Spicy Honey Sriracha Chicken (Printable version)
Juicy chicken glazed in sweet spicy honey sriracha sauce. Ready in 40 minutes with bold Asian fusion flavors.
# What you need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Marinade/Sauce
02 - 1/4 cup sriracha sauce
03 - 1/4 cup honey
04 - 2 tbsp soy sauce
05 - 1 tbsp rice vinegar
06 - 2 tbsp olive oil, plus extra for searing
07 - 3 garlic cloves, minced
08 - 1 tbsp fresh ginger, grated
09 - 1/2 tsp black pepper
→ Garnish
10 - 1 tbsp toasted sesame seeds
11 - 2 green onions, thinly sliced
12 - Lime wedges
# How To:
01 - In a medium bowl, whisk together sriracha, honey, soy sauce, rice vinegar, olive oil, minced garlic, grated ginger, and black pepper until thoroughly combined.
02 - Add chicken pieces to the bowl and toss well to coat evenly. Let marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of olive oil and swirl to coat the surface.
04 - Remove chicken from the marinade, reserving the liquid. Cook chicken in batches without overcrowding until golden brown and cooked through, approximately 6–8 minutes.
05 - Pour the reserved marinade into the pan. Simmer for 2–3 minutes until the sauce thickens and becomes glossy, tossing chicken continuously to coat evenly.
06 - Transfer to a serving platter and garnish with toasted sesame seeds, sliced green onions, and fresh lime wedges. Serve immediately.
# Expert Advice:
01 -
- The sauce hits every crave-worthy note at once without any hard-to-find ingredients
- Comes together faster than delivery and tastes infinitely better
02 -
- Overcrowding the pan is the enemy of that golden sear you want
- Let the sauce reduce until it coats the back of a spoon
03 -
- Pat the chicken dry before adding to marinade for better coating
- Let the pan get properly hot before adding any chicken