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Party Chicken

ChickenOven
Time :1 hour
Yield :4 servings
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Crispy fried chicken bites glazed with sauce, garnished with sesame seeds and chopped green onions, served over fluffy white rice on a vibrant blue plate.

The Scoop

This Party Chicken recipe says subtlety is canceled.
Ultra sticky, glossy chicken bites are baked in a sweet-heat glaze that clings like it’s emotionally attached. It’s crispy, saucy, a little chaotic, and absolutely built for people who “just want a small piece” and then go back three times.
Basically: dinner that thinks it’s a celebration even if nothing is happening.
Hack it:
Swap hot sauce for gochujang if you want deeper, funkier heat.
Add some garlic or ginger to the glaze for extra punch.
Use chicken thighs instead of breast; just use what you have.
Toss in pineapple chunks for a sweet tropical twist.
Leftovers:
Use any leftovers as pizza toppings with mozzarella (yes, really).
Or reheat and serve over noodles for a totally different vibe.

Ingredients

  • 2/3 cup cornstarch
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons kosher salt, divided
  • 3 large eggs, beaten
  • 1 1/2 pounds chicken breasts, boneless and skinless, cut into 1-inch pieces
  • 2 tablespoons canola or peanut oil, plus more, to taste
  • 3/4 cup honey
  • 1/2 cup hot pepper sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon crushed red pepper, optional
  • 1/2 cup scallions, thinly sliced
  • toasted white sesame seeds, optional, to taste, for garnish
  • 4 cups white rice, cooked and warm, for serving

Directions

  • Place a rack in the center of the oven.
  • Preheat the oven to 400 degrees F.
  • Combine the cornstarch, the ginger, the pepper, and 1 teaspoon of the salt in a large, shallow bowl.
  • Place the beaten eggs in a separate large, shallow bowl.
  • Add the chicken pieces to the cornstarch mixture and toss to coat.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high until shimmering.
  • While the oil is heating, transfer 1/3 of the dredged chicken pieces to the dish with the beaten eggs and toss to coat.
  • Use a slotted spoon to transfer the chicken pieces to the hot skillet and cook in the hot oil until the chicken is golden on both sides, about 2 minutes per side.
  • Transfer the chicken to a 9x13-inch baking dish.
  • Repeat the coating and frying process with the remaining chicken pieces, adding more of the oil to the skillet with each new batch.
  • Stir together the honey, the hot sauce, the vinegar, the crushed red pepper, and the remaining salt in a bowl.
  • Pour the sauce mixture over the chicken in the baking dish and stir to coat.
  • Bake the chicken mixture, stirring halfway through, until the chicken reaches an internal temperature of 165 degrees F, about 25-30 minutes.
  • Garnish the chicken mixture with the scallions and the sesame seeds.
  • Serve with the rice.
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