Turkey chicken honey soy bites (Printable View)

Juicy turkey or chicken bites glazed in honey and soy, finished with sesame and chives.

# What You'll Need:

→ Protein

01 - 1 lb boneless, skinless turkey or chicken breast, cut into ¾ inch cubes

→ Marinade & Sauce

02 - 2 tbsp low sodium soy sauce
03 - 1½ tbsp honey
04 - 1 tbsp olive oil
05 - 1 tsp garlic powder
06 - ½ tsp ground black pepper
07 - ½ tsp smoked paprika (optional)

→ Garnish

08 - 1 tbsp toasted sesame seeds (optional)
09 - 2 tbsp chopped fresh chives or green onions

# How To Make It:

01 - In a large bowl, whisk together soy sauce, honey, olive oil, garlic powder, black pepper, and smoked paprika until smooth.
02 - Add turkey or chicken cubes to the marinade and toss until evenly coated. Let rest for at least 10 minutes, or refrigerate up to 1 hour for enhanced flavor.
03 - Set the air fryer to 400°F and preheat for 3 minutes.
04 - Place marinated meat cubes in a single layer inside the air fryer basket, working in batches if necessary.
05 - Cook for 8 to 10 minutes, shaking the basket halfway through, until pieces are golden, caramelized, and reach an internal temperature of 165°F.
06 - Transfer bites to a serving platter, drizzle with remaining marinade, garnish with sesame seeds and chopped chives or green onions. Serve immediately with toothpicks.

# Expert Advice:

01 -
  • They cook in under 10 minutes, which means you can make fresh batches right up until guests arrive without losing your mind.
  • The sweet-savory glaze gets caramelized and sticky on the outside while staying juicy inside—it's the kind of texture that keeps people reaching for just one more.
  • Everything happens in one bowl and one basket, so cleanup is almost as painless as cooking it.
02 -
  • The shake at the halfway point is not optional—I learned this the expensive way when I skipped it and ended up with half-cooked, half-burned bites.
  • Cutting the meat into uneven sizes is the fastest way to ruin this; spend the two minutes getting them roughly the same size and your success rate jumps to nearly 100%.
  • Leftover sauce in the bowl is liquid gold—drizzling it over the finished bites is what transforms them from "pretty good" to "where did you get this recipe."
03 -
  • Room-temperature meat cooks faster and more evenly than cold meat straight from the fridge, so pull it out 10 minutes before the air fryer finishes preheating.
  • If you're using an air fryer for the first time, remember that different models run slightly different, so after your first batch, you'll know whether you need 8 or 10 minutes for your specific machine.
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