Description

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.

Ingredients

Scale

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

Instructions

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.

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.