Go Back
easy spicy chicken recipe

Honey Sriracha Chicken

This homemade Honey Sriracha Chicken is crispy, juicy, and packed with bold flavor. Tender chicken pieces are fried until golden and crunchy, then coated in a sticky honey sriracha glaze that delivers the perfect mix of sweet and spicy.
The rich sauce made with honey and sriracha creates a glossy coating that clings to every bite. Each piece is crispy on the outside, juicy on the inside, and full of sweet heat flavor. This easy honey sriracha chicken is perfect when you want a better-than-takeout meal at home.
It’s a simple and delicious dish that brings restaurant-style flavor straight to your kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 Servings
Course: Dinner, Lunch
Cuisine: Asian
Calories: 399
Ingredients Method

Ingredients
  

  • 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
Honey Sriracha 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
  • ▢Green Onions sliced for garnish

Method
 

Prepare the Chicken
  1. 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.
Make the Coating
  1. In a shallow dish or pie plate, combine flour and cornstarch. Add salt and pepper, then mix well.
  2. In a separate shallow bowl, whisk the eggs until smooth.
  3. 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.
  4. Place the coated chicken on a plate and let it rest for 5 minutes. This helps the coating stick and fry up crispy.
Heat the Oil
  1. Pour oil into a deep skillet or pot until it is about 1–2 inches deep. Heat the oil to 350°F.
  2. If you don’t have a thermometer, drop in a pinch of cornstarch. If it sizzles right away, the oil is ready.
Fry the Chicken
  1. Carefully add the chicken in small batches to keep the oil temperature steady.
  2. 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.
  3. Transfer the fried chicken to a paper towel-lined plate.
Make the Honey Sriracha Sauce
  1. In a small saucepan, combine honey, sriracha, garlic, and soy sauce.
  2. Bring to a gentle simmer over medium heat and cook for 2–3 minutes.
  3. Taste and add salt and pepper if needed.
Toss and Serve
  1. Place the fried chicken in a large bowl or skillet. Pour the warm honey sriracha sauce over the chicken and toss until evenly coated.
  2. Serve immediately for the best crispiness and garnish with sliced green onions.