Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Soak the cut potatoes in cold water for 30 minutes, then drain and pat completely dry.
Step 3. Toss the fries with vegetable oil, salt, garlic powder, and black pepper.
Step 4. Spread the fries in a single layer on a baking sheet.
Step 5. Bake for 25–30 minutes, turning halfway through, until golden and crispy.
Step 6. While the fries bake, season the chicken pieces with salt, black pepper, and garlic powder.
Step 7. Coat the chicken pieces evenly in cornstarch.
Step 8. Heat vegetable oil in a large skillet over medium-high heat.
Step 9. Cook the chicken in batches for 4–5 minutes per side until golden brown and cooked through.
Step 10. In a saucepan, combine honey, soy sauce, garlic, ketchup, brown sugar, rice vinegar, and sesame oil.
Step 11. Bring the sauce to a gentle simmer over medium heat.
Step 12. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
Step 13. Add the cooked chicken bites to the sauce and toss until fully coated.
Step 14. Remove the fries from the oven and immediately toss with Parmesan cheese and parsley.
Step 15. Arrange the sticky honey garlic chicken bites and Parmesan fries on serving plates.
Step 16. Garnish with parsley and sesame seeds if desired.
Step 17. Serve immediately while hot and crispy.
Storage and Reheating Tips
Store leftover chicken and fries separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a skillet over medium heat or in the microwave until warmed through.
Reheat the fries in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispness.
For meal prep, store the sauce separately and toss with reheated chicken just before serving.
The chicken bites can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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