Pin I wasn't planning to make anything special that Tuesday night, but then my neighbor brought over a jar of Sriracha and told me she couldn't handle the heat. I had chicken thawing and honey in the pantry, and something just clicked. Twenty minutes later, my kitchen smelled like a street food stall, and I was licking sticky glaze off my fingers, wondering why I'd never thought of this before. That accidental batch became the most requested dish at every gathering since.
The first time I served these at a backyard party, my friend's kids lined up for seconds before the adults even got a plate. My brother, who never asks for recipes, texted me at midnight asking for the sauce ratio. I realized then that this wasn't just another chicken bite recipe—it was the kind of thing people actually remember.
Ingredients
- Boneless, skinless chicken breasts (500 g): Cut them into even cubes so they cook at the same rate, and don't go smaller than 2.5 cm or they'll dry out in the hot oil.
- Buttermilk (2 tablespoons): This tenderizes the chicken and helps the breading stick, so don't skip it even though it's a small amount.
- Garlic powder (1 teaspoon): The powdered form distributes evenly in the marinade and won't burn like fresh garlic would in the breading.
- Onion powder (1 teaspoon): Adds a sweet, savory depth that balances the heat later on.
- Salt (½ teaspoon for marinade, ½ teaspoon for breading): Seasoning in layers makes all the difference between bland and crave-worthy.
- Black pepper (¼ teaspoon): Just enough to add a gentle background warmth without competing with the sauce.
- All-purpose flour (100 g): The base of your crispy shell, but it needs the cornstarch to really shine.
- Cornstarch (50 g): This is the secret to that extra-crispy, almost shattering texture when you bite in.
- Paprika (1 teaspoon): Adds color and a hint of smokiness without any real heat.
- Cayenne pepper (½ teaspoon): A whisper of warmth in the coating that layers nicely with the Sriracha later.
- Vegetable oil (500 ml): Pick an oil with a high smoke point, and make sure you have enough depth for the chicken to float and fry evenly.
- Honey (3 tablespoons): Go for a mild honey so the floral notes don't overpower the spice.
- Sriracha sauce (2 tablespoons): Start here and taste as you go, you can always add more heat but you can't take it back.
- Soy sauce (1 tablespoon): Brings umami and saltiness that rounds out the sweet and spicy.
- Unsalted butter (1 tablespoon): Melts into the sauce and gives it that glossy, restaurant-quality finish.
- Rice vinegar (1 teaspoon): Cuts through the richness and keeps the glaze from feeling too heavy.
- Garlic (1 clove, minced): Fresh garlic in the sauce makes it smell incredible and taste even better.
- Sesame seeds (1 tablespoon): Optional, but they add a nutty crunch and make it look like you tried harder than you did.
- Chives or green onions (2 tablespoons, chopped): A fresh, sharp finish that brightens up all that sticky sweetness.
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 be more tender and flavorful.
- Prepare the breading:
- In a shallow dish, whisk together the flour, cornstarch, paprika, cayenne, and salt. The cornstarch is what makes the coating extra crispy, so don't leave it out.
- Heat the oil:
- Pour the vegetable oil into a deep skillet or saucepan and heat it to 175°C (350°F). Use a thermometer if you have one—too hot and the outside burns before the inside cooks, too cool and you get greasy, soggy chicken.
- Coat the chicken:
- Take each marinated piece and press it into the flour mixture, turning to coat all sides. Shake off any excess so the coating stays light and crispy.
- Fry in batches:
- Carefully add a few chicken pieces to the hot oil, making sure not to crowd the pan. Fry for 4 to 5 minutes, turning occasionally, until they're golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Make the sauce:
- In a small saucepan over medium heat, combine honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic. Stir as it comes to a simmer and let it bubble gently for 2 to 3 minutes until the butter melts and the sauce thickens just slightly.
- Glaze the chicken:
- Toss the hot, crispy chicken bites in the warm sauce until each piece is coated and glistening. Work quickly so the chicken stays as crispy as possible.
- Garnish and serve:
- Transfer to a platter and sprinkle with sesame seeds and chopped chives or green onions. Serve immediately while they're still warm and sticky.
Pin 
Pin One night, my sister showed up unannounced with her new boyfriend, and I panicked because I had nothing impressive in the fridge. I threw together these bites with what I had, and he ended up proposing three months later. She still jokes that the chicken sealed the deal. Whether that's true or not, I know this dish has a way of making people feel welcome and a little bit spoiled.
How to Get Extra Crispy Chicken
The double-dip trick changed everything for me. After the first coat, dip each piece back into the buttermilk, then into the flour mixture again. It creates this thick, craggy crust that stays crispy even under all that sauce. Yes, it takes an extra minute, but the texture difference is worth it every single time.
Adjusting the Heat Level
I've made this for spice-averse friends and for people who chase heat like it's a sport. Start with 1 tablespoon of Sriracha and taste the sauce before you commit. You can always stir in more, or drizzle extra on top for the brave ones. For a milder version, swap half the Sriracha for sweet chili sauce—it still tastes exciting without making anyone cry.
Serving Suggestions and What Goes Well
These bites are perfect on their own, but I've also piled them over steamed jasmine rice with a handful of pickled vegetables for a quick dinner. They're incredible with a side of cool ranch or blue cheese dip to calm the heat. If you're serving a crowd, set out toothpicks and watch them disappear in minutes.
- Serve with a crisp cucumber salad to cut through the richness.
- Pair with cold beer or iced green tea for a refreshing contrast.
- Reheat leftovers in a 180°C (350°F) oven for 5 minutes to bring back the crunch.
Pin 
Pin Every time I make these, someone asks if they're complicated, and I just laugh. They're not fancy, but they taste like you care, and sometimes that's the best kind of recipe. I hope they become a favorite in your kitchen, too.
Recipe Q&A
- → How do I get the chicken bites extra crispy?
Double-dip the marinated chicken by coating it twice in the flour and cornstarch mixture before frying. This creates a thicker, crunchier crust.
- → Can I use different types of chicken for this dish?
Boneless, skinless chicken breasts cut into cubes work best for even cooking, but thighs can be used for juicier bites.
- → How spicy is the honey Sriracha glaze?
The glaze balances sweetness from honey with the heat of Sriracha, which can be adjusted by adding more or less sauce to suit your preference.
- → What oil is recommended for frying?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, heated to 175°C (350°F) for optimal frying.
- → Can I prepare this in advance?
You can marinate and coat the chicken ahead of time, but frying and glazing are best done just before serving to maintain crispness.