Spicy Honey Chicken Bites
These crispy chicken bites pack the perfect punch of sweet and spicy! Tender chunks of chicken get coated in a sticky honey glaze with just the right amount of heat. They’re absolutely irresistible and disappear faster than you can make them!
Perfect Sweet Heat Balance
The magic happens when honey meets sriracha in perfect harmony. Start with a 2:1 honey to hot sauce ratio, then adjust to your heat preference. The sweetness from honey tames the spice while letting it shine through. This glaze caramelizes beautifully during cooking, creating that gorgeous sticky coating everyone craves.
Kitchen Essentials
Double Coating for Maximum Crunch
Get that restaurant-quality crunch by using a flour and cornstarch mixture for the first coat, then dipping in buttermilk before the final seasoned flour coating. The cornstarch creates extra crispy edges while the double dip ensures the coating stays put. Let the coated chicken rest for 10 minutes before frying for the crispiest results.
Smart Serving Solutions
Arrange these beauties on a platter with toothpicks for easy grabbing at parties. Serve alongside cool ranch or blue cheese dressing to balance the heat. Keep them warm in a low oven if making ahead, and always have napkins handy! They’re perfect for game day, potlucks, or whenever you need crowd-pleasing finger food.
Chef’s Helpful Tips
- Use chicken thighs instead of breasts for juicier, more flavorful bites that won’t dry out during frying.
- Keep the oil temperature steady between 345-355°F for perfectly crispy coating that doesn’t absorb excess oil.
Frequently Asked Questions
Can I bake these instead of frying?
Yes! Bake at 425°F for 18-20 minutes, flipping halfway through. They won’t be quite as crispy but still delicious. Spray with cooking oil before baking for better browning.
How far ahead can I make the glaze?
The glaze keeps in the fridge for up to a week. Just warm it gently before tossing with the hot chicken. You can even double the recipe and save some for other dishes.
What if I want them less spicy?
Start with just 1 tablespoon of sriracha and taste the glaze. You can always add more heat, but you can’t take it away. Sweet chili sauce works as a milder alternative.
Can I use different cuts of chicken?
Absolutely! Chicken tenders work great cut into chunks, or even use boneless breasts. Just avoid cooking them longer than necessary to prevent drying out.
Highly Recommended
Spicy Honey Chicken Bites
Equipment Needed
- Large heavy-bottomed pot or deep fryer
- Digital thermometer
- Wire cooling rack
- Large mixing bowls
- Small saucepan
- Tongs
Instructions
- Prepare Oil and Coating: Heat oil to 350°F in a heavy pot. Mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a large bowl.
- Prep Chicken: Cut chicken into uniform 1-inch pieces and pat completely dry with paper towels. Season lightly with salt and pepper.
- Double Coat Chicken: Toss chicken pieces in the flour mixture, then dip in buttermilk, and coat again in the seasoned flour mixture. Let rest 10 minutes.
- Make Glaze: While chicken rests, whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic in a small saucepan. Simmer 2-3 minutes until slightly thickened.
- Fry Chicken: Fry chicken in batches for 4-5 minutes until golden brown and internal temperature reaches 165°F. Don’t overcrowd the pot.
- Glaze and Serve: Transfer hot chicken to a large bowl and immediately toss with the warm honey glaze until well coated. Serve immediately with toothpicks.
Nutrition Facts
Per Serving (4 pieces)
