Honey Sriracha Chicken Bites (Print View)

Crispy chicken cubes coated in sticky honey Sriracha glaze, perfect for a spicy, savory snack.

# Components:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

→ Marinade

02 - 2 tablespoons buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Breading

07 - ¾ cup all-purpose flour
08 - ½ cup cornstarch
09 - 1 teaspoon paprika
10 - ½ teaspoon cayenne pepper
11 - ½ teaspoon salt

→ For Frying

12 - 2 cups vegetable oil

→ Honey-Sriracha Sauce

13 - 3 tablespoons honey
14 - 2 tablespoons Sriracha sauce
15 - 1 tablespoon soy sauce
16 - 1 tablespoon unsalted butter
17 - 1 teaspoon rice vinegar
18 - 1 clove garlic, minced

→ Garnishes

19 - 1 tablespoon sesame seeds
20 - 2 tablespoons chopped fresh chives or green onions

# Directions:

01 - Combine chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Toss to coat and let marinate for at least 15 minutes.
02 - In a shallow dish, mix together flour, cornstarch, paprika, cayenne pepper, and salt.
03 - Heat vegetable oil in a deep skillet or saucepan to 350°F.
04 - Dredge the marinated chicken pieces in the flour mixture, ensuring each piece is thoroughly coated.
05 - Fry chicken in batches for 4–5 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
06 - In a small saucepan over medium heat, combine honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic. Simmer for 2–3 minutes, stirring until butter melts and sauce thickens slightly.
07 - Toss hot chicken bites in the honey-Sriracha sauce until evenly coated.
08 - Transfer coated chicken to a serving platter. Sprinkle with sesame seeds and chopped chives or green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • Theyre dangerously easy to eat, crispy on the outside and juicy inside with just enough heat to keep you reaching for more.
  • The sauce clings to every crevice, so each bite delivers that perfect sweet-spicy punch without any sad dry spots.
  • You can prep them ahead and fry them fast, which means less stress and more time with people.
02 -
  • Dont skip the cornstarch in the breading, the first time I left it out the coating turned limp and soggy within minutes.
  • Make sure your oil is hot enough before you start frying, I learned this after a batch that soaked up oil like a sponge and tasted heavy instead of crisp.
  • Toss the chicken in the sauce right after frying while its still hot, the heat helps the sauce stick and soak in slightly.
03 -
  • Keep the fried chicken warm in a low oven while you finish batches, so everything stays hot when you toss it in the sauce.
  • If the sauce thickens too much as it cools, add a teaspoon of water and stir it over low heat until it loosens up again.
  • Use a splatter screen when frying to keep your stovetop clean, buttermilk-coated chicken likes to pop and spit.
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