Sticky Soy-Ginger Chicken Bites

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Chicken:

• 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces
• 1/2 cup (60g) cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil (or any neutral cooking oil)

For the Soy-Ginger Sauce:

• 1/4 cup (60ml) low-sodium soy sauce
• 2 tbsp (30ml) rice vinegar
• 2 tbsp (25g) brown sugar
• 1 tbsp (15ml) honey
• 1 tbsp fresh ginger, finely grated (about a 1-inch piece)
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1 tbsp (8g) cornstarch + 2 tbsp (30ml) water (for slurry)
• 1/4 cup (60ml) water

For Garnish (Optional):

• 1 tbsp sesame seeds, toasted
• 2 green onions, thinly sliced

Instructions

1. Prepare the Chicken:
   • In a large bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated. Shake off any excess cornstarch.
2. Cook the Chicken:
   • Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer (work in batches if needed to avoid overcrowding).
   • Cook for 3-4 minutes per side, or until golden brown and crispy on the outside and cooked through (internal temperature of 165°F/74°C). Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
3. Make the Sauce:
   • In a small saucepan, combine soy sauce, rice vinegar, brown sugar, honey, grated ginger, minced garlic, sesame oil, and 1/4 cup water. Stir over medium heat until the sugar dissolves and the mixture begins to simmer, about 2-3 minutes.
   • In a small bowl, mix the cornstarch and 2 tbsp of water to make a slurry. Slowly stir the slurry into the sauce, whisking constantly. Cook for another 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat.
4. Coat the Chicken:
   • Return the cooked chicken to the skillet (or use a large bowl if preferred). Pour the thickened soy-ginger sauce over the chicken and toss to coat evenly. The sauce should cling to the chicken, creating a sticky, shiny finish.
5. Serve:
   • Transfer the chicken bites to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions for extra flavour and crunch.
   • Serve hot over steamed rice, quinoa, or alongside stir-fried veggies like broccoli or snap peas.

Tips

• Make It Spicy: Add 1-2 tsp of chili flakes or a drizzle of sriracha to the sauce for a kick.
• Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a splash of water to revive the sauce.
• Ginger Prep: Use a microplane to grate the ginger finely for maximum flavour without chunky bits.

Nutritional Info (Per Serving, Approximate)

• Calories: 380
• Protein: 28g
• Fat: 16g
• Carbs: 30g
• Sugar: 14g

And there you have it—Sticky Soy-Ginger Chicken Bites that hit all the right notes: crispy, sticky, and bursting with flavour. The beauty of this dish is how effortlessly it comes together, transforming simple ingredients into something that feels special. Whether you enjoyed it solo with a bowl of rice or shared it with friends (who are probably asking for the recipe now), you’ve just unlocked a new favourite. Feel free to tweak it—add some heat, swap the protein, or double the sauce for extra stickiness. Whatever you do, keep this one in your rotation; it’s proof that great meals don’t need hours in the kitchen. Happy eating!