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
- 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.