Chicken Bites in Sweet Garlic Sauce
30 min
|
easy
|
Mediterranean diet
Recipe by Eunice
Introduction
These chicken bites get a hot sear and a toss in a buttery honey-garlic soy glaze, so you get sticky, garlicky, lightly tangy pieces that vanish the second they hit the table.
Think honey-garlic meets teriyaki vibes, perfect for weeknights or game day, piled over rice, tucked in lettuce wraps, or skewered for apps with one-skillet cleanup.
Ingredients (4 servings)
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Ingredients for the Chicken
- 2 lb boneless, skinless chicken breast, cut into bite-sized pieces boneless, skinless chicken breast 2 lb
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ tsp paprika sweet paprika 0.04 oz
- 2 Tbsp cornstarch cornstarch 0.57 oz
- 2 Tbsp olive oil olive oil
Ingredients for the Sweet Garlic Sauce
- 3 Tbsp unsalted butter unsalted butter 1.5 oz
- 4 cloves of fresh garlic, minced garlic 0.36 head (for fresh garlic)
- ¼ cup honey honey 2.96 oz
- 2 Tbsp soy sauce soy sauce 1 fl oz
- 1 Tbsp rice vinegar rice vinegar 0.5 fl oz
- 1 tsp cornstarch cornstarch 0.1 oz
How to Make Chicken Bites in Sweet Garlic Sauce
-
Season the chicken
Pat the chicken dry, then toss with salt, black pepper, and paprika until every piece is lightly seasoned.
-
Coat with cornstarch
Sprinkle the cornstarch over the chicken and toss until every surface looks satin and no dry clumps remain.
-
Sear in batches
Heat the olive oil in a large skillet over medium-high until it shimmers, then add half the chicken in a single layer and sear 3 to 4 minutes per side until deeply golden and nearly cooked through.
-
Finish searing
Transfer the first batch to a plate and repeat with the remaining chicken, then keep the browned bits in the pan for flavor.
-
Bloom the garlic in butter
Lower heat to medium-low, add butter, then stir in the minced garlic and cook 30 to 45 seconds until fragrant and pale, not browned.
-
Build the sauce
Whisk in the honey, soy sauce, and rice vinegar, scraping up any browned bits, and bring to a gentle simmer for 1 minute.
-
Thicken the glaze
Stir the 1 teaspoon cornstarch with 1 tablespoon cold water to make a smooth slurry, then whisk it into the pan and simmer 30 to 60 seconds until glossy and slightly thick.
-
Glaze the chicken
Return the chicken and any juices to the pan, toss to coat, and simmer 1 to 2 minutes until the sauce clings and the chicken reaches 165 F.
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Rest and serve
Let it rest 2 minutes off heat so the glaze sets, then serve hot over rice, noodles, or crisp veggies and finish with scallions, sesame, or chili flakes if you like heat.
Substitutions
- Use boneless skinless chicken thighs instead of breasts
- Thighs stay juicier and more forgiving, bringing a deeper savory flavor and a silkier texture while still taking on that lacquered glaze; add 1 to 2 extra minutes of cook time.
- Swap soy sauce with tamari or coconut aminos
- Tamari keeps the same salty backbone and is typically gluten free, while coconut aminos are sweeter and softer, so reduce the honey by about 1 tablespoon to keep the sauce balanced.
- Replace honey with maple syrup or light brown sugar
- Maple adds a toasty, woodsy note and stays pourable for a smooth glaze, while brown sugar gives light caramel vibes; either will still reduce to a shiny cling.
Tips
- Dry for better browning
- Moisture is the enemy of crust, so blot the chicken well before seasoning to get that deep golden sear without steaming.
- Batch cooking is non-negotiable
- Crowding drops the pan temperature and kills color, so cook in two batches and keep the heat at a steady medium-high.
- Control the garlic
- Garlic burns fast, so drop the heat and keep it pale, because bitter garlic will hijack your sauce.
- Hit the right sauce texture
- You are aiming for nappe, where the sauce lightly coats the back of a spoon; if it is too thick, whisk in a splash of water, and if it is thin, simmer 30 seconds more.
- Use the right pan
- A heavy stainless or cast-iron skillet holds heat, builds fond, and gives you that restaurant-grade sear and glaze.
- Season with intention
- Soy sauce brings salt and umami, so taste before adding extra salt and adjust with a pinch of pepper or a few drops of vinegar instead.
- Knife work matters
- Cut evenly sized pieces for even cooking and toss any tiny trimmings into the pan first so they do not overcook later.
Nutrition Facts *
| Energy | 557 | kcal |
|---|---|---|
| Protein | 62 | g |
| Total Fat | 23 | g |
| Carbohydrates | 27 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my chicken not browning?
- Your pan is crowded or not hot enough, so dry the chicken well, heat the oil until it shimmers, and cook in batches without stirring for the first few minutes.
- My sauce is too thin, how do I fix it?
- Whisk another 1 teaspoon cornstarch with 1 tablespoon cold water and add it gradually while simmering, then cook 30 to 60 seconds until it tightens up.
- The glaze turned too thick and sticky, what now?
- Take the pan off heat and whisk in 1 to 2 tablespoons water until the sauce loosens to a smooth, shiny coating.
- Can I bake or air-fry the chicken instead of pan-searing?
- Yes, bake at 425 F for 12 to 15 minutes or air-fry at 400 F for 8 to 10 minutes until 165 F, then toss the cooked chicken in the simmered sauce to coat.
- How do I keep the garlic from tasting bitter?
- Cook it in butter over medium-low heat just until fragrant and pale, and if it browns, start the sauce over rather than carrying that bitterness through.
- Can I make it less sweet without losing flavor?
- Reduce the honey by 1 tablespoon and add an extra teaspoon of rice vinegar or a pinch of chili flakes to balance with acid and heat.
- How do I prevent cornstarch clumps in the sauce?
- Always mix cornstarch with cold water to form a smooth slurry and whisk it into a simmering sauce in a thin stream.
Serving Suggestions
Serve these glossy bites over garlicky jasmine rice with a shower of scallions and sesame, or roll them into crisp lettuce cups with cucumber and chili crisp for a fresh snap.
If you like a little swagger, whisk in a teaspoon of gochujang or a pinch of smoked paprika with the sauce for heat and depth, and finish with a squeeze of orange for a clean citrus pop.
More pairings:
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