I’m pretty excited to share this recipe I came up with the other day.
It’s similar to the popular Chinese American Orange Chicken dish, except it’s made with a honey and sriracha sauce. It’s a little sweet, a little salty, with a spicy tangy kick from the sriracha.
Mr. K suggested that I add some chopped peanuts next time for a little crunch, but he really liked this too.
I really enjoyed making orange chicken and I’ve been searching for similar dishes. I came across a lot of recipes using honey and I decided to try making my own creation by mixing honey and sriracha sauce.
I love the way the thick glaze looks on the chicken with its shiny sheen. I’ll definitely be making this again.
Honey Sriracha Chicken
1 lb raw boneless chicken thigh meat, cut into bite-sized cubes
1/2 cup honey
6 tsp sriracha
1 tsp garlic powder
1 cup water + 2 tbsp cornstarch
2 tbsp low sodium soy sauce
1 tsp onion powder
1 cup cornstarch for coating
1 whisked extra large egg, for coating
vegetable oil for frying
3 tbsp chopped fresh scallions (optional, for garnish)
1/4 cup chopped unsalted roasted peanuts (optional, for crunch)
2 cups cooked rice (for serving)
1. Pour oil into frying pan at least 1 inch deep and heat to medium heat. In a small bowl, whisk egg. In a separate small bowl, pour 1 cup cornstarch. Coat chicken cube first in egg mix, then coat in cornstarch and then put into heated frying pan. Fry for a few minutes until chicken is a golden brown. You can do a few pieces at a time, in small batches until all the chicken is used up. Place already fried chicken aside on plate lined with paper towel.
2. In a small saucepan, add the honey, sriracha, garlic powder, soy sauce and onion powder. Turn saucepan to low heat. Completely dissolve cornstarch into water in a small bowl and add to sauce. Bring to a low boil and cook until sauce becomes thick.
3. Set aside about 1/3 of the sauce. Leave remaining 2/3 in saucepan and add in fried chicken pieces and coat with sauce. (If your sauce pan is too small, you can also move the sauce and chicken to a bigger pan to finish cooking. If desired, add chopped peanuts. Serve chicken over rice. Pour the remaining sauce on top the chicken before serving. Garnish with chopped scallions.