Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs are a fantastic substitute and actually stay even juicier than breast meat. They'll need about the same cooking time if cut into similar-sized pieces, but be sure to check the internal temperature reaches 165°F.

How can I make this recipe less sweet?

If you prefer a more savory dish, simply reduce the honey to 1/3 cup and increase the soy sauce by an additional tablespoon. You could also add a tablespoon of Dijon mustard to balance the sweetness with some tanginess.

What can I substitute for white wine vinegar?

Rice vinegar would be the best substitute, offering a similar mild acidity. Apple cider vinegar works too, though it has a stronger flavor. In a pinch, fresh lemon juice can also do the trick.

My sauce isn't thickening – what did I do wrong?

Sauce thickening depends on several factors. Make sure you're simmering (not just warming) the mixture, and give it the full recommended time. If it's still not thick enough, you can create a slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then stir this into the simmering sauce.

Honey Garlic Chicken Bites Recipe

Description

These Honey Garlic Chicken Bites are a delicious and versatile dish, combining golden, crispy chicken pieces with a sweet, tangy, and garlicky sauce. Perfect for family meals or entertaining guests, this recipe delivers mouth-watering flavor in under 35 minutes!

Ingredients

Units Scale

Chicken

1 pound boneless, skinless chicken breasts, pat dry with a paper towel, cut into 1-inch pieces
1/4 cup (31 g) all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil

Sauce

1/2 cup (170 g) honey
2 tablespoons soy sauce
3 tablespoons garlic, minced
1 small yellow onion, finely diced (about 1/2 cup)
2 tablespoons white wine vinegar
1/2 teaspoon red pepper flakes
green onions, for garnish

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Instructions

Mix the coating for the chicken: In a medium bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken pieces and toss until coated completely.
Cook the chicken: Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat. Once the oil is hot, add the coated chicken pieces in a single layer to ensure even cooking. Avoid overcrowding the pan. Cook for 8-10 minutes, rotating every few minutes, until all sides are golden brown and the chicken is cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a plate and tent it with foil to keep warm while preparing the sauce.
Prepare the sauce: Using the same skillet, add the honey, soy sauce, garlic, diced onion, white wine vinegar, and red pepper flakes. Stir to combine all the ingredients.
Simmer the sauce: Increase heat to medium-high and bring the mixture to a boil. Then reduce the temperature to medium and let it simmer for 12-15 minutes, or until the sauce thickens.
Combine chicken and sauce: Add the cooked chicken back into the skillet, tossing it to coat each piece evenly in the sauce.
Serve and garnish: Garnish with chopped green onions. Serve immediately while hot and enjoy!

Notes

Ensure the chicken pieces are cut into even sizes for uniform cooking.
Do not overcrowd the pan when cooking the chicken to allow proper browning.
You can adjust the red pepper flakes to your spice preference or omit them if needed.
Serve with rice or steamed vegetables for a complete meal.
The sauce can thicken further as it cools, so serve promptly.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 18g
Sodium: 560mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 28g
Cholesterol: 80mg