze on the side, is always a crowd-pleaser.
How-to Summary
Cut chicken into bites, coat in seasoned flour and buttermilk, then deep fry until golden. Simultaneously, simmer honey, soy, garlic, ginger, and vinegar into a glaze, thickening it with a cornstarch slurry. Toss the crispy fried chicken in the glaze and garnish with sesame seeds and green onions.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a baked version, coat the chicken as directed, place on a parchment-lined baking sheet, spray with oil, and bake at 400°F for 15-20 minutes, flipping halfway. Toss in the glaze after baking.
How do I store and reheat leftovers? Store glazed chicken in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 5-10 minutes to restore crispiness. Avoid the microwave, which makes them soggy.
Can I use chicken thighs? Absolutely. Chicken thighs will yield a juicier, more flavorful bite due to their higher fat content. Adjust cooking time slightly as needed.
What can I substitute for buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Is there a way to make this gluten-free? Yes. Use tamari or coconut aminos instead of soy sauce, and coat the chicken with a 1:1 gluten-free flour blend and cornstarch mixture.
Common Mistakes to Avoid
- Crowding the Pan: Frying too many pieces at once lowers oil temperature, resulting in oily, soggy chicken.
- Neglecting Oil Temperature: Use a thermometer. Oil that’s too cool makes chicken greasy; too hot burns the coating before the inside cooks.
- Glazing Too Early: Tossing the chicken in the sauce long before serving will cause the crispy coating to become soft and mushy.
- Overcooking the Garlic: Simmer the sauce gently. Burnt garlic will make the glaze taste bitter.
Conclusion
These Honey Garlic Glazed Chicken Bites are the perfect fusion of sweet, savory, and spicy, with an irresistible crispy texture. By following the detailed steps and avoiding common pitfalls, you can easily recreate a restaurant-quality favorite at home. This recipe is wonderfully adaptable for different dietary needs and cooking methods. Whether for a quick weeknight dinner or a party appetizer, these flavorful bites are guaranteed to be a hit with everyone at the table.