Honey Sriracha Chicken Recipe (Better Than Takeout)
If you love sweet and spicy chicken, this Honey Sriracha Chicken will quickly become your new favorite dinner. It features crispy fried chicken coated in a sticky honey sriracha glaze made with honey, garlic, soy sauce, and sriracha. The result is the perfect balance of sweet heat and bold flavor.
This homemade honey sriracha chicken tastes even better than takeout. Each bite is crispy on the outside, juicy on the inside, and covered in a glossy sauce that’s full of flavor. It’s a quick and easy weeknight meal that everyone will love.
You can also adjust the spice level by adding more or less sriracha. This makes the recipe easy to customize for your taste.
Why You’ll Love This Honey Sriracha Chicken
- Crispy and juicy fried chicken
- Sticky sweet and spicy honey sriracha sauce
- Better than takeout at home
- Easy to customize spice level
- Perfect for lunch or dinner
This sticky honey sriracha chicken is comforting, flavorful, and perfect when you crave something a little spicy.
Ingredients
Scroll down to the recipe card for exact amounts.
Fried Chicken
- Chicken – Boneless bite-size pieces cook quickly and stay juicy
- Eggs – Help the coating stick to the chicken
- Flour – Creates structure and a golden crust
- Cornstarch – Makes the coating light and extra crispy
- Oil – For frying
- Salt and pepper
Honey Sriracha Sauce
- Honey – Adds sweetness and creates a sticky glaze
- Sriracha – Brings spicy heat and bold flavor
- Soy sauce – Adds savory balance
- Garlic – Gives deep flavor
- Salt and pepper
- Green onions – Fresh garnish and color
What Is Sriracha Sauce?
Sriracha is a spicy chili sauce made from red chili peppers, garlic, vinegar, sugar, and salt. It has balanced heat with a slight sweetness and is often used in Asian cooking for bold flavor.
How to Make Honey Sriracha Chicken
1. Prepare the Chicken
Cut chicken into 1 to 1½-inch pieces and pat dry.
In a shallow dish, mix flour, cornstarch, salt, and pepper.
In another bowl, whisk eggs until smooth.
Dip each chicken piece into eggs, then coat in the flour mixture.
Place coated chicken on a plate and let rest for 5 minutes so the coating sticks well.
2. Heat the Oil
Pour oil into a deep skillet or pot about 1–2 inches deep.
Heat to 350°F.
If you don’t have a thermometer, drop in a little cornstarch. If it sizzles, the oil is ready.
3. Fry the Chicken
Fry chicken in small batches to keep it crispy.
Cook for 4–6 minutes, turning occasionally, until golden brown and cooked through (165°F inside).
Transfer to a paper towel-lined plate.
4. Make the Sauce
In a small saucepan, mix honey, sriracha, garlic, and soy sauce.
Simmer gently for 2–3 minutes.
Taste and add salt and pepper if needed.
5. Toss and Serve
Place fried chicken in a large bowl.
Pour warm sauce over the chicken and toss until evenly coated.
Serve immediately and top with sliced green onions.
Tips for Crispy Chicken
- Fry in batches so the chicken stays crispy
- Use cornstarch for a light, crunchy coating
- Use fresh oil for best flavor and texture
Do You Need to Cook the Sauce?
Yes. Simmering the honey sriracha sauce for a few minutes helps:
- Blend the flavors
- Slightly thicken the glaze
- Coat the chicken better
It only takes about 2–3 minutes.
Honey Sriracha Chicken
Ingredients
Method
- Cut the chicken into 1 to 1½-inch bite-size pieces. Pat the chicken dry with paper towels. This helps the coating stick better and keeps the chicken crispy.
- In a shallow dish or pie plate, combine flour and cornstarch. Add salt and pepper, then mix well.
- In a separate shallow bowl, whisk the eggs until smooth.
- Dip each piece of chicken into the egg mixture and let any extra drip off. Then press it into the flour and cornstarch mixture until fully coated.
- Place the coated chicken on a plate and let it rest for 5 minutes. This helps the coating stick and fry up crispy.
- Pour oil into a deep skillet or pot until it is about 1–2 inches deep. Heat the oil to 350°F.
- If you don’t have a thermometer, drop in a pinch of cornstarch. If it sizzles right away, the oil is ready.
- Carefully add the chicken in small batches to keep the oil temperature steady.
- Fry for 4–6 minutes, turning occasionally, until the chicken is golden brown and crispy on the outside. The internal temperature should reach 165°F.
- Transfer the fried chicken to a paper towel-lined plate.
- In a small saucepan, combine honey, sriracha, garlic, and soy sauce.
- Bring to a gentle simmer over medium heat and cook for 2–3 minutes.
- Taste and add salt and pepper if needed.
- Place the fried chicken in a large bowl or skillet. Pour the warm honey sriracha sauce over the chicken and toss until evenly coated.
- Serve immediately for the best crispiness and garnish with sliced green onions.
FAQ’s
Is Honey Sriracha Chicken very spicy?
It has medium spice. Reduce the sriracha for less heat or add more for extra spice.
Can I bake the chicken instead of fry?
Yes. Bake at 425°F for 20–25 minutes, flipping halfway. It won’t be as crispy but still delicious.
Can I use store-bought sauce?
You can, but homemade honey sriracha sauce tastes fresher and better.
What to Serve with Honey Sriracha Chicken
Serve this sweet and spicy chicken with:
- Coconut rice
- Fried rice
- Chow mein
- Peanut noodles
- Garlic green beans
- Baked dumplings
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days.
Reheat:
Warm in the oven or air fryer at 375°F until hot and slightly crispy.
