This baked honey sriracha chicken has the perfect balance of spicy and sweet plus it only takes about 30 minutes to make! Crispy baked chicken pieces are coated in a sweet and slightly spicy Honey Sriracha glaze. It’s a tasty weeknight meal that is healthier than the regular fried version.
This is a sponsored post on behalf of Foster Farms. All opinions expressed are my own.
It’s been a while since I shared a sriracha-flavored dish on the blog. We love adding sriracha and honey to our food, so this combination of the two flavors makes such an addicting sauce.
The honey and sriracha really balance each other out, so the dish is not overly sweet or overly spicy. Typically this dish involves frying the chicken first, but I decided to coat mine in panko breadcrumbs and bake it.
For this chicken recipe, you can also play around with the quantity for the sauce. I made sure to have extra sauce in the recipe so no one finds they don’t have enough sauce, but if you are trying to be healthier, you can always cut down on the sauce.
It’s healthier this way, much simpler to make, and just as delicious. To make it even better, for my chicken, I used Foster Farms’ Simply Raised Thin-Sliced chicken breast fillets.
Ingredients
- Boneless, skinless chicken breasts cut into bite-sized pieces
- Panko bread crumbs
- Whisked eggs
- Honey
- Sriracha sauce
- Garlic powder
- Low sodium soy sauce
- Onion powder
- Water and cornstarch mixed together
Chicken: You can also use the same amount of boneless, skinless chicken thighs instead of breasts.
How to Make It
Place the whisked eggs in a shallow bowl. Pour the panko into a separate bowl. Dip the chicken pieces in the egg and then roll them in the panko. Place the breaded chicken on a prepared baking sheet.
Bake the breaded chicken until the coating is golden brown and the chicken is cooked through.
While the chicken bakes, you can make the sauce. Combine the honey, sriracha, garlic powder, soy sauce, and onion powder in a saucepan. Bring the mixture to a low boil and then slowly add the cornstarch slurry.
Cook the sauce until it’s thickened and then take the pan off the heat.
Toss the baked chicken in the sauce until the pieces are evenly coated. You can garnish the honey sriracha chicken with chopped green onions for serving.
Side Dish Ideas
- White rice, brown rice, fried rice, or cauliflower rice.
- Vegetables like garlic broccoli, tossed green salad, or another veggie that you like.
Regular readers of the blog know I’ve definitely been focusing more on eating healthier and cleaner these past two years, trying to make healthier versions of popular dishes, buying more organic produce and produce from farmer’s markets. So Foster Farms’ new line of chicken which is all natural, no added sodium, antibiotic-free, and locally grown in California, really spoke to me.
Even the fresh new bright green packaging made me feel better about my choice. Foster Farms has been my go-to choice for years, so I’m happy they’ve come out with a line that fits with my goals of living a healthier lifestyle.
I found the chicken at my local Stater Bros. and the chicken breast cost $5.99/lb. The Simply Raised line is sold at most major supermarkets in CA, OR and WA and the new Foster Farms Organic line is in Costco and select grocery stores now. You can learn more about Foster Farms Simply Raised here.
More Chicken Recipes
- Keto Orange Chicken
- Chicken Teriyaki Pineapple Bowls
- PF Chang’s Chicken Lettuce Wraps
- Instant Pot Honey Garlic Chicken
- Tequila Lime Chicken
Baked Honey Sriracha Chicken
Ingredients
- 1 lb Foster Farms Simply Raised chicken breasts cut into 1-inch cubes
- 2 cups panko bread crumbs
- 2 extra large eggs whisked
For the sauce
- ½ cup honey
- 6 tsp sriracha sauce
- 1 tsp garlic powder
- 2 tbsp low sodium soy sauce
- 1 tsp onion powder
- ½ cup water + 1 ½ tbsp cornstarch
Instructions
- Prepare a large baking sheet with parchment paper. Preheat oven to 400F.
- Pour whisked eggs into a small bowl. Pour panko crumbs into a separate bowl. Dip chicken pieces first in egg and then roll into panko crumbs. Set onto baking sheet. Repeat with remaining chicken.
- Bake chicken for about 18-20 minutes until chicken is cooked and breading turns a golden brown.
- While chicken is cooking, prepare the sauce on the stove. Add the first five ingredients into a small pot or saucepan. Bring to a low boil. In a small bowl, dissolve cornstarch completely in ½ cup water. Slowly pour into sauce and immediately stir with a spoon so that the cornstarch mixture dissolves into sauce. Sauce should begin to thicken when it starts to bubble again. Let sauce continue to bubble at a low boil for about 30 seconds so that it thickens further. Turn off heat.
- Toss chicken pieces into sauce until fully coated. (You should have more than enough sauce for 1 lb of chicken.) Garnish with fresh chopped scallions if desired. Serve with rice and vegetables.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
My sauce was darker but still delicious
I also double crumbed the chicken with ordinary crumbs. Delicious!
it’s probably the soy sauce you used. I use a really low sodium one which is much lighter, but I’m glad it worked!