Honey Sriracha Chicken Bites (Printer-friendly)

Tender crispy chicken glazed in sticky honey Sriracha sauce for a flavorful, spicy bite.

# Ingredient List:

→ 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

# How-To Steps:

01 - Combine chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Toss to coat and marinate for at least 15 minutes.
02 - Mix flour, cornstarch, paprika, cayenne pepper, and salt in a shallow dish 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 thoroughly 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, stirring occasionally, until butter melts and sauce thickens slightly, about 2 to 3 minutes.
07 - Toss the hot chicken bites in the honey-Sriracha sauce until evenly coated.
08 - Transfer to a serving platter. Sprinkle with sesame seeds and chopped chives or green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • They're crispy outside, tender inside, and come together in under an hour with minimal cleanup.
  • The honey-Sriracha glaze hits that sweet-spicy-savory trifecta that keeps people reaching for more.
  • You can make them ahead and rewarm gently, so they're perfect for meal prep or unexpected guests.
02 -
  • If your oil isn't hot enough, you'll end up with soggy, grease-soaked bites instead of crispy ones—trust the thermometer, not your instinct.
  • Double-dipping the chicken in buttermilk and flour creates an insanely crunchy exterior that stays crispy even after the glaze dries slightly.
  • The glaze thickens as it cools, so don't panic if it seems thin off the heat; this actually helps it coat the hot chicken perfectly.
03 -
  • The double-dip method (buttermilk again, then flour mixture again) takes 30 seconds per batch but gives you that restaurant-quality crunch that guests will actually comment on.
  • Mince your garlic fresh for the glaze—jarred garlic tastes flat by comparison and this sauce is too good to compromise on such a small thing.
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