Honey sriracha chicken is similar to orange chicken, except it’s made with honey and sriracha. It’s a little sweet and salty, with a spicy, tangy kick from the sriracha.
I’m pretty excited to share this honey sriracha chicken recipe I came up with the other day.
It’s similar to the popular Chinese American Orange Chicken dish, except the sauce is made with honey and sriracha sauce. I love the flavor and the way the thick glaze looks on the chicken with its shiny sheen.
Ingredients
- Boneless chicken thighs
- Honey
- Sriracha
- Garlic powder
- Cornstarch
- Soy sauce
- Onion powder
- Whisked egg
- Vegetable oil
Chicken: I like to use boneless, skinless chicken thighs for this recipe because they have more flavor. You can use the same amount of boneless skinless chicken breasts if you prefer.
Cornstarch: You will need to mix cornstarch with water that is added to the sauce to thicken it. You will also need some for coating the chicken before you cook it.
Soy sauce: I prefer low-sodium soy sauce.
Optional garnishes: I like to garnish with chopped scallions or green onions. You can also add some chopped peanuts for some crunch or toasted sesame seeds.
Recipe Tips
The cubed chicken is coated in egg and breaded before frying it in oil. Once it’s golden brown, drain it on paper towels.
The sauce ingredients are combined in a sauce pan and heated. Once boiling, add the cornstarch and water mixture and simmer until the sauce is thickened.
Toss the fried chicken pieces in the honey sriracha sauce and add the garnishes for serving.
We love to serve the chicken and sauce over cooked white rice, brown rice, cauliflower rice, or sometimes we have it with low mein.
You can also add a cooked vegetable on the side, like garlic broccoli or Chinese-style garlic green beans.
We really enjoyed this honey sriracha chicken and will definitely make it again soon.
More Chicken Recipes
Honey Sriracha Chicken
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
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.
I add a package of frozen sweet corn, or chunky pineapple, and, usually chopped pecans.
yum!
Yummy! Great idea to use up the siracha sauce that everyone has. And so easy to make, too.
The honey and sriracha is a great combination!
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.
Oh I think you’ll like this then! I agree that sriracha definitely is quite interesting. not just your ordinary hot sauce
So you found a use for those chicken thighs (from the chicken cracklings)? This sounds yummy, and a bit more sophisticated than orange chicken 🙂
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.