filipino honey garlic chicken bites — Honey Garlic Filipino Chicken Bites (Easy Weeknight Dinner) is what I make when it is 6:30 pm, everyone is hungry, and I do not want to wash a mountain of dishes. You know that feeling when you want something sweet, savory, and a little sticky, but still dinner appropriate? This is that. These bites cook fast, the sauce comes together in the same pan, and the whole kitchen smells like garlic and caramelized honey in the best way. I started making this on busy weeknights, and now it is one of those recipes I can do almost on autopilot. If you need a quick win kind of meal, you are in the right place.
How to make quick honey garlic shrimp
Okay, quick note before anyone side eyes the header. I promised you my chicken version, and that is still the star, but the same sauce works beautifully with shrimp too. So I am going to show you the exact method, and you can swap chicken bites or shrimp depending on what is in your fridge or freezer.
What you will need and why it works
The magic here is the balance: honey for sweetness, garlic for punch, soy sauce for salt, and a little acid to keep it from tasting flat. In Filipino kitchens, we lean on these flavors a lot, which is why this tastes familiar even though it feels like a fun weeknight twist.
- Chicken: boneless chicken thighs are juicier, but breast works if you do not overcook it
- Shrimp option: peeled and deveined, pat dry so it sears instead of steaming
- Garlic: lots of it, minced
- Honey: the base of the glaze
- Soy sauce: adds depth and saltiness
- Vinegar or calamansi: a small splash makes the sauce brighter
- Cornstarch: for light coating and a glossy sauce (optional but worth it)
- Oil, pepper, and a pinch of salt: basic stuff
If you love quick Filipino chicken dinners, you might also like these chicken adobo nuggets because they hit that same cravings zone: savory, snacky, and family friendly.
Step by step in under 20 minutes
Here is how I do it when I want it fast and reliable.
1) Prep the chicken bites. Cut chicken into small bite size pieces. Pat them dry, then toss with a little salt, pepper, and a light dusting of cornstarch. This helps them brown and keeps the sauce clinging later.
2) Sear. Heat a pan on medium high with a thin layer of oil. Add chicken in a single layer. Do not crowd the pan. Cook until browned and cooked through, about 3 to 4 minutes per side depending on size. Remove to a plate.
3) Build the sauce in the same pan. Lower heat to medium. Add a touch more oil if the pan is dry, then add garlic. Stir for about 20 seconds, just until fragrant.
4) Add the glaze. Stir in honey and soy sauce. Add a small splash of vinegar or calamansi. Let it bubble for 30 to 60 seconds until it looks slightly thicker.
5) Toss it all together. Add chicken back in and toss until everything is sticky and coated. If it looks too thick, add a tablespoon of water. If it looks too thin, simmer 30 seconds more.
Shrimp version: Sear shrimp 1 to 2 minutes per side, remove, make the sauce, then toss shrimp back in for just 30 seconds so it stays juicy.
When I serve filipino honey garlic chicken bites, I always do a quick taste at the end and adjust. If it needs more salt, a tiny splash of soy sauce fixes it. If it is too sweet, a little vinegar balances it out.
Recipe Tips and Notes
This is the part that saves your dinner. I have made every mistake possible with sticky sauces, so here is what actually helps.
Use chicken thighs if you can. They stay tender even if you get distracted by a text message for a minute. Chicken breast is totally fine, just cook it a little less and pull it as soon as it is done.
Do not burn the garlic. Garlic goes from perfect to bitter fast. Once the chicken is out, lower the heat before you add the garlic, and keep stirring.
Keep the sauce glossy, not candy like. Honey thickens quickly. If the sauce starts looking like it will harden, add a tablespoon or two of water and loosen it up.
Want it spicy? Add chili flakes or chopped red chilies. Sometimes I add a spoon of sweet chili sauce too, especially if kids are eating and I want mild heat.
My little shortcut: Mix honey, soy sauce, and vinegar in a small bowl while the chicken is cooking. Then you can pour it in fast and nothing overcooks.
“I made this on a Tuesday after work and my kids asked if we can have it every week. The sauce was the best part. We ate it with rice and there were no leftovers.”
Mariel, home cook and busy mom
If you are in the mood for another cozy chicken recipe later this week, I rotate this with chicken sopas when we want something creamy and comforting.
Serving suggestions
These bites are honestly dangerous because you can snack on them straight from the pan. But if you want a real meal, here are my favorite ways to serve filipino honey garlic chicken bites.
- Steamed rice: the classic. The sauce sinks into the rice and it is basically perfect.
