Recipe

Modern Air Fryer Chicken Bites With Hot Honey

Crisp-edged chicken bites in under 25 minutes, finished with a sticky hot honey glaze that hits sweet, spicy, and a little tangy.

By Matt Campbell

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4.8

A real photo of crispy air fryer chicken bites in a white bowl, glossy hot honey glaze drizzled over the top, with lemon wedges and chopped parsley on a wooden counter

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My favorite kind of “modern” air fryer recipe is not a science project. It’s the kind that uses pantry spices, one bowl, and a quick sauce that makes you feel like you did something extra without actually doing anything extra.

These air fryer chicken bites are that recipe. They come out juicy in the middle with crisp edges, then get tossed in a hot honey glaze that is sweet, spicy, and bright from a splash of vinegar and lemon. It’s weeknight-friendly, snackable, and dangerously good tucked into a warm tortilla.

A real photo of raw seasoned chicken pieces in a mixing bowl with a spoon and visible spices on the surface

Why It Works

Fast crisping without deep frying: A light cornstarch coating plus high heat gives you crisp edges and tender centers.
Big flavor, minimal ingredients: Smoked paprika, garlic, and a quick hot honey glaze do the heavy lifting.
Flexible: Serve as bites, in bowls, on salads, or in wraps. Swap the heat level up or down easily.
Clean process: One bowl for chicken, one small pan or microwave-safe bowl for glaze, and you are done.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days (best quality in the first 2 days). If you can, store extra sauce separately and glaze after reheating.

Freeze: Freeze unglazed chicken bites on a sheet pan until firm, then transfer to a freezer bag for up to 2 months (best quality). Thaw overnight in the fridge for best texture.

Reheat: Air fry at 375°F for 4 to 6 minutes, shaking once, until hot and re-crisped. Microwave works, but you will lose the edges.

A real photo of leftover chicken bites cooling on a wire rack beside a glass storage container

Common Questions

Do I need to preheat my air fryer?

It helps with browning. If your air fryer has a preheat setting, use it. If not, run it empty for 3 minutes at 400°F.

Can I use chicken breasts instead of thighs?

Yes. Breasts cook a little faster and can dry out if overcooked, so start checking at 8 minutes and pull them when they hit 165°F. For extra tenderness, thighs are great a little higher (closer to 175°F), but 165°F is the safety line.

Why cornstarch?

Cornstarch gives you that light, crisp “fried” texture without a full breading. Flour works in a pinch, but cornstarch is snappier.

My chicken is not getting crisp. What happened?

Basket is crowded. Cook in two batches.
Chicken is too wet. Pat it dry first.
Not enough oil. A quick spray helps the surface crisp.

Is hot honey super spicy?

It can be, but you control it. Use less hot sauce or swap in mild chili flakes. You can always add more heat at the end.

How do I keep the glaze from softening the crisp?

Glaze will soften the edges a bit (it is sticky, that is the deal). For maximum crisp, serve the glaze on the side, or do the quick low-temp “crisp boost” step after glazing.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Air fryer (basket or oven-style)
Mixing bowl
Measuring spoons
Tongs
Instant-read thermometer (recommended)
Small saucepan or microwave-safe bowl (for the glaze)
Cooking spray (helpful for crisping)

The first time I made “air fryer chicken bites,” I did what every optimistic home cook does and dumped the whole batch in at once. The result was steamed chicken with commitment issues. I learned fast: space is flavor, and crispiness needs room to breathe.

Now I treat the air fryer like a tiny convection stage. One layer, a quick shake, and then I hit the bites with this hot honey glaze. It’s the kind of sauce that makes you taste as you go, purely for quality control. You know, science.