Honey Sriracha Chicken

This homemade Honey Sriracha Chicken features tender chicken pieces fried until crispy and covered in a sticky honey sriracha glaze. The combination of honey, garlic, soy sauce, and sriracha creates the ultimate sweet heat flavor. This sticky chicken is way better than takeout!

I have another weeknight meal for you that will become an instant hit in your home! Because my Better Than Takeout Chinese Orange Chicken recipe is so popular, I created this Sticky Sriracha Chicken as a delicious way to switch up the flavors.

It all starts with crispy, golden-fried chicken tossed in a sticky sweet-heat honey sriracha glaze — this homemade honey sriracha chicken tastes just like your favorite takeout, but even better. Each bite is crunchy on the outside, juicy on the inside, and coated in a bold sauce made with honey, garlic, soy sauce, and spicy sriracha. It’s the perfect easy dinner when you are craving something comforting, flavorful, and a little bit fiery.

You can also tailor the spiciness by reducing or increasing the amount of sriracha in the sauce, making this recipe completely customizable.

Ingredients:

Scroll down to the recipe card to see the amounts. We take juicy, tender homemade fried chicken and coat it in a sticky honey sriracha glaze that’s full of sweet heat!

FRIED CHICKEN:

• Chicken– The star of the recipe. Boneless, bite-sized pieces cook quickly and stay juicy inside while getting crispy outside.
• Eggs– Help the flour and cornstarch coating stick to the chicken, creating a thick, crispy crust.
• Flour– Provides structure to the coating and helps create that golden fried exterior.
• Cornstarch– The secret ingredient for extra crispy chicken. Cornstarch makes the coating lighter and crunchier.
• Oil– Used for frying the chicken to crispy perfection.
• Salt and Pepper

HONEY SRIRACHA SAUCE:

• Honey– Adds sweetness and creates the sticky glaze that coats the chicken.
• Sriracha– Provides the spicy kick and signature flavor.
• Soy Sauce– Adds savory, umami flavor and balances the sweetness.
• Garlic– Adds bold flavor and depth to the sauce.
• Salt and Pepper
• Green Onions– Adds freshness, color, and a mild onion flavor for garnish.

How to make this Sticky Honey Sriracha Chicken:

1. Prepare the chicken:

1. Cut the chicken into 1 to 1 1/2-inch bite-size pieces. Pat the chicken pieces dry.
2. Prepare the Coating. Place flour and cornstarch in a shallow dish or pie plate. Add salt and pepper, then stir well to combine. In a separate shallow bowl, whisk 2 large eggs until smooth.
3. Working one piece at a time, dip the chicken into the egg mixture, letting any excess drip off, then press it into the flour-cornstarch mixture until fully coated.
4. Set the coated chicken pieces on a plate and let them rest for 5 minutes so the coating adheres and fries up crisp.

2. Heat the oil

Pour oil into a deep skillet or pot until it’s 1–2 inches deep. Heat to 350°F degrees.
If you don’t have a thermometer, drop in a pinch of cornstarch, and if it sizzles immediately, the oil is ready.

3. Fry the chicken

Carefully add chicken in small batches so the oil temperature stays steady.
Fry for 4–6 minutes, turning occasionally, until a medium golden brown color, is crispy on the outside, and the internal temperature reaches 165°F. Transfer to a paper-towel-lined plate.

4. Make the sauce

In a small saucepan, combine honey, sriracha, garlic, and soy sauce. Bring to a gentle simmer over medium heat for 2–3 minutes. Taste and add salt and pepper, if desired. For a thicker glaze, stir in 1 tsp cornstarch mixed with 1 tsp water and simmer until glossy.

5. Toss and serve

Add the fried chicken to a large skillet or bowl, pour the warm sauce over top, and toss until evenly coated. Serve immediately for maximum crispiness. Sprinkle with green onions.

Tips for frying chicken:

• Don’t overcrowd the pan– Fry in batches so the chicken stays crispy instead of steaming.
• Use cornstarch for maximum crispiness– Cornstarch makes a huge difference in creating a crunchy coating.
• Switch out your oil- Make sure your oil is fresh and not full of excess coating to make the freshest fried chicken.

Do you need to cook the sauce?

Yes — briefly simmering the honey sriracha sauce:

• Melds the garlic, soy, and honey flavors
• Slightly thickens the glaze
• Helps it cling beautifully to the crispy chicken

It only takes 2–3 minutes in a small pan.

Frequently Asked Questions (FAQ’s):

What do I serve this Sweet and Spicy Honey Sriracha Chicken with?

• Coconut Rice
• Peanut Noodles
• Garlic Green Beans (Din Tai Fung)
• Fried Rice
• Baked Dumplings
• Chow Mein

Storage:

Refrigerator:
Store in an airtight container for up to 4 days. It might lose its crispiness but will still taste delicious.

Reheat:
Reheat in the air fryer or oven at 375°F until warm and crispy.

Asian Recipes:

Cashew Chicken

Chinese Orange Chicken

Sweet and Sour Chicken

Chinese Lemon Chicken