Save I threw together the first batch of these on a Thursday night when friends texted they were coming over in an hour. I had chicken thawing and a bottle of Sriracha staring at me from the fridge door. Twenty minutes of chopping and frying later, the kitchen smelled like a carnival stand met a Thai street cart. When I tossed those golden bites in that glossy, sticky sauce, I knew I'd stumbled onto something that would outlast the night.
My sister calls these her secret weapon for potlucks because they disappear before the main dishes even get touched. She once made a double batch for a birthday party and still ran out. Now she hides a small bowl in the kitchen for herself before setting the rest out, which I think is both selfish and completely understandable.
Ingredients
- Boneless, skinless chicken breasts: Cut them into even cubes so they cook at the same rate, nobody wants a mix of charred and undercooked.
- Buttermilk: It tenderizes the chicken and gives the breading something to grip onto, if you dont have it, plain yogurt thinned with a splash of milk works.
- Garlic powder and onion powder: These build a savory base that balances the sweetness of the honey later.
- All-purpose flour and cornstarch: The cornstarch is the secret to that extra-crispy shell, dont skip it.
- Paprika and cayenne pepper: Paprika adds color and a hint of smokiness, cayenne brings the first layer of heat before the Sriracha joins in.
- Vegetable oil: You need enough to submerge the chicken pieces, anything neutral works but avoid olive oil, it smokes too easily.
- Honey: It thickens as it heats and gives the sauce that glossy, stick-to-your-fingers finish.
- Sriracha sauce: The star of the show, start with the recipe amount and adjust up if you like your food with a kick that lingers.
- Soy sauce: Adds umami and a touch of salt, balancing the sweetness without making it cloying.
- Unsalted butter: A small knob melts into the sauce and gives it a silky richness that makes it cling better.
- Rice vinegar: Just a teaspoon cuts through the sweetness and keeps the sauce from feeling one-dimensional.
- Garlic, minced: Fresh garlic in the sauce makes it come alive, the powdered stuff in the marinade is fine but here you want the real thing.
- Sesame seeds and chives: Optional but they add a little crunch and a pop of green that makes the platter look like you tried.
Instructions
- Marinate the chicken:
- Toss the chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Let them sit for at least 15 minutes, this short soak tenderizes the meat and seasons it from the inside out.
- Prepare the breading:
- In a shallow dish, whisk together flour, cornstarch, paprika, cayenne, and salt. The cornstarch is what gives you that shattering crunch when you bite in.
- Heat the oil:
- Pour vegetable oil into a deep skillet or saucepan and heat it to 175 degrees Celsius. Use a thermometer if you have one, too cool and the chicken gets greasy, too hot and it burns before cooking through.
- Coat the chicken:
- Lift each piece from the marinade, letting excess drip off, then dredge it in the flour mixture, pressing gently so it sticks. Shake off any loose coating before frying.
- Fry in batches:
- Drop the chicken into the hot oil without crowding the pan, fry for 4 to 5 minutes, turning occasionally, until golden brown and cooked through. Transfer to paper towels to drain.
- Make the sauce:
- In a small saucepan, combine honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic over medium heat. Stir until the butter melts and the sauce simmers and thickens slightly, about 2 to 3 minutes.
- Toss and serve:
- Put the hot chicken bites in a large bowl, pour the sauce over, and toss until every piece is glossy and coated. Transfer to a platter, sprinkle with sesame seeds and chives, and serve immediately while theyre still hot.
Save 
Save One night I made these for a quiet dinner at home and ended up eating half the batch standing at the stove, licking my fingers between bites. My partner walked in, saw the empty bowl, and just laughed. Sometimes the best meals are the ones you never make it to the table with.
Getting the Crispiest Coating
The key is in the double starch, flour gives structure but cornstarch creates those delicate, glassy shards that shatter when you bite. If you want even more crunch, dip the floured chicken back into the buttermilk and coat it again before frying. It adds an extra layer that stays crispy longer, even after saucing.
Adjusting the Heat Level
Two tablespoons of Sriracha gives you a noticeable kick without overwhelming the sweetness, but if you like it milder, start with one tablespoon and taste the sauce before tossing. For serious heat lovers, add a pinch of red pepper flakes to the sauce or bump the cayenne in the breading. Just remember the heat builds as you eat, so start conservative if youre serving a crowd.
Serving and Storing Tips
These are best eaten hot and fresh, right after tossing in the sauce, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in a 200 degree Celsius oven for about 10 minutes to bring back some of the crispness, microwaving turns them rubbery. They also freeze well before saucing, just fry them, let them cool, and freeze in a single layer, then toss in sauce after reheating.
- Serve with ranch or blue cheese dip on the side to cool things down between bites.
- For a full meal, toss them over steamed jasmine rice and add some quick-pickled cucumbers.
- Leftovers make a great filling for wraps or grain bowls the next day.
Save 
Save These chicken bites have a way of turning ordinary nights into something people remember, whether youre feeding a crowd or just yourself. Make them once and youll understand why I always keep Sriracha stocked.
Recipe FAQ
- → How do I get the coating extra crispy?
Double-dip the chicken by marinating again and coating once more before frying. This creates a thicker, crunchier crust.
- → Can I adjust the spice level?
Yes, reduce the amount of Sriracha sauce for milder heat or add more for extra spice according to your taste.
- → What oil is best for frying these chicken bites?
Vegetable oil with a high smoke point is recommended to fry the chicken evenly and achieve a crispy texture.
- → Are there alternatives for soy sauce in the glaze?
For gluten-free or soy-sensitive options, tamari or coconut aminos can substitute soy sauce without compromising flavor.
- → How can I serve these chicken bites?
They pair well with dipping sauces like ranch or blue cheese and go nicely over steamed rice for a fuller meal.