Air Fryer Turkey Chicken Bites (Printable format)

Juicy turkey or chicken cubes glazed with honey and soy, air fried to a sweet-savory crisp.

# List of ingredients:

→ Protein

01 - 1 lb boneless, skinless turkey breast 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 mixing bowl, combine soy sauce, honey, olive oil, garlic powder, black pepper, and smoked paprika. Whisk until fully blended.
02 - Add turkey or chicken cubes to the marinade and toss to evenly coat. Allow to marinate for a minimum of 10 minutes or up to 1 hour refrigerated for enhanced flavor.
03 - Set air fryer to 400°F and preheat for 3 minutes.
04 - Arrange marinated meat cubes in a single layer in the air fryer basket. Cook for 8 to 10 minutes, shaking the basket halfway through, until bites are golden and reach an internal temperature of 165°F.
05 - Transfer cooked bites to a serving platter. Drizzle with leftover marinade and garnish with toasted sesame seeds and chopped chives or green onions. Serve immediately.

# Expert Suggestions:

01 -
  • The sweet-savory glaze caramelizes in the air fryer without any fussing or constant monitoring.
  • You get restaurant-quality results in under 30 minutes with ingredients you probably already have.
  • They're naturally protein-packed and dairy-free, so they work for almost any guest list.
02 -
  • Don't skip the halfway shake—it's the difference between uneven cooking and perfectly caramelized bites that look like you knew what you were doing.
  • Fresh chives added at the very end taste so much brighter than ones that have been sitting in the heat; this small timing choice genuinely elevates the dish.
03 -
  • If you want extra caramelization on the glaze, brush the bites with a little extra honey in the last 2 minutes of cooking and you'll get those restaurant-style glossy, sticky edges.
  • Using chicken thighs instead of breast meat gives you a juicier bite that's harder to overcook, even if it takes a minute or two longer to cook through.
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