Description
Crispy chicken bites coated in a rich, sweet and tangy honey butter sauce. This quick and flavorful dish is perfect for an easy weeknight dinner.
Ingredients
- 1.3 lb (600 g) boneless skinless chicken thigh, diced into large bite-sized chunks
- 1/3 cup (50 g) flour
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1/3 cup (110 g) honey
- 5 tbsp (75 g) unsalted butter, diced
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- Salt and black pepper, to taste
Instructions
- In a medium bowl, combine flour, salt, onion powder, garlic powder, and black pepper. Add the diced chicken and toss until evenly coated.
- Heat 1 tablespoon butter and olive oil in a large pan over medium-high heat. Once melted, add the chicken in a single layer. Fry until crispy and golden on one side, then flip and cook until the other side is crisp and the chicken is cooked through. Remove from the pan and reduce heat to medium.
- Add the remaining butter to the pan and melt. Stir in honey, apple cider vinegar, soy sauce, and a pinch of salt and pepper. Simmer gently, stirring, until the sauce thickens to a light caramel consistency.
- Return the chicken to the pan and toss until fully coated in the sauce. Serve immediately.
Notes
- Cut chicken into evenly sized pieces for consistent cooking.
- Do not overcrowd the pan to ensure crispiness.
- Adjust sweetness or tanginess by modifying honey or vinegar to taste.
- Serve with rice, vegetables, or salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 28 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 135 mg
