Honey Sriracha Chicken Recipe
If you’re searching for a weeknight dinner with plenty of pizazz, look no further than Honey Sriracha Chicken. This dish strikes the perfect balance between sticky, spicy, and sweet: juicy morsels of crispy chicken are tossed in a glossy sauce that will have you swooning after just one bite. Whether you’re inviting friends over or just want to liven up your own plate, this crowd-pleaser is every bit as irresistible as it sounds. Trust me, once you try this recipe, it’ll become a staple in your kitchen any time you’re craving something bold and flavorful!
Ingredients You’ll Need
At its heart, Honey Sriracha Chicken is all about taking simple ingredients and transforming them into something spectacular. Each element plays its own unique role, creating layers of flavor and texture that make this dish unforgettable. Here’s what you’ll need and why every ingredient matters:
- Boneless chicken: Choose fresh, skinless chicken and cut it into bite-sized cubes for the best crispy-meets-tender results.
- Salt: Essential for seasoning the chicken and enhancing all the other flavors throughout the dish.
- White pepper: Adds a gentle peppery note without overpowering the chicken.
- Cayenne pepper: Brings subtle heat and depth, kicking up the excitement just enough.
- Garlic powder: Layers in earthy, savory aroma that makes the chicken extra tempting.
- Ginger powder: Offers a warm zing that perfectly complements the sweetness of the sauce.
- Egg: Helps the breading stick to each piece of chicken for maximum crunch.
- Cooking oil: Use a neutral oil with a high smoke point for deep frying to create a crispy coating.
- All-purpose flour: Forms the main base of the breading for that satisfying bite.
- Cornflour (cornstarch): Adds special lightness so the coating is extra crunchy and not too heavy.
- Baking powder: Helps achieve the flakiest, crunchiest texture imaginable.
- Smoked paprika: Infuses the breading with a gentle smokiness that plays so well with the sauce.
- Unsalted butter: Gives the sauce irresistibly rich silkiness and flavor.
- Sriracha sauce: The spicy, garlicky backbone of the dish providing both heat and character.
- Honey: Balances out the sriracha’s fire with mellow sweetness, creating the hallmark sticky glaze.
- Soy sauce: Adds a savory, umami punch to round out the sauce’s complexity.
- Garlic powder (for sauce): Echoes the chicken’s flavor, tying everything together seamlessly.
- Lemon juice: A splash of brightness lifts the sauce and keeps it from being too heavy.
- Cornflour (cornstarch) (for sauce): Thickens the sauce so it clings to every bite.
- Water: Loosens the sauce to the perfect consistency without dulling the flavors.
- Sesame seeds (white & hulled): Adds nutty crunch and an eye-catching finish.
- Green onion (scallion): Offers freshness and a gentle onion bite in every bite and as garnish.
How to Make Honey Sriracha Chicken
Step 1: Marinate the Chicken
Start by cutting your chicken into neat, evenly-sized cubes—this helps every piece cook at the same rate and makes for a more appealing presentation. Toss the chicken with salt, white pepper, cayenne pepper, garlic powder, and ginger powder, making sure every last morsel is seasoned. Set the bowl aside for 10–15 minutes to let those flavors really get to know each other while you prep everything else.
Step 2: Prepare the Coating
Grab a wide, shallow dish and mix together all-purpose flour, cornflour, baking powder, salt, and smoked paprika. This simple blend delivers the ultimate crispy, flaky crust. Combine the dry ingredients well with a fork or whisk so there are no stubborn pockets of powder left.
Step 3: Heat the Oil
Pour enough oil into a sturdy pot for deep frying, and bring it to 175°C (350°F). If you don’t have a thermometer, you can test by gently dropping in a small bit of flour to see if it sizzles right away. This temperature is the sweet spot for crisping the coating without burning it.
Step 4: Coat the Chicken
Add a whisked egg directly to the marinated chicken and toss until every piece is gleaming. Then, dredge each chicken cube in the flour mixture, pressing it in firmly to coat all sides. Don’t be shy—give each piece a good rub so you get those beautiful crispy flakes after frying.
Step 5: Fry the Chicken
Working in batches to avoid crowding, gently drop the breaded chicken pieces into the hot oil. Let them fry undisturbed for the first few minutes, then give them a gentle stir with a slotted spoon for even coloring. Fry for around 7–8 minutes, until the chicken is a deep, golden brown and has reached an internal temperature of 165°C (74°F). Place the cooked chicken on a rack or in a sieve to let excess oil drip away while you move on to the sauce.
Step 6: Make the Sauce
In a small bowl, whisk together sriracha sauce, honey, soy sauce, garlic powder, lemon juice, cornflour, and water until the cornflour dissolves—no lumps allowed! Melt the butter in a medium pan over low heat, then pour in the sauce mixture. Stir constantly as the sauce thickens—it should turn smooth and glossy. Remove from the heat as soon as it can coat a spoon, since it will keep thickening slightly as it cools.
Step 7: Toss the Chicken in Sauce
Add the fried chicken straight into your pan of sticky, spicy honey sriracha sauce and toss to coat every piece generously. Sprinkle in half of your chopped green onions for that pop of fresh flavor, then transfer the glazed chicken to a serving plate.
Step 8: Garnish and Serve
To finish, scatter sesame seeds and the rest of your sliced green onions generously over the Honey Sriracha Chicken. The contrast of colors and textures is simply irresistible—plus, you’ll want to dig in as soon as you catch a whiff!
