Ginger Chicken Bites with Honey Mustard – Crispy, Sweet, and Allergy-Friendly
Updated Jul 08, 2025, Published Jun 29, 2025
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When you’re looking for an easy gluten-free appetizer or a kid-friendly dinner that feels fun and a little fancy, look no further than these Ginger Chicken Bites with Honey Mustard. Whether you bake them in the oven or toss them in the air fryer, these bites are crispy on the outside, juicy on the inside, and packed with gingery goodness thanks to a surprising ingredient: Homefree Mini Ginger Snap Cookies.
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Pair them with a creamy, tangy honey mustard dip, and you’ve got a crowd-pleasing dish perfect for game night, lunchboxes, or weeknight dinners. Even better, this recipe is gluten-free, dairy-free, nut-free, soy-free, and optionally egg-free, so everyone can dig in without worry.
Why You’ll Love This Recipe
- Gluten-free and allergy-friendly: Safe for most major food sensitivities.
- Crispy with no deep frying: The air fryer or oven does the work—no oil splatters here!
- Sweet and savory flavor combo: The ginger cookie coating pairs beautifully with the honey mustard dip.
- Simple ingredients, big results: You probably have most of what you need in your pantry already.
- Great for meal prep or parties: Make a big batch and reheat leftovers with ease.
What You Will Need
Here’s a quick look at the ingredients you’ll need to make these tasty bites:
- Boneless, skinless chicken breast or thighs
- Homefree Mini Ginger Snap Cookies (crushed)
- Gluten-free panko or crushed gluten-free cereal (like cornflakes)
- Paprika & salt
- Mayonnaise or egg-free mayo
- Avocado oil spray (for air frying or baking)
For the honey mustard dip:
- Honey
- Dijon or yellow mustard
- Mayonnaise or egg-free mayo
- A pinch of kosher salt
Tips and Variations
- Use chicken thighs for extra juiciness: They stay tender and flavorful, even after baking or air frying.
- Go egg-free: Just use egg-free mayo in both the coating and the dip—it works beautifully.
- No air fryer? No problem: These bake up golden and crispy in the oven, too.
- Make fingers: Instead of bites you can make chicken fingers, just cut into strips instead of bite-sized pieces.
- Mustard Allergy? Just combine and whisk until smooth for a mustard-free dipping sauce:
- 3 tablespoons honey
- 2 tablespoons mayonnaise or allergen-free mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon turmeric powder
- ¼ teaspoon horseradish, optional
- Pinch of kosher or fine sea salt
Frequently Asked Questions
Can I make these ahead of time?
Yes! Prep and coat the chicken in advance, then store in the fridge for up to a day. Air fry or bake when ready to serve.
Are these freezer-friendly?
Definitely. Cook, cool, and freeze. Reheat in the air fryer or oven for a crisp texture.
What other dips work with this?
Aside from honey mustard, ranch, sriracha mayo, or a simple yogurt dip also pair well.
How spicy are these?
They’re mild with a subtle warmth from the ginger snaps—great for kids and adults alike.
These Ginger Chicken Bites with Honey Mustard are a guaranteed hit for any occasion. Whether you’re serving them at a family dinner, packing them for lunch, or dishing them up at your next party, you’ll love how easy they are—and how fast they disappear. And as we tested these on a day when some staff brought their kids to work, we can tell you they are kid-approved!
Gluten-Free Ginger Chicken Bites with Honey Mustard
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup Homefree Mini Ginger Snap Cookies, crushed into fine crumbs
- ½ cup gluten-free panko or crushed gluten-free cereal, (like cornflakes)
- 1 teaspoon paprika
- ½ teaspoon Kosher or fine sea salt
- ⅓ cup mayonnaise or egg-free mayonnaise
- Avocado oil spray, (for air frying or baking)
For the Honey Mustard Dip:
- 3 tablespoons honey
- 2 tablespoons Dijon or yellow mustard
- 1 tablespoon mayonnaise or egg-free mayonnaise
- Pinch of kosher or fine sea salt
Instructions
- Oven: Preheat to 400°F (200°C) and line a baking sheet with parchment.
- Air Fryer: Preheat to 375°F (190°C).
- In a shallow bowl, mix crushed Ginger Snap Cookies, gluten-free panko, paprika, and salt.
- Using a brush, lightly coat each piece of chicken with the mayonnaise. Then press each piece into the cookie crumb mixture until well coated.
- Air Fryer: Lightly spray basket and nuggets with oil. Air fry in batches for 8–10 minutes, flipping halfway, until golden brown and fully cooked.
- Oven: Place coated chicken on prepared baking sheet. Lightly spray tops with oil. Bake for 15–18 minutes, flipping once, until golden and cooked through.
- Whisk together all honey mustard ingredients in a small bowl until smooth. Taste and adjust seasoning as needed.
- Serve warm chicken bites with honey mustard dip on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mustard-free Honey “Mustard” Dip
Ingredients
- 3 tablespoons honey
- 2 tablespoons mayonnaise or allergen-free mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon turmeric powder
- ¼ teaspoon horseradish, optional
- Pinch of kosher or fine sea salt
Instructions
- Whisk all ingredients together until smooth and fully combined.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
