Hot Honey Chicken Bites Recipe
425kcal
Ingredients
- For the Chicken
- 1½ lbs 680g boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour optional, for extra crispiness
- 2 tablespoons olive oil
- 2 tablespoons butter
- For the Hot Honey Sauce
- ¼ cup hot honey
- 2 teaspoons apple cider vinegar
- 1 tablespoon butter
- ½ teaspoon red pepper flakes optional
- Optional Garnish
- Chopped fresh parsley
- Sesame seeds
- Extra hot honey for drizzling
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Large nonstick or cast-iron skillet
- Tongs or spatula
- Small bowl (for sauce)
- Paper towels
Method
- Prepare the Chicken: Pat the chicken dry with paper towels. In a large bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper. Toss the chicken until evenly coated. Sprinkle with flour if using.
- Cook the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes. Turn the pieces and cook for another 3–4 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Make the Sauce: Reduce the heat to medium. Add the hot honey, apple cider vinegar, butter, and red pepper flakes to the skillet. Stir continuously for 2–3 minutes until the sauce becomes glossy and slightly thickened.
- Coat the Chicken: Toss the cooked chicken in the sauce until every piece is evenly coated.
- Serve: Garnish with parsley and sesame seeds if desired, and drizzle with additional hot honey before serving.
Nutrition
Serving250gCalories425kcalCarbohydrates18gProtein35gFat24gSaturated Fat8gPolyunsaturated Fat3gMonounsaturated Fat11gCholesterol125mgSodium620mgPotassium620mgFiber15gVitamin A520IUVitamin C3mgCalcium28mgIron1mg
Notes
- Patting the chicken dry helps create a crispier exterior. Cook the chicken in batches
- if necessary to avoid overcrowding the pan. Adjust the spice level by increasing or
- decreasing the red pepper flakes. Chicken thighs can be substituted for extra juicy
- bites. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore
- crispiness. Delicious served over rice, in wraps, on salads, or with roasted vegetables and fries.