I still remember the first time I made these Honey Garlic Chicken Bites for a potluck at my friend’s house. I was initially worried if the sweet-and-savory flavors would go over well with everyone—especially since I was mixing honey and soy sauce in the same dish.
But one taste, and my friends were hooked! The tender chicken pieces, caramelized in a sticky glaze, disappeared so fast that I had to jot down the recipe for everyone before the party ended.
Over the years, I’ve tweaked and refined the sauce to hit that perfect balance between sweet, salty, and just a hint of warmth from the ginger.
Whether you’re cooking for a crowd or whipping up a quick weeknight meal, these Honey Garlic Chicken Bites are guaranteed to become a household favorite.

Possible Substitutions for Honey Garlic Chicken Bites
- Gluten-Free Tamari or Coconut Aminos for Soy Sauce
- Why: Soy sauce typically contains wheat. If you need a gluten-free alternative, tamari or coconut aminos can replicate the umami flavor.
- Effect on Flavor/Texture: Tamari is slightly richer, while coconut aminos have a milder, sweeter taste. Both will still give that savory kick.
- Arrowroot Powder or Tapioca Starch for Cornflour (Cornstarch)
- Why: Some people avoid corn-based products. Arrowroot or tapioca starch offer a similar thickening effect.
- Effect on Flavor/Texture: Minimal difference in taste, with a similar glossy finish to the sauce.
- Agave or Maple Syrup Instead of Honey
- Why: If you’re vegan or simply out of honey, either works as a substitute.
- Effect on Flavor/Texture: Agave is milder in flavor and thinner in consistency, while maple syrup adds a distinct earthy sweetness. Adjust salt to taste if using sweeter maple syrup.
- Chicken Thighs Instead of Breasts
- Why: Thighs are juicier and have more fat, which some cooks prefer.
- Effect on Flavor/Texture: You’ll get a richer, more succulent bite. Just watch the cooking time to ensure the meat is fully cooked.
- Tofu or Cauliflower for a Meatless Version
- Why: Great for vegetarians or if you simply want to reduce meat consumption.
- Effect on Flavor/Texture: Firm tofu will absorb the sauce nicely, while cauliflower florets create a delightfully crispy bite if roasted first.

Expert Tips for Honey Garlic Chicken Bites
- Marinate for Maximum Flavor
- Why It Matters: Giving the chicken pieces time to soak up the marinade (soy sauce, ginger, garlic) ensures every bite is flavorful inside and out.
- Implementation: Even 20 minutes of marinating can make a difference, but if you have the time, let it sit for a couple of hours in the fridge.
- Ensure a Good Sear
- Why It Matters: Searing locks in juices and creates a crispy, golden crust—key for that restaurant-quality finish.
- Implementation: Pat your chicken pieces dry before dusting with cornflour (cornstarch) and adding them to a hot, lightly oiled pan. Resist the urge to move them around too soon; let them form a crust first.
- Double the Sauce
- Why It Matters: A common challenge is the sauce can cook down quickly, leaving the dish a bit dry.
- Implementation: If you love extra sauce to drizzle over rice or veggies, simply double the sauce ingredients. Keep an eye on the heat so it doesn’t burn.
- Cook in Batches
- Common Problem: Overcrowding the pan causes steaming instead of browning.
- Solution: Sear the chicken in smaller batches so each piece gets a nice golden crust before adding the sauce.

FAQs for Honey Garlic Chicken Bites
Can I use frozen chicken?
Yes, but thaw it fully before cooking. Frozen chicken will release extra moisture, diluting your sauce and affecting the sear.
What if I only have dried or ground ginger and garlic?
You can substitute ¼ teaspoon ground ginger for 1 tablespoon fresh ginger, and ¼ teaspoon garlic powder for 1 clove fresh garlic—though fresh will always give a brighter flavor. Adjust to taste and add a splash of fresh lime or lemon juice if you want extra zing.
Any tips to keep the sauce from clumping or burning?
Stir frequently once you add honey to the pan, and lower the heat to medium or medium-low. If the sauce thickens too quickly, add a small splash of water or chicken stock. Avoid leaving the sauce unattended—honey can caramelize fast.
Can I use the leftover marinade as my sauce?
It’s safest to discard marinade that has touched raw chicken. However, you can recreate a fresh batch of sauce using the same ingredients (honey, soy sauce, etc.) so you won’t risk any food safety issues.
Any suggestions for side dishes or garnishes?
Serve these chicken bites over steamed rice or noodles, and consider pairing with a crisp green salad or stir-fried veggies. For garnish, sprinkle sliced green onions and sesame seeds on top, and if you enjoy a little heat, toss on some crushed red pepper or drizzle chili oil.

Storing, Freezing, and Make-Ahead Honey Garlic Chicken Bites
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Make-Ahead Option: You can chop the chicken and prepare the marinade a day in advance. Keep them separate in the fridge, then marinate and cook when you’re ready.
More Asian Meal Ideas
- Gochujang Chicken
- Chicken Cabbage Stir-Fry
- Pineapple Chicken
- Sesame Chicken
- Ground Beef Fried Rice
- Slow Cooker Orange Chicken
- Chicken Broccoli Stir-Fry
- Ground Beef Mongolian Noodles
- Chicken Vegetable Stir Fry
- Teriyaki Salmon
Few dishes can balance sweet and savory like these Honey Garlic Chicken Bites do. They’ve always been my go-to when I want to impress guests without spending hours in the kitchen.
I’d love to hear how they turn out in your home—whether you’re making them for a party or a quiet family dinner, they’re sure to bring everyone together around the table.
Enjoy the process, and don’t forget to share your culinary triumphs in the comments!

Honey Garlic Chicken Bites
Honey Garlic Chicken Bites combine succulent chicken with a sweet-and-savory glaze of honey, soy sauce, and garlic. Serve with rice or veggies for a delightful meal in minutes! A perfect choice for quick weeknight dinners or crowd-pleasing appetizers.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp cornflour (cornstarch)
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/3 cup honey
- 1/4 cup soy sauce
- 1/4 cup chicken stock
- 1 tbsp rice vinegar
- Green onions, chopped (for garnish)
- Sesame seeds, optional (for garnish)
Instructions
Prep the Chicken
- Pat the chicken dry and cut into bite-sized chunks. Sprinkle with salt and pepper. Toss the chicken pieces in cornflour (cornstarch) to coat them lightly.
- Tip: This light coating helps lock in moisture and creates a crispy exterior when seared.
Sear the Chicken
- Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
- Sear the chicken in batches, making sure not to crowd the pan. Cook until the chicken is browned on all sides, about 4–5 minutes total.
- Remove the chicken to a plate and set aside.
Build the Sauce
- In the same pan, turn the heat down to medium. Add minced garlic and ginger. Sauté for about 30 seconds or until fragrant (be careful not to burn the garlic).
- Stir in honey, soy sauce, chicken stock, and rice vinegar. Let the sauce simmer for 2–3 minutes, allowing it to thicken slightly.
Combine and Finish
- Return the seared chicken to the pan, tossing it in the sauce until fully coated. Let everything simmer for another 2–3 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
- Turn off the heat and garnish with chopped green onions and sesame seeds, if desired.
- Tip: Allow the chicken to rest for 1–2 minutes to lock in the juices before serving.
Notes
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 395Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 97mgSodium 1275mgCarbohydrates 28gFiber 1gSugar 23gProtein 38g