Honey Sriracha Chicken

A sweet, spicy, and savory Honey Sriracha Chicken recipe made with Sriracha, honey, garlic, and soy sauce. Perfectly glazed chicken that’s crispy on the outside, juicy inside, and ready in under 40 minutes.

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Ingredients

For the Chicken

• 2 lbs (900 g) boneless, skinless chicken thighs (or chicken breasts)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• 2 tablespoons cornstarch (for light crisp coating)

• 2 tablespoons olive oil (for cooking)

For the Honey Sriracha Sauce

• ⅓ cup honey

• ¼ cup Sriracha

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar (or lime juice)

• 3 cloves garlic, minced

• 1 teaspoon grated fresh ginger (optional)

• 1 tablespoon butter (for glossy finish)

• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry, optional for thicker sauce)

Optional Garnish

• Sesame seeds

• Sliced green onions

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Step-by-Step Directions

Step 1: Prepare the Chicken

1. Pat the chicken dry with paper towels. This helps it brown better.

2. Season both sides with salt, pepper, paprika, and garlic powder.

3. Lightly coat the chicken with cornstarch. Shake off excess. This creates a light crust and helps the sauce stick.

Step 2: Cook the Chicken

1. Heat olive oil in a large skillet over medium-high heat.

2. Place chicken in the pan without overcrowding.

3. Cook for 5–7 minutes per side (depending on thickness) until golden brown and cooked through.

4. Internal temperature should reach 165°F (74°C).

5. Remove chicken from the pan and set aside.

Step 3: Make the Honey Sriracha Sauce

1. Reduce heat to medium.

2. In the same pan, add minced garlic and sauté for 30 seconds until fragrant.

3. Add honey, Sriracha, soy sauce, rice vinegar, and ginger.

4. Stir well and bring to a gentle simmer.

5. Let it cook for 3–5 minutes until slightly thickened.

6. If you prefer a thicker glaze, stir in the cornstarch slurry and cook for another 1–2 minutes.

7. Stir in butter at the end for shine and richness.

Step 4: Glaze the Chicken

1. Return the cooked chicken to the skillet.

2. Spoon the sauce over each piece.

3. Simmer for 2–3 minutes, turning the chicken to coat evenly.

4. The sauce should thicken and cling to the chicken.

Step 5: Serve

1. Remove from heat.

2. Garnish with sesame seeds and green onions if desired.

3. Serve hot with steamed rice, fried rice, noodles, or roasted vegetables.

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Tips for Best Results

• Use chicken thighs for juicier results; breasts work well but cook carefully to avoid drying.

• Adjust spice level by increasing or decreasing the amount of Sriracha.

• For baked version: Bake at 400°F (200°C) for 20–25 minutes, then toss in prepared sauce.

• For air fryer: Cook at 380°F (193°C) for 15–18 minutes, flipping halfway.

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Storage

• Refrigerate in an airtight container for up to 4 days.

• Reheat gently in a skillet or microwave.

• Freeze up to 2 months; thaw overnight before reheating.