Save My neighbor brought these over during a playoff game, and I didn't even pretend to watch the screen after that first bite. The sticky glaze clung to my fingers, sweet heat blooming on my tongue, and I remember thinking I'd never tasted chicken this satisfying outside a restaurant. She laughed when I asked for the recipe, admitting she'd burned the first batch while answering the door. I've been making them ever since, tweaking the spice until my family fights over the last piece.
I made these for my daughter's birthday party last spring, doubling the batch because I knew her friends would devour them. Halfway through frying, the kitchen smelled like a county fair, all sizzle and caramelized honey. One of the moms asked if I catered, and I just smiled, flipping another golden piece onto the paper towels. That night, I found my daughter sneaking cold leftovers from the fridge, and I didn't say a word.
Ingredients
- Boneless, skinless chicken breasts: I cut mine into rough 1-inch cubes, not worrying about perfection, since uneven edges crisp up beautifully in the oil.
- Buttermilk: This tenderizes the chicken and helps the breading stick like glue, even with just two tablespoons.
- Garlic powder and onion powder: They build a savory base without the risk of burnt fresh garlic in hot oil.
- All-purpose flour and cornstarch: The cornstarch is the secret to that shatteringly crisp crust that doesn't go soggy under the sauce.
- Paprika and cayenne pepper: A little warmth in the coating prepares your palate for the glaze without overwhelming it.
- Vegetable oil: I use a neutral oil with a high smoke point so the chicken fries clean and golden.
- Honey: It caramelizes slightly in the sauce, giving you that glossy, sticky finish everyone craves.
- Sriracha sauce: Start with two tablespoons and taste, you can always add more heat but you can't take it back.
- Soy sauce: Just one tablespoon adds umami depth that balances the sweetness perfectly.
- Unsalted butter: It smooths out the sauce and adds a subtle richness that makes the glaze cling.
- Rice vinegar: A teaspoon cuts through the sugar and keeps the sauce from feeling heavy.
- Garlic, minced: Fresh garlic in the sauce blooms in the heat and makes the whole dish smell irresistible.
- Sesame seeds and chives: Optional, but they add a little crunch and color that make the platter look restaurant-worthy.
Instructions
- Marinate the Chicken:
- Toss the chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper in a bowl until every piece is coated. Let it sit for at least 15 minutes, or longer if you have time, the chicken will soak up the flavors and get incredibly tender.
- Prepare the Breading:
- Mix flour, cornstarch, paprika, cayenne, and salt in a shallow dish, whisking it together so the spices distribute evenly. This dry mixture is what gives you that golden, crunchy shell.
- Heat the Oil:
- Pour vegetable oil into a deep skillet or saucepan and heat it to 175 degrees Celsius (350 degrees Fahrenheit). I use a thermometer to be sure, because too cool and the chicken soaks up grease, too hot and it burns before cooking through.
- Coat the Chicken:
- Dredge each marinated piece in the flour mixture, pressing gently so the coating sticks. Shake off the excess and set them on a plate while you finish the rest.
- Fry in Batches:
- Slide the chicken into the hot oil in small batches, turning occasionally with a slotted spoon until they're deep golden and cooked through, about 4 to 5 minutes. Drain them on paper towels, and resist the urge to eat one right away.
- Make the Honey-Sriracha Sauce:
- In a small saucepan over medium heat, combine honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic. Stir constantly as it simmers and thickens slightly, about 2 to 3 minutes, until it looks glossy and clings to the back of a spoon.
- Toss and Serve:
- Transfer the hot chicken bites to a large bowl and pour the sauce over them, tossing gently until every piece is coated. Pile them on a platter, sprinkle with sesame seeds and chives, and serve immediately while they're still warm and sticky.
Save The first time I made these for a potluck, I worried they'd be too spicy for the crowd. Instead, people stood around the platter, licking their fingers and asking if I had more hidden in the kitchen. One friend told me she dreamed about them that night, and I knew I'd found a recipe worth keeping. Now, whenever someone asks me to bring an appetizer, this is the one I reach for without thinking.
How to Get Extra Crispy Chicken
For an even thicker, crunchier crust, double-dip the chicken by dunking it back in the buttermilk after the first flour coating, then dredging it in the flour mixture a second time. The layers build up into a seriously craggy shell that stays crisp under the glaze. I do this when I'm making them for a party and want them to look as good as they taste, and it only adds a minute or two to the process.
Adjusting the Heat Level
Start with two tablespoons of Sriracha and taste the sauce before tossing the chicken. If you want more kick, whisk in another tablespoon, or if you're serving kids, cut it down to one and add a little extra honey to balance it out. I've made this both ways depending on who's coming over, and it always works. The beauty of this recipe is that the heat is completely in your control, so you can make it your own.
Serving Suggestions and Leftovers
These bites are perfect straight off the platter with toothpicks, but I've also piled them over steamed rice with a drizzle of extra sauce for a quick dinner. Leftovers keep in the fridge for a day or two, though they lose some crunch, reheating them in a hot oven for a few minutes brings back a little of that texture. Serve them with ranch or blue cheese dip on the side for people who want to cool down between bites, or just let everyone fight over the last sticky piece.
- Double the sauce if you're serving them over rice, you'll want extra for drizzling.
- These are also great in a wrap with shredded lettuce and a squeeze of lime.
- Store any leftover sauce separately so you can reheat and toss fresh if you make another batch.
Save Every time I make these, the kitchen fills with that sweet-spicy smell, and I remember why I fell in love with this recipe in the first place. Whether it's game day, a birthday, or just a Tuesday night craving, these bites never let me down.
Recipe Questions & Answers
- → How can I get extra crispy chicken bites?
Double-dip the chicken by dipping it again in buttermilk and coating it a second time with the seasoned flour before frying to enhance crispiness.
- → What oil temperature is best for frying?
Maintain the vegetable oil at 175°C (350°F) for golden and evenly cooked chicken bites.
- → Can I adjust the spice level?
Yes, modify the amount of Sriracha sauce in the glaze according to your preferred heat level.
- → What garnishes complement these chicken bites?
Sprinkle with toasted sesame seeds and chopped fresh chives or green onions for added flavor and texture.
- → Are there gluten-free options?
Substitute all-purpose flour with gluten-free flour and use tamari instead of soy sauce to make this dish gluten-free.