Spice Up Dinner with Honey Sriracha Chicken
Spice Up Dinner with Honey Sriracha Chicken! If you love bold flavors with just the right balance of sweet and heat, this dish is for you. Juicy chicken is coated in a sticky, flavorful glaze that will have everyone reaching for seconds. It’s quick, easy, and perfect for busy nights—one bite, and you’ll be hooked!
INGREDIENTS YOU’LL NEED:
- 3 lbs Chicken Breasts (boneless, skinless) – About three large breasts, split in half to create thinner cutlets for even cooking.
- ½ cup Flour – Lightly coats the chicken to give it a golden, crispy exterior.
- 1 teaspoon Garlic Powder – Adds a warm, savory depth to the chicken seasoning.
- 1 teaspoon Onion Powder – Enhances the flavor with a mild, sweet onion taste.
- Salt and Black Ground Pepper (to taste) – Brings out the natural flavors and adds a hint of spice.
- 3 tablespoons Vegetable Oil – Used for frying to achieve a crispy texture while keeping the chicken juicy.
Honey Sriracha Sauce (whisk together):
- ½ cup Honey – Adds a natural sweetness to balance the heat of the sriracha.
- 4 tablespoons Sriracha Sauce – Gives the dish a bold, spicy kick (adjust based on heat preference).
- 4 tablespoons Soy Sauce – Adds a deep, umami-rich saltiness to the sauce.
- 2 tablespoons Rice Vinegar – Brings a slight tang to balance the sweetness and spice.
- 5 cloves Garlic (minced) – Infuses the sauce with rich, aromatic garlic flavor.
- 2 teaspoons Sesame Oil – Adds a subtle nutty depth to round out the sauce.
RESTAURANT QUALITY HONEY SRIRACHA CHICKEN:
- Sweet and spicy perfection – The honey and sriracha create the perfect balance of sweet and heat, so there’s something for everyone.
- Quick and easy – I can whip this up in about 30 minutes, making it perfect for busy weeknights.
- Versatile and crowd-pleasing – It pairs with rice, noodles, or veggies, so I can customize it to fit my family’s tastes.
HOW TO PREPARE DELICIOUS SWEET AND SPICY CHICKEN?
Time needed: 30 minutes
- Prepare the Chicken:
Slice the chicken breasts in half lengthwise to create cutlets. In a shallow bowl, mix the flour, garlic powder, onion powder, salt, and black pepper. Lightly dredge each chicken cutlet in the flour mixture, shaking off any excess.
- Cook the Chicken:
Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add the chicken cutlets in a single layer and cook for about 4-5 minutes per side, until golden brown, and cooked through (internal temp of 165°F). Remove from the pan and set aside on a plate. - Make the Honey Sriracha Sauce:
In a small bowl, whisk together the honey, Sriracha sauce, soy sauce, rice vinegar, minced garlic, and sesame oil. - Coat the Chicken:
In the same skillet, reduce heat to low and pour in the sauce mixture. Let it simmer for 1-2 minutes, stirring until slightly thickened. Add the cooked chicken back into the skillet, tossing it in the sauce until fully coated. - Serve & Enjoy:
Serve hot over rice, noodles, or steamed vegetables. Garnish with sesame seeds and chopped green onions for extra flavor. Enjoy!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, I sometimes swap in chicken thighs for extra flavor, though they may need a bit more time to cook.
I check that the internal temperature reaches 165°F, or I cut into a piece to make sure it’s no longer pink.
Yes, I often prepare it in advance and reheat it gently on the stove to keep the chicken tender and the sauce flavorful.
I sometimes substitute it with apple cider vinegar, though I find rice vinegar gives the perfect tang for this dish.
SWEET HONEY SRIRACHA CHICKEN RECIPE ADD-INS AND VARIATIONS:
- Chicken Type: I sometimes swap chicken breasts for thighs when I want a juicier, more flavorful result, even though they may need a bit more cooking time.
- Sweetener: If I run out of honey, I’ll use maple syrup or agave nectar to achieve a similar sweet, sticky glaze.
