Sticky Asian Chicken Bites

I’m so excited to share my Sticky Asian Chicken Bites recipe with you! These are small cubes of chicken that get a crisp outside and stay juicy inside, then get tossed in a glossy sweet and tangy sauce. They feel like takeout but are simple to make at home.

Level: Easy
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings
Course: Main Course, Appetizer
Cuisine: Asian inspired

I make this when I want big flavor without a lot of fuss. The idea is simple. We lightly coat chicken with cornstarch so it browns nicely in hot oil. Then we make a sauce that balances sweet, salty, tangy and a little heat. Finally we toss the cooked chicken in the sauce so it gets a sticky glaze.

I will explain each step in plain words so even if you are new to cooking you can follow along and get great results.

How to Make Sticky Asian Chicken Bites

This is how the recipe comes together in a few clear steps:

• Marinate the chicken briefly in soy sauce and cornstarch so it crisps when cooked.
• Fry the chicken in hot oil until golden and cooked through.
• Make the sauce in a small pan and thicken it with a cornstarch slurry.
• Toss the chicken in the sauce so every piece is coated and glossy.
• Garnish with sesame seeds and green onions and serve.

Ingredients

For the chicken and marinade

• 1 pound boneless skinless chicken breast, cut into 1 inch cubes
• 2 tablespoons low sodium soy sauce
• 2 tablespoons cornstarch

For cooking

• 3 tablespoons neutral oil, such as vegetable or canola

For the sauce

• 1 tablespoon neutral oil
• 2 cloves garlic, minced (about 1 teaspoon)
• 1 tablespoon honey
• 3 tablespoons low sodium soy sauce
• 1 to 2 teaspoons sriracha, depending on how spicy you like it
• 1 tablespoon sesame oil
• 2 tablespoons sweet Thai chili sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon cornstarch mixed with 1 tablespoon water to make a slurry

To finish

• Sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Directions

1. Prep the chicken: Put the cubed chicken, 2 tablespoons soy sauce and 2 tablespoons cornstarch in a bowl. Toss until the chicken pieces are coated. Let it sit for 15 minutes while you prep the sauce and garnishes. This short wait helps the outside get crisp when cooked.
2. Cook the chicken: Heat 3 tablespoons oil in a large skillet over medium high heat. When the oil is hot and shimmering, add the chicken in a single layer. Cook 3 to 4 minutes per side until the pieces are golden and cooked through. If the pan is crowded, cook in two batches. Move cooked chicken to a plate.
3. Make the sauce: In a small saucepan heat 1 tablespoon oil over medium heat. Add the minced garlic and cook 1 to 2 minutes until you can smell it and it just starts to color. Add the honey, 3 tablespoons soy sauce, sriracha, sesame oil, sweet Thai chili sauce and rice wine vinegar. Stir and bring to a gentle simmer.
4. Thicken the sauce: Whisk the cornstarch slurry until smooth. Slowly pour the slurry into the simmering sauce while whisking constantly. Keep simmering a minute until the sauce turns glossy and coats the back of a spoon. If it becomes too thick, add a splash of water.
5. Toss and glaze: Put the cooked chicken back in the skillet or in a large bowl. Pour the hot sauce over the chicken and toss or stir until each piece is coated and sticky.
6. Serve: Transfer to a serving plate and sprinkle with sesame seeds and sliced green onions. Serve right away with steamed rice or noodles.

Process Details

• Why cornstarch on the chicken: Cornstarch gives a very thin coating that crisps quickly in hot oil. It also helps the sauce stick to the chicken after cooking.
• Why cook in batches: If too much chicken goes into the pan at once the oil temperature drops. That makes the chicken steam instead of brown. Browned pieces have better texture.
• Cornstarch slurry: Mixing cornstarch with cold water first prevents lumps when it hits hot liquid. Add it slowly and whisk so the sauce becomes smooth and glossy.
• Finishing in the sauce: The chicken is fully cooked before you add the sauce so tossing only coats the pieces and does not overcook them.

Tips for Success

• Pat the chicken dry with paper towels before coating. Less surface moisture helps the cornstarch stick.
• Use low sodium soy sauce so the dish does not become too salty. You can always add a pinch of salt at the end if needed.
• If you want it spicier add more sriracha or a pinch of red pepper flakes. If you want milder, skip the sriracha.
• Keep an eye on heat when frying. Medium high gives a good crust without burning.
• If your sauce gets too thick, stir in a teaspoon of warm water at a time until you reach the texture you want.

Serving Ideas

• Serve over steamed white or brown rice to soak up the sauce.
• Toss with cooked noodles and some quick stir fried vegetables for a full meal.
• Offer as an appetizer on a platter with toothpicks.
• Pair with a simple cucumber salad or steamed broccoli to add freshness and color.

Storage & Freezing

• Refrigerator: Cool completely, store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat so the sauce loosens and stays glossy.
• Freezing: For best texture freeze the cooked chicken without sauce for up to 2 months. Thaw overnight in the refrigerator and reheat, then make a fresh batch of sauce and toss the chicken in it. Sauces thickened with cornstarch can change texture after freezing and thawing.

Nutrition Info (Approximate per Serving)

• Calories: 350 kcal
• Protein: 26 g
• Carbohydrates: 14 g
• Fat: 21 g
• Saturated Fat: 2 g
• Sugar: 8 g
• Sodium: varies by soy sauce used

These numbers are estimates and will change based on exact ingredient brands and portion sizes.

Sticky Asian Chicken Bites are a quick and satisfying way to get takeout style flavor at home. The steps are straightforward and the result is golden chicken with a shiny, flavorful glaze. I hope you enjoy making this recipe and sharing it with family or friends. Once you try it you will see how easy it is to get big flavor in a short time.