Description

Bite-sized, ultra-crispy chicken pieces coated in a sticky sweet and spicy glaze. Perfect as an appetizer, snack, or main dish, this recipe is quick, flavorful, and endlessly customizable.

Ingredients

500 g (about 1 lb) boneless, skinless chicken breast or thighs, cut into 2 cm (¾‑inch) cubes

½ cup buttermilk (or ½ cup milk + ½ tbsp lemon juice)

1 cup all-purpose flour

½ cup cornstarch

1 tsp baking powder

1 tsp garlic powder

½ tsp onion powder

Salt & pepper, to taste

Oil, for frying

For the sweet & spicy glaze:

3 tbsp honey or maple syrup

2 tbsp sriracha (or your preferred hot sauce)

1 tbsp soy sauce

1 tbsp rice vinegar (or plain vinegar)

1 tsp sesame oil

Optional: 1 tsp grated ginger

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Instructions

Combine chicken pieces with buttermilk (or milk and lemon juice) and marinate for 15–20 minutes.
In a separate bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.
Heat oil in a deep skillet or pot to 175 °C (350 °F).
Dredge each marinated chicken piece in the flour mixture, pressing lightly so the coating sticks.
Fry chicken in batches for 3–4 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
In a small saucepan, whisk together honey, sriracha, soy sauce, vinegar, sesame oil, and ginger (if using). Heat until it bubbles and thickens slightly.
Toss the fried chicken with the warm glaze in a large bowl until well coated.
Serve immediately for best texture and crunch.

Notes

For extra crispiness, double-fry the chicken: fry once for 2 minutes, let rest for 5 minutes, then fry again until golden.

Adjust spice by using less sriracha or substituting with sweet chili sauce.

Turn this into a full meal by serving with rice or in lettuce wraps.

To reheat, use an oven or air fryer for best crispiness; avoid microwaving if possible.

The glaze can be made up to 2 days in advance and stored in the fridge.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 300
Sugar: 8g
Sodium: 600mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 20g
Cholesterol: 70mg