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Honey Sriracha Chicken Recipe

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4.1 from 9 reviews

Honey Sriracha Chicken is a deliciously crispy fried chicken dish coated in a sweet and spicy sauce made from honey, sriracha, garlic, and soy sauce. Perfectly bite-sized and served with a garnish of fresh green onions, this recipe delivers a perfect balance of heat and sweetness in every crispy bite.

Ingredients

Chicken and Coating

  • 1 1/2 to 2 lbs. Chicken Breast
  • 1/2 cup Flour
  • 1/2 cup Cornstarch
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 3 large Eggs
  • Oil (for frying)

Sauce

  • 1/2 cup Honey
  • 3 Tablespoons to 1/4 cup Sriracha Sauce
  • 1 Tablespoon Soy Sauce
  • 1 Garlic Clove (minced or 1/4 teaspoon garlic powder)
  • Salt and Pepper (to taste)

Garnish

  • Green Onions (sliced for garnish)

Instructions

  1. Prepare the Chicken: Cut the chicken into 1 to 1 1/2-inch bite-size pieces and pat them dry to ensure the coating sticks well.
  2. Make the Coating: In a shallow dish, combine flour, cornstarch, salt, and pepper. In a separate bowl, whisk 2 of the eggs until smooth.
  3. Coat the Chicken: Dip each chicken piece into the egg mixture, allowing excess to drip off, then press into the flour-cornstarch mixture until fully coated. Place coated pieces on a plate and let rest for 5 minutes to help coating adhere.
  4. Heat the Oil: Pour oil 1–2 inches deep into a deep skillet or pot and heat to 350°F. To test readiness without a thermometer, drop a pinch of cornstarch into the oil—if it sizzles immediately, the oil is ready.
  5. Fry the Chicken: Fry the chicken pieces in small batches for 4–6 minutes, turning occasionally, until golden brown, crispy, and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain.
  6. Make the Honey Sriracha Sauce: In a small saucepan, combine honey, sriracha, minced garlic, and soy sauce. Simmer gently over medium heat for 2–3 minutes. Adjust salt and pepper to taste.
  7. Toss Chicken in Sauce: Place the fried chicken in a large skillet or bowl, pour the warm sauce over the top, and toss until evenly coated.
  8. Serve: Serve immediately to maintain crispiness. Garnish with sliced green onions and enjoy!

Notes

  • Allowing the coated chicken to rest before frying helps the coating adhere and get crispier.
  • Fry the chicken in small batches to maintain oil temperature and crispiness.
  • Adjust sriracha amount to your preferred spice level; use less for milder, more for spicier sauce.
  • Use a thermometer to ensure oil is properly heated and chicken reaches a safe internal temperature of 165°F.
  • Serve immediately for best texture; leftovers may lose crispiness.

Find it online: https://cookedbysarah.com/honey-sriracha-chicken-recipe/