- Garlic fried rice: if you have leftover rice, go for it. Extra garlic on garlic, no regrets.
- Simple veggie side: quick sautéed green beans or broccoli helps cut the sweetness.
- Lettuce cups: for a lighter vibe, pile the chicken into lettuce with sliced cucumbers.
- Party toothpick style: make the pieces smaller and serve as pulutan or game day bites.
Sometimes I pair it with a bowl of something warm like arroz caldo on rainy nights. If that sounds good, this chicken arroz caldo comfort food post is a nice one to bookmark.
The best part is how flexible this is. You can make the bites, set out rice and a veggie, and everybody builds their own plate. It is low stress, which is exactly what I need on weeknights.
Storage and leftovers
If you somehow end up with leftovers, filipino honey garlic chicken bites store pretty well. The sauce thickens in the fridge, so do not judge it cold.
Fridge: Store in a covered container for up to 3 days.
Reheat: Warm it in a pan on low with a splash of water to loosen the sauce. Microwave works too, but do short bursts and stir so it does not dry out.
Freezer: I do not love freezing this because honey sauces can change texture, but you can freeze it for up to a month. Thaw overnight, then reheat gently with water.
Leftover ideas that do not feel like sad leftovers:
Honey garlic rice bowl: chop the chicken, add rice, cucumber, and a fried egg.
Quick wrap: stuff it into a tortilla with shredded lettuce.
Lunchbox: pack with rice and steamed broccoli, and it reheats nicely.
One more note: if you know you want leftovers, slightly undercook the chicken by a tiny bit. It finishes perfectly when you reheat it.
More shrimp recipes
If shrimp is your weeknight hero, you can take the same honey garlic idea and run with it. The key is always the same: hot pan, dry shrimp, quick cook, and toss in the sauce at the end so nothing turns rubbery.
Also, if you love sweet savory Filipino flavors and need a kid friendly dessert to round out dinner, these cassava cake bites are such a fun treat.
Back to shrimp though. If you try the shrimp version, keep the pieces big enough that they do not overcook, and do not simmer them in the sauce for long. Shrimp is like that friend who is awesome but hates being kept waiting.
Common Questions
Can I make this without cornstarch?
Yes. You will still get great flavor. Cornstarch just helps with browning and makes the sauce cling better. Without it, simmer the sauce a bit longer to thicken.
What cut of chicken is best?
I prefer thighs for juiciness. Breast works too, just cut evenly and cook a little faster so it stays tender.
How do I keep the sauce from burning?
Lower the heat when you add the honey mixture and keep stirring. If it thickens too fast, add a splash of water right away.
Can I make it less sweet?
Totally. Reduce the honey a bit and add an extra small splash of vinegar or calamansi to balance it. Taste as you go.
Is this spicy?
Not unless you add heat. Chili flakes, chopped chilies, or a little hot sauce can take it up a notch.
A quick pep talk to cook this tonight
If you need a fast dinner that tastes like you tried harder than you did, filipino honey garlic chicken bites are the move. They are sweet, garlicky, and ready in about 20 minutes with very normal ingredients. Make a pot of rice, toss a quick veggie on the side, and you have a meal that makes everyone happy. And if you want to try the shrimp spin next, check out 10-Minute Honey Garlic Shrimp – Vikalinka for more quick inspiration. Let me know how yours turns out, and do not be surprised if you find yourself licking the spoon after that sauce.
Honey Garlic Shrimp
Ingredients
Main Ingredients
- 1 pound peeled and deveined shrimp Pat dry for best results.
- 4 cloves garlic, minced Lots for flavor.
- 1/4 cup honey Base of the glaze.
- 1/4 cup soy sauce Adds depth and saltiness.
- 1 tablespoon vinegar or calamansi For brightness.
- 1 tablespoon cornstarch Optional for glossy sauce.
- 1 tablespoon oil For cooking.
- to taste pepper Basic seasoning.
- to taste salt Basic seasoning.
Instructions
Preparation
- Prep the shrimp: Pat shrimp dry and season with salt and pepper.
Cooking
- Heat a pan on medium-high and add a thin layer of oil.
- Sear shrimp in a single layer. Cook for 1-2 minutes per side until just cooked through.
- Remove shrimp from the pan and set aside.
- Lower the heat to medium and add garlic to the same pan. Stir for about 20 seconds until fragrant.
- Stir in honey, soy sauce, and vinegar or calamansi, letting it bubble for 30-60 seconds until slightly thickened.
- Return shrimp to the pan and toss quickly until coated. Cook for another 30 seconds.