Go Back
–+ servings
Honey sriracha chicken on a white plate garnished with green onion and sesame seeds.

Honey Sriracha Chicken

Qashang
This Honey Sriracha Chicken is the perfect blend of sweet and spicy. Crispy fried chicken coated in a sticky sauce of honey, sriracha, lemon, and garlic makes it an addictive appetizer or a delicious meal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine American, Asian
Servings 4
Calories 599 kcal

Ingredients
  

For the chicken

  • 500 g (1.1 lb) boneless chicken, cut in 4 cm (1”) cubes
  • ¾ teaspoon salt
  • ½ teaspoon white pepper
  • ¾ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon ginger powder
  • 1 egg whisked
  • Cooking oil for frying

For coating

  • ½ cup all-purpose flour
  • ¼ cup cornflour (cornstarch)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika

For the sauce

  • 2 tbsp (30g) unsalted butter
  • 3-4 tablespoon sriracha sauce see note 2
  • 2 tablespoon honey
  • 1 tablespoon soy sauce regular or light
  • 1 teaspoon garlic powder
  • 2 tablespoon lemon juice
  • 1 tablespoon cornflour (cornstarch)
  • ½ cup water see note 3

For the garnish

  • Sesame seeds white & hulled
  • 2 green onion green part finely sliced

Instructions
 

  • Season the chicken with salt, white pepper, cayenne pepper, garlic powder and ginger powder. Mix and put aside for 10-15 minutes while you prepare rest of the things.
  • In a shallow dish, combine flour, cornflour (cornstarch), baking powder, salt and smoked paprika.
  • Bring a pot of oil to a temperature of 175°C (350°F) for deep frying the chicken.
  • To the chicken cubes, add a whisked egg and mix well.
  • Then press each chicken piece into the seasoned flour firmly on all sides. Rub it in to create a flaky texture.
  • Drop the chicken pieces into the hot oil, in a single layer, without overcrowding the pot. Move around with a slotted spoon after 3-4 minutes to have even browning.
  • Fry on medium heat till the chicken reaches an internal temperature of 165°C (74°F), which will take approximately 7-8 minutes. Remove in a sieve or on a wire rack when the chicken pieces are golden brown and crispy.
  • Combine all the sauce ingredients except butter in a small bowl.
  • Melt the butter in a medium-sized pan. Then pour in the sauce. On low heat, let the sauce thicken while stirring around. Keep an eye or the sauce will get lumpy because of the cornflour (cornstarch). Immediately remove the pan from heat when the sauce is slightly thicker.
  • Toss the fried chicken into the sticky honey sriracha sauce. Mix in half of the green onions and remove on a serving plate.
  • Garnish with sesame seeds and some more of the green onions. Serve with steamed white rice!

Video

Notes

  1. You can use boneless chicken breast or thighs. It’s totally up to you.
  2. Start with 2 tablespoon of sriracha sauce if you are not a fan of spicy food. Taste and add more if required.
  3. Depending on how much sauce you like in your honey sriracha chicken, you can increase or decrease the quantity of water. If you like it more sticky and with less sauce then start with ⅓ cup of water for this recipe and adjust accordingly from there.

Nutrition

Calories: 599kcalCarbohydrates: 29gProtein: 31gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.4gCholesterol: 137mgSodium: 1456mgPotassium: 592mgFiber: 1gSugar: 5gVitamin A: 637IUVitamin C: 13mgCalcium: 79mgIron: 2mg
Tried this recipe?Let us know how it was!
QR Code linking back to recipe