Honey Sriracha Chicken

There’s something truly magical about the combination of sweet and spicy, and this Honey Sriracha Chicken is a perfect example of that harmony. With a crispy, golden-brown exterior and a sticky, flavorful glaze, this dish is an absolute crowd-pleaser.

Whether you’re looking for a quick weeknight meal, an impressive dish for guests, or just craving something bold and delicious, this recipe has got you covered. The balance of honey’s natural sweetness with the heat of sriracha creates a mouthwatering glaze that clings perfectly to each bite. Pair it with rice, noodles, or fresh veggies for a meal that’s both satisfying and packed with flavor.

This dish is not just about taste—it’s also about ease. With just a handful of ingredients and a simple cooking process, you can whip up restaurant-quality Honey Sriracha Chicken right in your own kitchen.

Why You’ll Love This Recipe

• Bold and balanced flavors – The mix of honey and sriracha creates a perfect blend of sweet and spicy.
• Crispy texture – Lightly coated chicken ensures a satisfying crunch before being tossed in the sticky glaze.
• Quick and easy – Ready in under 30 minutes, making it ideal for busy weeknights.
• Versatile – Serve it over rice, in lettuce wraps, or with steamed vegetables.
• Better than takeout – Enjoy a homemade version with fresher ingredients and no unnecessary additives.

Ingredients You’ll Need

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breast, cut into bite-sized pieces
• ½ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 2 tablespoons soy sauce
• 1 large egg, beaten
• ¼ cup all-purpose flour
• ¼ cup water
• 3 tablespoons vegetable oil (for frying)

For the Honey Sriracha Sauce:

• ¼ cup honey
• 3 tablespoons sriracha sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• ½ teaspoon grated ginger
• ½ teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Garnish:

• Sesame seeds
• Sliced green onions

How to Make Honey Sriracha Chicken

Step 1: Prepare the Chicken

Start by cutting the chicken breast into bite-sized pieces. In a bowl, season the chicken with salt, black pepper, and garlic powder. This helps build flavor right from the start.

Next, in a separate bowl, whisk together the soy sauce, beaten egg, all-purpose flour, and water to create a light batter. In another dish, place the cornstarch.

Dip each piece of chicken into the batter, allowing the excess to drip off, then coat it in the cornstarch. This double-layered coating gives the chicken an incredibly crispy texture when fried.

Step 2: Fry the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry each batch for about 4–5 minutes, turning occasionally, until golden brown and crispy.

Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.

Step 3: Make the Honey Sriracha Sauce

In a small saucepan over medium heat, combine honey, sriracha, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Stir well and let it simmer for 2–3 minutes.

To thicken the sauce, add the cornstarch slurry (cornstarch mixed with water) and continue stirring until the sauce reaches a glossy, slightly thickened consistency. Remove from heat.

Step 4: Coat the Chicken

Place the fried chicken in a large bowl and pour the honey sriracha sauce over it. Toss gently to ensure each piece is evenly coated in the sticky, flavorful glaze.

Step 5: Serve and Garnish

Transfer the coated chicken to a serving plate. Sprinkle with sesame seeds and sliced green onions for an extra pop of flavor and a beautiful presentation.

Serve immediately with steamed rice, noodles, or even a side of stir-fried vegetables for a complete meal.

Helpful Tips

• For extra crispiness, double fry the chicken. After the first fry, let the chicken rest for a few minutes, then fry again for another 1–2 minutes.
• Adjust the spice level by increasing or reducing the amount of sriracha. If you love heat, feel free to add a pinch of red pepper flakes.
• Don’t overcrowd the pan when frying, as this can lower the oil temperature and make the chicken less crispy.
• Make it a meal prep option by storing the fried chicken separately from the sauce and tossing them together right before serving.
• Use chicken thighs instead of chicken breasts if you prefer juicier meat with a slightly richer flavor.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-Inspired
• Diet: Dairy-Free

Notes

• If you want a milder version, reduce the sriracha and increase the honey slightly.
• You can swap cornstarch for potato starch for an even crispier coating.
• Leftover sauce? Use it as a dip for veggies or drizzle it over grilled meats.

Nutritional Information (Per Serving)

• Calories: ~350
• Protein: ~28g
• Carbohydrates: ~40g
• Fat: ~10g
• Sugar: ~18g
• Sodium: ~650mg

Frequently Asked Questions

Can I Bake the Chicken Instead of Frying?

Yes! To bake, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the coated chicken pieces on it. Lightly spray with oil and bake for 20–25 minutes, flipping halfway through, until crispy and golden brown.

How Do I Make This Recipe Gluten-Free?

Simply swap the all-purpose flour for a gluten-free flour blend and use tamari instead of soy sauce.

Can I Use Air Fryer Instead of Deep Frying?

Absolutely! Preheat your air fryer to 400°F (200°C). Lightly spray the basket with oil and arrange the coated chicken pieces in a single layer. Air fry for 12–15 minutes, shaking the basket halfway through for even cooking.

How Spicy Is This Dish?

This recipe has a moderate level of heat. If you prefer a milder dish, reduce the sriracha or balance it out with extra honey. If you love spice, add more sriracha or sprinkle in some chili flakes.

Storage Instructions

• Refrigeration: Store leftover Honey Sriracha Chicken in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in a skillet over medium heat, adding a splash of water to loosen the sauce. You can also reheat in the microwave in 30-second intervals.
• Freezing: For best results, freeze the fried chicken separately from the sauce. When ready to eat, reheat the chicken in the oven or air fryer, then toss with the reheated sauce.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other bold and delicious dishes:

• Sweet Chili Chicken
• Sweet and Spicy Chicken
• Honey Sriracha Chicken
• Sweet and Savory Pineapple Chicken

Conclusion

This Honey Sriracha Chicken is the perfect balance of sweet, spicy, and crispy. It’s an easy, flavorful dish that comes together quickly, making it great for busy weeknights or special occasions. Whether you’re a spice lover or just dipping your toes into bold flavors, this recipe is sure to become a new favorite.

Print