Sticky Chicken Bites

These Sticky Chicken Bites combine tender pieces of chicken with a glossy, sticky honey and soy coating that is sweet, savoury and wonderfully moreish. They make an excellent starter for a dinner party, although they are equally enjoyable as part of a sharing platter or casual meal. The recipe is straightforward enough for a new home cook while still delivering plenty of flavour.

Prep Time 15

Cook Time 15

Total Time 30

Servings Starters

Ingredients

Chicken Ingredients:

500 g chicken breast boneless skinless, cut into bite-sized pieces
2 tbsp cornflour
1 tbsp vegetable oil
½ tsp salt
¼ tsp black pepper

Honey and Soy Sauce:

4 tbsp runny honey
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp rice vinegar
2 cloves garlic finely minced
1 tsp fresh ginger finely grated
½ tsp sesame oil
2 tbsp water

Topping Ingredients:

2 medium spring onions finely sliced
1 tsp sesame seeds
1 pinch chilli flakes optional

Instructions

Place the diced chicken in a mixing bowl and season with the salt and black pepper. Add the cornflour and toss thoroughly until every piece is lightly coated.
500 g chicken breast, ½ tsp salt, ¼ tsp black pepper, 2 tbsp cornflour
Mix the honey, light soy sauce, dark soy sauce, rice vinegar, garlic, ginger, sesame oil and water together in a small bowl. Stir until the honey has combined with the other ingredients.
3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp rice vinegar, 2 cloves garlic, 1 tsp fresh ginger, ½ tsp sesame oil, 2 tbsp water, 4 tbsp runny honey
Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the chicken pieces in a single layer. If necessary, cook the chicken in two batches rather than overcrowding the pan.
1 tbsp vegetable oil
Cook the chicken for approximately 6–8 minutes, turning regularly. The outside should become lightly golden while the chicken cooks through completely.
Once the chicken is cooked, reduce the heat slightly and pour in the honey and soy mixture. Stir well so the sauce coats all the chicken pieces.
Allow everything to bubble gently for approximately 3–5 minutes. Keep stirring as the sauce reduces and becomes thicker and glossy.
Continue cooking until the chicken is completely coated in the sticky sauce. Take care not to cook it for too long, as the honey can catch on the bottom of the pan.
Transfer the Sticky Chicken Bites to a serving bowl or platter. Scatter over the sliced spring onions and sesame seeds.
2 medium spring onions, 1 tsp sesame seeds
If you enjoy a little heat, finish with a small pinch of chilli flakes before serving.
1 pinch chilli flakes

Equipment

Notes

Serving:

Serve the chicken bites while they are hot and glossy. They work particularly well as a starter with small cocktail sticks or forks, making them easy for guests to pick up and enjoy.

For a larger meal, serve them alongside steamed rice, egg fried rice or noodles. Some lightly steamed vegetables also work beautifully with the sweet and savoury sauce.

Cook's Tips:

Don't overcrowd the pan: Cooking the chicken in batches allows it to brown rather than steam.

Watch the sauce: Honey can burn quickly once it becomes very hot. Keep the heat moderate while the sauce thickens.

Cut the chicken evenly: Try to make the pieces roughly the same size. This helps them cook at the same rate.

For extra heat: Add a little chilli sauce or some finely chopped fresh chilli to the honey and soy mixture.

For extra crunch: Toast the sesame seeds briefly in a dry frying pan before scattering them over the finished chicken.

Food safety: Chicken must be cooked thoroughly before serving. The thickest pieces should be completely cooked through, with no raw or pink meat remaining.

Nutrition