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.

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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.


8 Responses to “Honey Sriracha Chicken”

  1. Sandy — March 10, 2014 at 6:27 am

    So you found a use for those chicken thighs (from the chicken cracklings)? This sounds yummy, and a bit more sophisticated than orange chicken :-)

    • Kirbie replied: — March 10th, 2014 @ 9:09 am

      hehe, yup! You caught that. It still has that American-Chinese vibe to the dish, but I enjoyed it. And using sriracha rather than just regular hot sauce adds some interesting flavors.

  2. Bibs @ Tasteometer — March 11, 2014 at 2:32 am

    This looks amazing. I’ve just a large bottle of Sriracha on a recent visit to UK (can’t buy it in Spain) so I’m on a sriracha kick right now.

    • Kirbie replied: — March 11th, 2014 @ 10:28 am

      Oh I think you’ll like this then! I agree that sriracha definitely is quite interesting. not just your ordinary hot sauce

  3. Holly | Beyond Kimchee — March 11, 2014 at 4:10 am

    Yummy! Great idea to use up the siracha sauce that everyone has. And so easy to make, too.

    • Kirbie replied: — March 11th, 2014 @ 10:29 am

      The honey and sriracha is a great combination!

  4. Wonderingi — March 13, 2016 at 3:43 pm

    I add a package of frozen sweet corn, or chunky pineapple, and, usually chopped pecans.

    • Kirbie replied: — March 14th, 2016 @ 8:48 am


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