How to Serve Honey Sriracha Chicken
Garnishes
The finishing touches truly take Honey Sriracha Chicken from delicious to unforgettable. A sprinkle of white sesame seeds offers a satisfying crunch alongside their nutty aroma, while thin slices of green onion brighten up the plate with a pop of color and freshness. These garnishes aren’t just pretty—they also compliment the vibrant flavors of the chicken in every bite.
Side Dishes
You can’t go wrong with a mound of fluffy steamed white rice—it soaks up all the sticky sauce and keeps things simple. But if you’re feeling adventurous, try pairing the chicken with jasmine rice, coconut rice, or even a cool cucumber salad for contrast. Stir-fried broccoli or Asian greens like bok choy are wonderful options as well, balancing out the richness of the chicken.
Creative Ways to Present
Honey Sriracha Chicken is perfect for sharing, so why not pile it onto a big platter sprinkled with extra sesame and scallions for a family-style meal? You can also serve it as a party appetizer on skewers, wrap it in warm flatbreads with crunchy slaw for street-food-inspired wraps, or even toss it on top of a hearty salad for a lighter twist. There’s really no wrong way to show off this crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover Honey Sriracha Chicken stores beautifully. Simply pop any cooled leftovers into an airtight container and refrigerate for up to 3 days. The breading will soften a bit in the fridge, but don’t worry—the flavors just get more intense and delicious!
Freezing
Yes, you can freeze this dish! Arrange cooled chicken pieces in a single layer on a baking sheet until solid, then transfer to freezer bags or containers. Freeze for up to two months. For best results, hold off on adding sauce until after you thaw and reheat, as the glaze will be smoother and fresher.
Reheating
To bring back that freshly-made flavor, reheat leftover chicken in a 180°C (350°F) oven for about 10 minutes, or until crisp and hot. If you’ve stored the sauce separately, heat it gently in a pan and toss with the chicken right before serving. Avoid the microwave if you can, as it can turn the coating mushy.
FAQs
Can I make Honey Sriracha Chicken less spicy?
Absolutely! Just dial back the amount of sriracha or cayenne pepper, and add a little extra honey for a milder, sweeter dish. You can always adjust the final sauce to taste before tossing it with the chicken.
What’s the best chicken cut for this recipe?
Boneless, skinless chicken thighs deliver the juiciest results, but chicken breast works wonderfully too. Just be sure to cut the pieces uniformly so they cook evenly and soak up plenty of sauce.
Can I make this recipe gluten-free?
Definitely! Swap the all-purpose flour for your favorite gluten-free flour blend and use tamari instead of soy sauce in the marinade and sauce. The dish will still come out crispy, saucy, and delicious.
What type of oil should I use for frying?
Go for a neutral, high-heat oil like canola, peanut, or sunflower oil. These oils are great for deep frying and won’t overpower the dish’s flavors.
Can I bake or air-fry the chicken instead of deep frying?
Yes! While deep frying is traditional for that extra crunch, you can air-fry breaded chicken pieces at 200°C (400°F) for 10–12 minutes, or bake them on a rack in a hot oven until crispy. Just keep an eye on them so they reach a golden brown finish before tossing in the honey sriracha sauce.
Final Thoughts
If you’re looking for a sure-fire way to impress yourself and anyone you’re feeding, Honey Sriracha Chicken more than delivers. With its crispy coating, sticky-sweet-spicy sauce, and crowd-pleasing personality, this dish might just steal the show at your next meal. Go ahead—give it a try and discover why it’s an all-time favorite!
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Honey Sriracha Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and flavorful recipe for Honey Sriracha Chicken that combines the perfect balance of sweet and spicy flavors. Crispy fried chicken coated in a sticky honey sriracha sauce, garnished with sesame seeds and green onions.
Ingredients
For the Chicken:
- 500 g (1.1 lb) boneless chicken, cut into 4 cm (1”) cubes
- ¾ tsp salt
- ½ tsp white pepper
- ¾ tsp cayenne pepper
- 1 tsp garlic powder
- ½ tsp ginger powder
- 1 egg, whisked
- Cooking oil for frying
For the Coating:
- ½ cup all-purpose flour
- ¼ cup cornflour (cornstarch)
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp smoked paprika
For the Sauce:
- 2 tbsp unsalted butter
- 3–4 tbsp sriracha sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 2 tbsp lemon juice
- 1 tbsp cornflour (cornstarch)
- ½ cup water
For Garnish:
- Sesame seeds
- 2 green onions, finely sliced
Instructions
- Season the Chicken: Mix the chicken with salt, white pepper, cayenne pepper, garlic powder, and ginger powder. Let it sit for 10-15 minutes.
- Prepare Coating: Combine flour, cornflour, baking powder, salt, and smoked paprika in a dish.
- Heat Oil: Heat oil to 175°C (350°F) for frying.
- Coat Chicken: Dip chicken in whisked egg, then coat with seasoned flour.
- Fry Chicken: Fry chicken until golden brown and crispy.
- Make Sauce: Combine sauce ingredients, except butter, in a bowl. Thicken in a pan with melted butter.
- Toss Chicken: Coat fried chicken in honey sriracha sauce and green onions.
- Garnish: Sprinkle sesame seeds and more green onions. Serve with rice.
Notes
- Adjust sriracha sauce quantity to suit your spice preference.
- Be careful while thickening the sauce to avoid lumps.
- Ensure chicken reaches an internal temperature of 165°C (74°F) for safe consumption.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying, Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg
Keywords: Honey Sriracha Chicken, Spicy Chicken Recipe, Asian Chicken Dish
