Save The first time I made these chicken bites, my brother stopped by unexpectedly and ended up eating half the batch straight from the cooling rack. That sticky glaze gets everywhere—on your fingers, your chin, sometimes even your elbows if you are not careful—and nobody seems to care because the combination of sweet honey and fiery Sriracha is just impossible to resist. I have since learned to double the recipe if I actually want any to make it to the table.
Last summer, I made these for a rooftop gathering with friends. Someone brought along a six-pack of cold beer, and suddenly these little bites became the entire evening. People stood around the platter, sauce on their lips, arguing about who got the last piece. That is when I knew this recipe was not just appetizers—it was the main event.
Ingredients
- 500 g (1.1 lbs) boneless, skinless chicken breasts, cut into 2.5 cm (1-inch) cubes: Thighs work beautifully here too if you want even more juiciness and a slightly richer flavor
- 2 tablespoons buttermilk: This tenderizes the meat and helps the coating cling like it is supposed to
- 1 teaspoon garlic powder: Front loads the garlic flavor so it penetrates the meat
- 1 teaspoon onion powder: Rounds out the savory base without adding any moisture
- ½ teaspoon salt: Just enough to wake up the chicken without overpowering the glaze
- ¼ teaspoon black pepper: A gentle background heat that plays nicely with the Sriracha later
- 100 g (¾ cup) all-purpose flour: Creates the foundation of that crispy shell
- 50 g (½ cup) cornstarch: This is the secret weapon for that shatter-crisp texture
- 1 teaspoon paprika: Adds a subtle warmth and gorgeous golden color
- ½ teaspoon cayenne pepper: Builds layers of spice before the sauce even hits
- ½ teaspoon salt: The coating needs its own seasoning to stand up to the glaze
- 500 ml (2 cups) vegetable oil: You want enough depth so the chicken can swim freely
- 3 tablespoons honey: The base of your glaze—use something floral if you can find it
- 2 tablespoons Sriracha sauce: Adjust this up or down depending on your spice tolerance
- 1 tablespoon soy sauce: Grounds all that sweetness with essential salt and umami
- 1 tablespoon unsalted butter: Gives the sauce a velvety finish and slight richness
- 1 teaspoon rice vinegar: Cuts through the sugar so the glaze never feels cloying
- 1 clove garlic, minced: Fresh garlic in the sauce pops against the garlic powder in the coating
- 1 tablespoon sesame seeds: They look beautiful and add a little nutty crunch
- 2 tablespoons chopped fresh chives or green onions: A fresh bite that cuts through all that rich sticky sweetness
Instructions
- Marinate the chicken:
- Toss those cubes in buttermilk with the garlic powder, onion powder, salt, and pepper until every piece is coated. Walk away for at least 15 minutes—longer if you have time, but do not go much past an hour or the texture might start getting weird.
- Set up your coating station:
- Whisk together the flour, cornstarch, paprika, cayenne, and that extra half teaspoon of salt in a shallow dish. You want it evenly mixed so no single bite gets accidentally blasted with cayenne.
- Heat your oil:
- Get that vegetable oil up to 175°C (350°F) in a deep skillet or saucepan. If you do not have a thermometer, drop in a pinch of flour—if it sizzles immediately and rises to the top, you are in business.
- Coat the chicken:
- Dredge each marinated piece through the flour mixture, pressing gently to help it adhere. Shake off the excess, but do not be too thorough about it—a slightly thick coating is part of the charm here.
- Fry until golden:
- Cook the chicken in batches, giving each piece space to breathe. About 4 or 5 minutes, turning occasionally, until they are deeply golden and sound hollow when you tap them. Drain on paper towels.
- Make the glaze:
- While the chicken drains, combine the honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic in a small saucepan. Let it simmer over medium heat, stirring constantly, until the butter melts and the sauce thickens slightly—about 2 or 3 minutes.
- Coat and serve:
- Toss the hot chicken in the glaze until every piece is glossy and coated. Pile onto a platter, scatter with sesame seeds and chives, and get them to the table while they are still hot enough to burn your fingers just a little.
Save My niece usually claims she hates anything spicy, but she tried these once because they looked like chicken nuggets. Now she asks for them every time she visits, carefully picking around the chives but somehow always ending up with Sriracha smeared across both cheeks.
Making Them Ahead
You can fry the chicken up to 2 hours before serving and keep it warm in a 200°F oven. Do not sauce them until you are ready to eat, or that gorgeous crunch will surrender to the glaze. Rewarm the sauce gently if it has thickened too much—it loosens right back up with a little splash of water.
Scaling For A Crowd
These disappear alarmingly fast. If you are feeding more than four people, you should probably double everything. Keep the first batch warm in the oven while you fry the second, then toss them all in glaze together at the last minute so they all have that same just-coated shine.
Getting That Extra Crunch
For a coating that really snaps, you can double dip the chicken. After the first flour coating, briefly dip it back into the buttermilk, then drag it through the flour mixture again. It adds a few minutes, but that extra-thick shell stays crisp even under the sauce.
- Pat the chicken dry before marinating so the buttermilk clings better
- Let the coated chicken sit for about 5 minutes before frying to set the coating
- Season the glaze at the end with a tiny pinch of salt if it tastes too flat
Save Make these once and they will elbow their way into your regular rotation. Something about that sweet heat combination makes people feel like you have put in way more effort than you actually have.
Recipe FAQs
- → How do I get the chicken bites crispy?
Coat the marinated chicken pieces thoroughly in a dry mix of flour, cornstarch, and spices before frying in hot oil at 175°C (350°F) to achieve a crispy texture.
- → Can I adjust the spice level of the glaze?
Yes, you can adjust the amount of Sriracha sauce to make the glaze milder or spicier according to your preference.
- → Is double-dipping the chicken necessary?
Double-dipping the chicken in buttermilk and flour mixture before frying adds extra crunch but is optional depending on your desired texture.
- → What can I serve these chicken bites with?
They pair well with cooling dips like ranch or blue cheese, or served over steamed rice for a more filling option.
- → Are there any allergen concerns to be aware of?
Yes, this includes wheat from flour, soy from soy sauce, and dairy from buttermilk and butter. Gluten-free alternatives can be used if needed.