- Spicy Sauce: When I want a different heat profile, I experiment with chili garlic sauce instead of Sriracha for a slightly different kick.
- Soy Sauce Alternative: For a gluten-free twist, I substitute soy sauce with tamari or coconut aminos without sacrificing depth of flavor.
- Vinegar Swap: If I don’t have rice vinegar, I use apple cider vinegar to add that same tangy brightness to the sauce.
- Sesame Oil Variation: When sesame oil is low, I drizzle a bit of olive oil and sprinkle toasted sesame seeds to maintain that nutty note in the sauce.
WHAT IS COMMONLY SERVED WITH SPICY SRIRACHA HONEY CHICKEN?
I serve my Honey Sriracha Chicken over a bed of steamed rice that soaks up all the delicious sauce. I often pair it with stir-fried vegetables like broccoli and bell peppers for a fresh crunch, and sometimes a light salad or noodles to mix things up. These sides perfectly complement the bold flavors of the chicken, creating a balanced, satisfying meal that’s a hit at family dinners.
HOW ARE LEFTOVER SRIRACHA CHICKEN STORED AND REHEATED?
I store leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to eat them again, I reheat the chicken and sauce on the stovetop over low heat, stirring occasionally. I add a splash of water or broth if the sauce gets too thick, so it stays smooth and tasty. This way, every bite is almost as good as when it was first made.
CAN HONEY SRIRACHA CHICKEN BE FROZEN FOR LATER?
Yes, leftovers can be frozen for later. I let the dish cool completely, then pack it in an airtight container or freezer bag and freeze it for up to 3 months. When I’m ready to enjoy it again, I thaw it overnight in the fridge and gently reheat it on the stovetop. The texture might change a bit, but the flavor stays delicious.
LOOKING FOR MORE CHICKEN RECIPES? TRY THESE!
Caramelized Onion Creamy Smothered Chicken: Tender chicken breasts are topped with golden, caramelized onions and a creamy, savory sauce that makes every bite rich and satisfying. The sweet onions blend beautifully with the creamy sauce, creating a perfect balance of flavors that feels like a cozy hug on a plate.
Simple Honey Garlic Chicken Drumsticks: With tender, juicy chicken coated in a sticky, sweet, and savory honey garlic glaze, this recipe is not only easy to make but also packed with flavor.
Irresistibly Juicy Garlic Parmesan Chicken: This recipe combines tender, golden chicken with a rich, garlicky Parmesan sauce that’s perfect for spooning over pasta, rice, or veggies.
Spice Up Dinner with Honey Sriracha Chicken
Equipment
- Large Skillet
Ingredients
- 3 lbs Chicken Breasts (boneless skinless)(about 3 Large Breasts)(split in half into cutlets)
- ½ cup Flour (for dredge)
- 1 teaspon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Black Ground Pepper (to taste)
- 3 tablespoon Vegetable Oil (to fry the chicken cutlets)
Honey Sriracha Sauce (whisk ingredients together):
- ½ cup Honey
- 4 tablespoons Sriracha Sauce (adjust to taste)
- 4 tablespoons Soy Sauce
- 2 tablespoon Rice Vinegar
- 5 cloves Garlic (minced)
- 2 teaspoons Sesame Oil
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create cutlets. In a shallow bowl, mix the flour, garlic powder, onion powder, salt, and black pepper. Lightly dredge each chicken cutlet in the flour mixture, shaking off any excess.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add the chicken cutlets in a single layer and cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temp of 165°F). Remove from the pan and set aside on a plate.
- Make the Honey Sriracha Sauce: In a small bowl, whisk together the honey, Sriracha sauce, soy sauce, rice vinegar, minced garlic, and sesame oil.
- Coat the Chicken: In the same skillet, reduce heat to low and pour in the sauce mixture. Let it simmer for 1-2 minutes, stirring until slightly thickened. Add the cooked chicken back into the skillet, tossing it in the sauce until fully coated.
- Serve & Enjoy: Serve hot over rice, noodles, or steamed vegetables. Garnish with sesame seeds and chopped green onions for extra flavor. Enjoy!