These Spicy Honey Glazed Chicken Bites deliver the perfect balance of sweet, spicy, and savory in every bite. Tender chunks of chicken are coated in a crispy exterior, then tossed in a mouthwatering glaze that caramelizes beautifully. They're perfect as an appetizer for game day, a party pleaser, or a quick weeknight dinner paired with your favorite sides.

Ingredients

For the chicken:

• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

• 1 cup all-purpose flour

• 2 teaspoons garlic powder

• 1 teaspoon paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 eggs, beaten

• Vegetable oil for frying

For the glaze:

• ⅓ cup honey

• 2 tablespoons soy sauce

• 2 tablespoons sriracha (adjust to taste)

• 1 tablespoon rice vinegar

• 2 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1 teaspoon sesame oil

• 1 tablespoon brown sugar

For garnish:

• Sesame seeds

• Thinly sliced green onions

• Crushed red pepper flakes (optional)

Instructions

1. In a medium bowl, whisk together flour, garlic powder, paprika, salt, and pepper.

2. Place beaten eggs in a separate bowl.

3. Dip chicken pieces in egg, then coat with the flour mixture, shaking off any excess. Place on a plate and let sit for 5 minutes to help the coating adhere.

4. Meanwhile, prepare the glaze. In a small saucepan, combine honey, soy sauce, sriracha, rice vinegar, garlic, ginger, sesame oil, and brown sugar. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.

5. Heat oil in a large, deep skillet or Dutch oven to 350°F (about 1 inch deep).

6. Working in batches, fry chicken pieces until golden brown and cooked through, about 5-6 minutes. Transfer to a paper towel-lined plate to drain.

7. Place all fried chicken pieces in a large bowl. Pour the warm glaze over the chicken and toss gently until each piece is well coated.

8. Transfer to a serving plate and sprinkle with sesame seeds, green onions, and crushed red pepper flakes if desired.

9. Serve immediately while still warm and sticky.

Recipe Notes

• For extra crispiness, you can double-dip the chicken: coat in flour mixture, then egg, then flour mixture again.

• The heat level can be adjusted by increasing or decreasing the amount of sriracha in the glaze.

• Any leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes to crisp back up.

• For a lighter version, these can be air-fried at 400°F for 12-14 minutes, turning halfway through.

These sticky, spicy-sweet chicken bites are guaranteed to disappear quickly at any gathering. The combination of the crunchy exterior and the rich, complex glaze makes them utterly irresistible!