Sweet & Savory Glazed Chicken Bites Recipe

Sweet & Savory Glazed Chicken Bites are a crowd-pleasing, flavor-packed dish that combines crispy golden chicken pieces with a thick, sticky glaze that’s both sweet and tangy. These bite-sized morsels are perfect for family dinners, potlucks, or casual gatherings, offering the bold flavors of classic takeout-style dishes like General Tso’s or orange chicken—but made fresh at home with simple ingredients.

The chicken is lightly battered and pan-fried until crisp, then tossed in a homemade glaze made from soy sauce, brown sugar, garlic, and a splash of vinegar. The sauce clings to each piece, creating a glossy finish that’s irresistible. Garnished with chopped green onions or sesame seeds, these glazed bites are best served over rice, noodles, or as a standalone appetizer. Whether you’re cooking for a crowd or just craving something comforting, this dish delivers satisfaction in every bite.

INGREDIENTS:

For the Chicken:

  • 1½ pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 2 large eggs
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • Vegetable oil for frying

For the Glaze:

  • ½ cup soy sauce (low sodium preferred)
  • ½ cup brown sugar (packed)
  • ÂĽ cup rice vinegar or white vinegar
  • 2 tbsp ketchup
  • 1 tbsp honey (optional for extra sweetness)
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger (or ½ tsp ground ginger)
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)

Garnish:

  • 2 tbsp chopped green onions
  • 1 tsp sesame seeds (optional)
  • Crushed red pepper flakes (optional for heat)

For Serving:

  • Steamed white rice or jasmine rice
  • Stir-fried vegetables or noodles

INSTRUCTION:

Step 1: Prepare the Chicken

  1. Cut chicken: Trim and cut chicken into uniform bite-sized pieces.
  2. Season: Toss with salt, pepper, and garlic powder.
  3. Set up dredging station: In one bowl, beat eggs. In another, mix flour and cornstarch.
  4. Coat chicken: Dip each piece into egg, then dredge in flour mixture. Shake off excess.

Step 2: Fry the Chicken

  1. Heat oil: In a deep skillet or wok, heat 1–2 inches of vegetable oil over medium-high heat.
  2. Test temperature: Drop a small piece of coated chicken—it should sizzle immediately.
  3. Fry in batches: Add chicken pieces without crowding. Fry for 4–5 minutes until golden and cooked through.
  4. Drain: Remove with slotted spoon and place on paper towels or wire rack.

Step 3: Make the Glaze

  1. Combine ingredients: In a saucepan, mix soy sauce, brown sugar, vinegar, ketchup, honey, garlic, and ginger.
  2. Simmer: Bring to a gentle boil over medium heat, stirring frequently.
  3. Thicken: Add cornstarch slurry and stir until sauce thickens and becomes glossy.
  4. Taste and adjust: Add more sugar for sweetness or vinegar for tang.

Step 4: Toss and Bake (Optional)

  1. Combine chicken and glaze: In a large bowl or baking dish, toss fried chicken with glaze until evenly coated.
  2. Bake for extra texture: Transfer to a greased baking dish and bake at 180°C (350°F) for 10–15 minutes to set the glaze and crisp edges.

Step 5: Garnish and Serve

  1. Top with green onions and sesame seeds.
  2. Serve hot: Plate over rice or noodles, or offer as finger food with toothpicks.

SERVINGS:

This recipe yields 4–6 servings as a main dish or 8–10 as an appetizer. Ideal for family meals or party platters.

NOTE:

Storage:

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Freeze glazed chicken in portions. Reheat in oven or skillet.
  • Reheating: Warm gently in a pan with a splash of water or microwave in short bursts.

Chicken Tips:

  • Thighs vs. breasts: Thighs stay juicier, but breasts offer a leaner bite.
  • Uniform size: Ensures even cooking and consistent texture.
  • Double fry: For extra crispiness, fry chicken twice—first at medium heat, then briefly at high.

Glaze Tips:

  • Balance flavor: Adjust sugar and vinegar to taste.
  • Thickening: Cornstarch slurry gives body—don’t skip it.
  • Extra depth: Add a splash of orange juice or hoisin sauce for variation.

Flavor Variations:

  • Spicy version: Add chili paste or sriracha to glaze.
  • Citrus twist: Use orange zest and juice for orange chicken style.
  • Garlic lovers: Double the garlic and add roasted garlic powder.

Dietary Adaptations:

  • Gluten-free: Use gluten-free soy sauce and flour alternatives.
  • Low-sugar: Reduce brown sugar and skip honey.
  • Vegetarian: Substitute chicken with tofu or cauliflower florets.

Presentation Ideas:

  • Serve in a glass baking dish for rustic appeal.
  • Garnish with lime wedges or cilantro for freshness.
  • Pair with pickled vegetables or cucumber salad.

Batch Preparation:

  • Double recipe: Use two pans or fry in larger batches.
  • Meal prep: Portion into containers with rice and vegetables.
  • Party platter: Serve with toothpicks and dipping sauce.

Troubleshooting:

  • Sauce too thin: Simmer longer or add more slurry.
  • Chicken soggy: Fry at correct temperature and avoid overcrowding.
  • Too salty: Use low-sodium soy sauce and balance with honey or citrus.

Ethical and Practical Notes:

  • Sustainable sourcing: Choose locally raised chicken and organic ingredients when possible.
  • Minimal waste: Use leftover glaze in stir-fries or as marinade.
  • Respect tradition: Inspired by Asian-American classics—adapt with care and creativity.