Honey Sriracha Chicken Bites (Printable Version)

Tender chicken cubes coated in a sweet and spicy honey Sriracha glaze for a flavorful bite.

# Needed Ingredients:

→ 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

# Steps:

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

# Expert Advice:

01 -
  • They're golden, crunchy outside and impossibly tender inside, with a glaze that sticks to your fingers in the best way.
  • The honey and sriracha combination hits both your comfort cravings and your spice threshold without overwhelming either.
  • Twenty minutes of actual cooking means you can have these ready before anyone realizes they're hungry.
02 -
  • The chicken will continue cooking slightly after you remove it from the oil, so don't wait for it to look fully cooked in the pan—it'll be perfect by serving time.
  • Toss the bites in the hot sauce immediately after frying, while the exterior is still crunchy and receptive to the glaze clinging to it.
03 -
  • If you don't have a thermometer, test the oil with a single cube of bread—it should sizzle immediately and turn golden in about 60 seconds, giving you a reliable visual gauge for temperature.
  • Leftover sauce keeps in the fridge for a week and works beautifully as a glaze for roasted vegetables, tofu, or pork—so make extra if you're already making a batch.
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