Save to Pinterest I threw together these honey-Sriracha chicken bites on a whim one Friday when friends texted they were coming over in an hour. I had chicken thawing and a bottle of Sriracha staring at me from the fridge door. The kitchen smelled like fried garlic and cayenne, and by the time everyone arrived, the platter was already half empty because I couldn't stop taste-testing. They've asked for them every gathering since.
The first time I made these for a potluck, I watched a friend who claimed he hated spicy food go back three times. He said the honey smoothed everything out just enough to keep him reaching for more. That night, I realized this recipe had become my secret weapon for winning over skeptics and spice lovers alike.
Ingredients
- Boneless, skinless chicken breasts (500 g): Cut them into even cubes so they fry at the same rate, I learned this after ending up with some pieces dry and others undercooked.
- Buttermilk (2 tablespoons): It tenderizes the chicken and helps the breading stick, if you don't have it, a splash of milk with a few drops of lemon juice works in a pinch.
- Garlic powder and onion powder (1 teaspoon each): These add a savory backbone without the risk of burning fresh garlic in hot oil.
- All-purpose flour (100 g) and cornstarch (50 g): The cornstarch makes the crust extra crispy, skipping it leaves you with a softer coating.
- Paprika and cayenne (1 teaspoon and ½ teaspoon): The paprika gives color and a mild warmth, cayenne brings the kick.
- Vegetable oil (500 ml): You need enough to submerge the chicken halfway, shallow frying in too little oil makes them greasy.
- Honey (3 tablespoons): Use real honey, not the squeeze bottle stuff, it makes a difference in how the sauce clings.
- Sriracha (2 tablespoons): Start here and taste, you can always add more heat but you can't take it back.
- Soy sauce (1 tablespoon): It adds a salty umami depth that balances the sweetness.
- Unsalted butter (1 tablespoon): This makes the sauce glossy and rich, don't skip it.
- Rice vinegar (1 teaspoon): A tiny bit of acid cuts through the sweetness and makes everything brighter.
- Garlic clove (1, minced): Fresh garlic in the sauce is where the magic happens, it blooms in the butter and fills the kitchen with the best smell.
- Sesame seeds and chives (optional): They make the platter look like you tried, even when you rushed.
Instructions
- Marinate the chicken:
- Toss the chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Let it sit for at least 15 minutes while you prep everything else, the chicken will soak up all that flavor and stay tender.
- Prepare the breading:
- Mix flour, cornstarch, paprika, cayenne, and salt in a shallow dish. I like to use a pie pan because it's wide enough to coat several pieces at once without crowding.
- Heat the oil:
- Pour vegetable oil into a deep skillet or saucepan and heat it to 175°C (350°F). If you don't have a thermometer, drop a pinch of flour in, if it sizzles immediately, you're ready.
- Coat the chicken:
- Dredge each marinated piece in the flour mixture, pressing gently so the coating sticks. Shake off any excess or it'll clump up in the oil.
- Fry in batches:
- Fry the chicken pieces for 4 to 5 minutes, turning them halfway through, until they're golden brown and crispy. Don't overcrowd the pan or the temperature will drop and they'll turn soggy instead of crisp.
- Make the sauce:
- In a small saucepan, combine honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic over medium heat. Stir until the butter melts and the sauce thickens slightly, about 2 to 3 minutes, it should coat the back of a spoon.
- Toss and serve:
- Transfer the hot chicken bites to a large bowl, pour the sauce over them, and toss until every piece is glossy and coated. Sprinkle with sesame seeds and chives, then serve immediately while they're still warm and crispy.
Save to Pinterest One Sunday afternoon, my nephew asked if we could make the spicy chicken nuggets again. We stood side by side at the stove, him carefully dropping chicken into the oil while I stirred the sauce. When we sat down to eat, he said they tasted better when we made them together. I realized then that this recipe had become more than a quick appetizer, it was a reason to gather, to share, to stand in the kitchen and create something worth remembering.
Storage and Reheating
Store leftover chicken bites in an airtight container in the fridge for up to two days. To reheat, spread them on a baking sheet and warm in a 200°C (400°F) oven for about 8 minutes, they won't be quite as crispy as fresh, but they'll still taste great. Microwaving them turns the coating soft, so avoid it if you can.
Serving Suggestions
I love serving these with a cold ranch or blue cheese dip on the side for anyone who wants to cool down between bites. They're also fantastic over steamed jasmine rice with a handful of fresh cilantro and lime wedges, it turns them into a full meal. For parties, I pile them on a platter with toothpicks and watch them vanish in minutes.
Customization Ideas
If you want extra crunch, dip the chicken in buttermilk a second time after the first coating, then dredge again before frying. For a milder version, cut the Sriracha in half and add an extra tablespoon of honey. You can also swap the chicken for firm tofu cubes if you're cooking for someone who doesn't eat meat, just press the tofu well and marinate it the same way.
- Try adding a teaspoon of grated fresh ginger to the sauce for a brighter, zingier flavor.
- Garnish with crushed peanuts instead of sesame seeds for a different texture.
- If you love garlic, double the minced garlic in the sauce, it won't overpower the sweetness.
Save to Pinterest These honey-Sriracha chicken bites have earned a permanent spot in my recipe rotation, and I hope they find a place in yours too. They're proof that a little heat, a little sweetness, and a lot of crispy coating can turn an ordinary evening into something people talk about long after the platter is empty.
Common Recipe Questions
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts cut into bite-sized cubes work best for even cooking and tenderness.
- → How can I achieve extra crispiness?
Try double-dipping the chicken pieces in buttermilk and the flour mixture before frying to enhance crunch.
- → Can I adjust the spice level?
Yes, modify the amount of Sriracha sauce in the glaze to suit your preference for heat.
- → What oil is recommended for frying?
Use a neutral oil with a high smoke point like vegetable oil to ensure even frying at 175°C (350°F).
- → Are there alternative garnishes for added flavor?
Sesame seeds and chopped fresh chives or green onions provide a nice texture and fresh aroma to finish.