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Sticky Glazed Fried Chicken Bites

Bite-sized chicken pieces coated in a light crispy batter, deep-fried until golden, then tossed in a sticky sweet-savory glaze and finished with sesame seeds and green onions. Better than takeout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Appetizer
Cuisine Asian
Servings 4
Calories 480 kcal

Equipment

  • 1 Large mixing bowl
  • 1 | Deep skillet or pot | for frying
  • 1 | Slotted spoon |
  • 1 | Wire rack or paper towels |
  • 1 | Small saucepan | for glaze
  • 1 Tongs

Ingredients
  

  • 1.5 | lbs | boneless chicken thighs or breasts | cubed
  • 1 | cup | all-purpose flour |
  • 0.5 | cup | cornstarch |
  • 1 | tsp | salt |
  • 0.5 | tsp | black pepper |
  • 1 | tsp | garlic powder |
  • | | oil | for deep frying
  • 0.33 | cup | soy sauce |
  • 0.25 | cup | honey or brown sugar |
  • 2 | tbsp | rice vinegar |
  • 1 | tbsp | gochujang or ketchup |
  • 2 | cloves | garlic | minced
  • 1 | tsp | sesame oil |
  • | | sesame seeds | for garnish
  • | | green onions | sliced for garnish

Instructions
 

  • Cut chicken into 1-inch cubes and pat very dry.
  • Mix flour, cornstarch, salt, pepper, and garlic powder in a bowl.
  • Toss chicken in the dry mixture until evenly coated; shake off excess.
  • Heat 2 inches of oil to 350°F in a deep skillet.
  • Fry chicken in batches 4–5 minutes until golden and cooked through.
  • Drain on a wire rack or paper towels.
  • Simmer soy sauce, honey, vinegar, gochujang, garlic, and sesame oil 2 minutes until thickened.
  • Toss hot chicken with the glaze, then garnish with sesame seeds and green onions.

Notes

Best eaten immediately for maximum crispiness.
Store leftover plain fried chicken (without sauce) in the fridge up to 2 days.
Reheat in a 400°F oven to restore crunch before glazing.
Double the sauce if you prefer extra glaze.