Honey Sriracha Chicken Bites (Printable Version)

Crispy chicken pieces coated in a sweet and spicy honey Sriracha glaze for a flavorful bite.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

→ Marinade

02 - 2 tablespoons buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Breading

07 - ¾ cup all-purpose flour
08 - ½ cup cornstarch
09 - 1 teaspoon paprika
10 - ½ teaspoon cayenne pepper
11 - ½ teaspoon salt

→ For Frying

12 - 2 cups vegetable oil

→ Honey-Sriracha Sauce

13 - 3 tablespoons honey
14 - 2 tablespoons Sriracha sauce
15 - 1 tablespoon soy sauce
16 - 1 tablespoon unsalted butter
17 - 1 teaspoon rice vinegar
18 - 1 clove garlic, minced

→ Garnishes (optional)

19 - 1 tablespoon sesame seeds
20 - 2 tablespoons chopped fresh chives or green onions

# Steps to Follow:

01 - Combine chicken cubes with buttermilk, garlic powder, onion powder, salt, and black pepper in a bowl. Toss to coat and marinate for at least 15 minutes.
02 - In a shallow dish, mix all-purpose flour, cornstarch, paprika, cayenne pepper, and salt until evenly combined.
03 - Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C).
04 - Dredge marinated chicken pieces in the flour mixture ensuring each piece is well coated.
05 - Fry chicken in batches for 4 to 5 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
06 - In a small saucepan over medium heat, combine honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic. Simmer while stirring for 2 to 3 minutes until butter melts and sauce slightly thickens.
07 - Toss the hot chicken bites in the warm honey-Sriracha sauce until evenly coated.
08 - Transfer coated chicken to a serving platter. Sprinkle with sesame seeds and chopped chives or green onions if desired. Serve immediately.

# Additional Tips::

01 -
  • The crispy coating stays crunchy even after you toss it in that glossy, sticky sauce.
  • You can dial the heat up or down without losing that sweet-spicy balance.
  • They disappear faster than any appetizer I've ever made, and people always ask for the recipe.
02 -
  • Don't skip the cornstarch in the breading, the first time I left it out the coating was limp and barely clung to the chicken.
  • Toss the chicken in the sauce right before serving, if you let them sit too long the coating loses its crunch.
  • Use a thermometer to check your oil temperature, too hot and the outside burns before the inside cooks, too cool and they soak up grease like a sponge.
03 -
  • Let the chicken come to room temperature for about 10 minutes before frying, cold chicken straight from the fridge can lower the oil temperature and make the coating greasy.
  • Make the sauce while the chicken is frying so everything is ready at the same time, the chicken tastes best when tossed in warm sauce.
  • If you're serving a crowd, keep the fried chicken warm in a 95°C (200°F) oven on a wire rack while you finish the batches, then toss everything in sauce at once.
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