Save My neighbor brought these to a backyard cookout last summer, and I watched them disappear in about seven minutes. The sticky glaze caught the late sunlight, and everyone kept reaching for just one more. I asked for the recipe immediately, scribbled it on a napkin, and made them the following weekend. They've been my go-to ever since whenever I need something that actually gets people talking.
I made these for a friend's birthday last fall, and she said they reminded her of the best bar snacks she'd ever had, only better because they were warm and made with care. We sat around the kitchen island, fingers sticky, laughing about nothing important. It's funny how food can turn an ordinary Tuesday into a memory you keep.
Ingredients
- Boneless, skinless chicken breasts (500 g): Cut them into even cubes so they cook at the same rate, and don't skip the marinating step or they'll taste flat.
- Buttermilk (2 tablespoons): This tenderizes the chicken and helps the breading stick like glue.
- Garlic powder and onion powder (1 teaspoon each): These build a savory base that holds up against the sweet heat of the sauce.
- All-purpose flour (100 g) and cornstarch (50 g): The cornstarch makes the crust extra crisp and light, not heavy.
- Paprika and cayenne pepper: Paprika adds color and mild warmth, cayenne brings the kick.
- Vegetable oil (500 ml): Use a neutral oil with a high smoke point, and make sure it's hot enough before you start frying.
- Honey (3 tablespoons): This is what makes the sauce sticky and sweet, balancing the Sriracha perfectly.
- Sriracha sauce (2 tablespoons): Start here and taste as you go, you can always add more heat.
- Soy sauce (1 tablespoon): It brings umami and a little saltiness that rounds out the glaze.
- Unsalted butter (1 tablespoon): This makes the sauce silky and rich, not just sugary.
- Rice vinegar (1 teaspoon): A small splash cuts through the sweetness and keeps everything balanced.
- Garlic clove (1, minced): Fresh garlic in the sauce makes a huge difference, don't skip it.
- Sesame seeds and chives (optional): These add a little crunch and freshness at the end, and they make it look like you really tried.
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 so the flavors soak in and the meat gets tender.
- Prepare the Breading:
- Mix the flour, cornstarch, paprika, cayenne, and salt in a shallow dish. This is your armor for crispy, golden chicken.
- Heat the Oil:
- Pour the vegetable oil into a deep skillet or saucepan and heat it to 175 degrees C (350 degrees F). Use a thermometer if you have one, it makes all the difference.
- Coat the Chicken:
- Take each marinated piece and press it into the flour mixture, turning until it's completely covered. Shake off any excess so the coating stays even.
- Fry in Batches:
- Carefully lower the chicken into the hot oil, a few pieces at a time, and fry for 4 to 5 minutes, turning occasionally until they're golden and cooked through. Don't crowd the pan or the temperature will drop and they'll turn soggy.
- Make the Sauce:
- While the chicken drains on paper towels, combine honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic in a small saucepan over medium heat. Stir until the butter melts and the sauce thickens slightly, about 2 to 3 minutes.
- Toss and Serve:
- Put the hot chicken bites in a large bowl, pour the sauce over them, and toss gently until every piece is glossy and coated. Transfer to a platter, sprinkle with sesame seeds and chives, and serve right away while they're still warm and crispy.
Save The first time I served these at a family gathering, my uncle ate six and then asked if I'd made enough for him to take home. My aunt rolled her eyes, but she was reaching for another one too. It's the kind of dish that makes people forget about manners and just enjoy the moment.
Getting the Perfect Crunch
The secret is in the cornstarch and the oil temperature. Cornstarch creates a lighter, crispier crust than flour alone, and keeping the oil steady at 175 degrees C means the outside cooks fast and seals in the juice. If the oil's too cool, the breading soaks up grease and turns limp. If it's too hot, the outside burns before the inside is done. A thermometer takes the guesswork out, and it's worth it every time.
Adjusting the Heat Level
I've made these for people who can't handle spice and for friends who pour hot sauce on everything. Start with 2 tablespoons of Sriracha and taste the sauce before you toss the chicken. If you want it milder, cut it down to 1 tablespoon and add a little extra honey. If you want it fiery, go up to 3 tablespoons or add a pinch of red pepper flakes. The beauty of this recipe is that it bends to fit whoever's at the table.
Serving and Pairing Ideas
These chicken bites are perfect on their own, but they're even better with a cooling dip like ranch or blue cheese on the side. I've also served them over steamed jasmine rice with a quick cucumber salad, and it turned into a full meal that felt special without much extra effort.
- Serve with toothpicks for easy grabbing at parties.
- Pair with cold beer or iced tea to balance the heat.
- Leftovers (if there are any) reheat well in the oven at 180 degrees C for about 10 minutes.
Save Every time I make these, someone asks for the recipe, and I'm always happy to share. They're proof that a little sweetness, a little heat, and a lot of crunch can turn any gathering into something worth remembering.
Recipe FAQs
- → How do I get the chicken extra crispy?
Double-dip the marinated chicken in buttermilk and the flour mixture before frying. This double coating adds extra crunch and depth.
- → Can I adjust the spiciness of the sauce?
Yes, simply use less Sriracha for a milder glaze or add more if you prefer extra heat.
- → What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, to ensure even frying and crispiness.
- → Are there gluten-free options available?
Substitute the all-purpose flour with gluten-free flour and replace soy sauce with tamari for a gluten-free version.
- → How should I serve these bites?
Serve immediately after tossing in sauce, garnished with sesame seeds and fresh chives or green onions. They pair well with dipping sauces or steamed rice.