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Crispy Honey Butter Chicken Bites Golden and Juicy

A close-up mound of Crispy Honey Butter Chicken Bites, coated in a shiny, golden-brown glaze.
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Follow this recipe to make bite-sized chicken pieces that are exceptionally crispy on the outside and remain juicy inside, coated in a sweet and savory honey butter glaze.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch bites
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon baking powder
  • 1 large egg, lightly beaten
  • 1/2 cup cold water
  • Vegetable oil, for frying
  • 1/2 cup unsalted butter
  • 1/2 cup honey
  • 2 tablespoons soy sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. In a large bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, and baking powder for the dry coating.
  2. In a separate bowl, whisk the egg and cold water together.
  3. Dip each chicken bite first into the wet mixture, allowing excess to drip off, then thoroughly coat it in the dry mixture, pressing lightly to adhere.
  4. Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
  5. Fry the chicken bites in batches, ensuring not to overcrowd the pot, for 4-5 minutes until lightly golden. Remove and drain on a wire rack.
  6. Increase the oil temperature to 375°F (190°C) for the second fry. Return the chicken to the hot oil and fry for another 2-3 minutes until deep golden brown and very crispy. Drain again.
  7. While the chicken fries the second time, prepare the glaze. Melt the butter in a small saucepan over medium heat.
  8. Add the honey, soy sauce, minced garlic, and red pepper flakes (if using). Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
  9. Remove the glaze from the heat. Add the hot, crispy chicken bites to the saucepan and toss quickly until every piece is evenly coated in the sticky honey butter sauce.
  10. Serve immediately to maintain maximum crispiness.

Notes

  • For extra juicy chicken, you can briefly marinate the cut pieces in 1 tablespoon of cornstarch and 1/4 teaspoon of salt for 15 minutes before coating.
  • To achieve the best stickiness without sogginess, toss the chicken in the sauce immediately after the second fry and serve right away.
  • If you prefer baking, toss the coated chicken with a light spray of oil and bake at 400°F (200°C) for 20-25 minutes, turning halfway, then toss in the warm glaze.

Nutrition

Find it online: https://cookerykings.com/crispy-honey-butter-chicken-bites-golden-juicy/