Honey Sriracha Chicken Bites (Printer View)

Tender, crispy chicken pieces coated in a sticky honey Sriracha glaze with a spicy kick.

# 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 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Breading

07 - 3/4 cup all-purpose flour
08 - 1/2 cup cornstarch
09 - 1 teaspoon paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1/2 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

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

# Method:

01 - Combine chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Toss well to coat and marinate for at least 15 minutes.
02 - In a shallow dish, whisk together flour, cornstarch, paprika, cayenne pepper, and salt until evenly blended.
03 - Preheat vegetable oil in a deep skillet or saucepan to 350°F (175°C) for frying.
04 - Dredge the 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 until butter melts and sauce slightly thickens (about 2–3 minutes).
07 - Toss the hot fried chicken bites in the honey-Sriracha sauce until evenly glazed.
08 - Transfer coated chicken to a serving platter and sprinkle with sesame seeds and chopped chives or green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • Crispy golden chicken meets a sticky glaze that balances sweet honey with punchy Sriracha heat.
  • Quick enough for a weeknight craving but impressive enough to serve at parties.
  • Each bite is juicy, crunchy, and coated in sauce that clings instead of sliding off.
  • Adjustable spice level means you control the fire without sacrificing flavor.
02 -
  • Don't skip the marinade time, even 15 minutes makes the chicken noticeably more tender and flavorful.
  • Keep the oil temperature steady—too hot and the outside burns before the inside cooks, too cool and you get greasy, soggy coating.
  • Toss the chicken in the sauce while it's still hot so the glaze clings and doesn't slide off as it cools.
03 -
  • Use a wire rack over the paper towels so the fried chicken stays crisp on all sides while it drains.
  • Make the sauce first and keep it warm on low heat so it's ready the second the chicken comes out of the oil.
  • If the breading falls off during frying, your oil wasn't hot enough or you didn't press the coating firmly enough before dropping the chicken in.
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