Pin it
This chicken dish brings together a wonderful mix of natural honey sweetness and the hot punch of Sriracha. The gooey coating sticks wonderfully to the juicy chicken bits, making an unbeatable combo that feels both homey and bold.
We started making this at home when we got tired of paying for takeout. Our homemade version lets us tweak how spicy we want it, and honestly, our sauce always comes out tastier than what we'd get delivered.
Key Components:
- Chicken: Go with thighs if you can - they stay juicier and hold flavor better
- Honey: Grab the raw, unfiltered stuff for better browning
- Sriracha: A new bottle will give you the best kick
- Soy Sauce: The light version works best to avoid too much salt
- Rice Vinegar: This gives the perfect zip - try not to swap it out
- Fresh Garlic: You can't skip this for real Asian flavor
How To Make It:
- Getting Chicken Ready:
- Grab some paper towels and dry those chicken pieces completely. Throw on plenty of salt and pepper. Let them sit out for 10 minutes so they'll cook evenly.
- Mixing Your Sauce:
- Grab a bowl and stir together your honey, Sriracha, soy sauce, rice vinegar, and chopped garlic until it's all mixed up. Give it a taste and add more heat if you want.
- First Cooking Stage:
- Get some veggie oil hot in a big pan over medium-high until it starts to shimmer. Add your chicken carefully, keeping space between pieces. Let them cook about 5-6 minutes until they look golden.
- Adding The Glaze:
- Turn the chicken over and lower the heat to medium. Pour your sauce mix all over. Watch it bubble up and get thicker while you spoon it over the chicken now and then.
- Finishing Up:
- Keep cooking while the sauce gets sticky and coats everything, around 8-10 minutes more. Your chicken should hit 165°F inside when it's done.
Pin it
I grew up eating tons of Asian food, and I've found the secret to amazing honey Sriracha chicken is all about how thick the sauce gets. My grandma always told me "you can't rush a good glaze."
Switch It Up:
You can play around with the basic sauce recipe. Throw in some fresh ginger, a bit of orange peel, or a splash of sesame oil for totally different flavors.
What Goes With It:
Plain jasmine rice soaks up all that yummy sauce, and a simple cucumber side dish gives a cool break from the heat.
Keeping Leftovers:
This stays good in sealed containers for up to 3 days. The funny thing is, the sauce often tastes even better the next day.
Complete Your Meal:
Try adding some quick stir-fried veggies or a cool noodle dish on the side to make it a full dinner.
Pin it
I've made this so many times for family dinners now, and I think we've finally got the sweet-hot balance just right. That sticky coating turns plain chicken into something everyone grabs seconds of - even the fussy eaters at our table.
Frequently Asked Questions
- → Is this very spicy?
- The heat level is up to you—stick with 2 tablespoons of Sriracha for mild, 3 for a kick, or more for serious spice.
- → Can I use breasts instead of thighs?
- Absolutely! Just keep in mind that chicken breasts may need a little less cooking time.
- → What sides go well with this?
- Pair with noodles, rice, or some steamed veggies for a full plate.
- → How long will this last?
- Keep leftovers in a sealed container in the fridge for up to three days.
- → Can I prep the sauce in advance?
- Definitely—store the sauce in your fridge for up to two days before cooking.