Sweet Spicy Sriracha Chicken (Print View)

Tender chicken breasts glazed in a sticky honey and sriracha blend with garlic and lime zest.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 lbs)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons cornstarch

→ Glaze

05 - 1/3 cup honey
06 - 2 to 3 tablespoons sriracha sauce, adjust for desired heat
07 - 2 tablespoons soy sauce
08 - 1 tablespoon rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated (optional)
11 - 1 tablespoon lime juice

→ For Cooking and Garnish

12 - 2 tablespoons vegetable oil
13 - 2 green onions, thinly sliced (for garnish)
14 - 1 teaspoon toasted sesame seeds (for garnish)

# Directions:

01 - Pat chicken breasts dry and season evenly with salt and black pepper. Lightly dust each breast with cornstarch, shaking off excess.
02 - Combine honey, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger if using, and lime juice in a small bowl. Whisk until smooth and set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Sauté chicken breasts for 4 to 5 minutes per side until golden brown and fully cooked. Remove from skillet and keep warm.
04 - Reduce heat to medium. Pour glaze into the skillet and simmer, stirring occasionally, until slightly thickened, approximately 2 to 3 minutes.
05 - Return chicken to skillet, turning to coat thoroughly in glaze. Simmer for an additional 2 minutes until heated through and well coated.
06 - Remove from heat. Slice chicken and drizzle with remaining glaze. Garnish with sliced green onions and toasted sesame seeds before serving.

# Expert Advice:

01 -
  • It's genuinely restaurant-quality but takes less time than deciding what to order.
  • The glaze caramelizes into something so addictive you'll find yourself making it just to drizzle on rice.
  • It works perfectly when you want flavor without fussing or complicated techniques.
02 -
  • Don't skip patting the chicken dry; even a little moisture will prevent browning and you'll end up with steamed chicken instead of that beautiful golden exterior.
  • The glaze will thicken more as it cools, so pull it off heat when it looks slightly looser than you want the final texture to be.
  • Taste your glaze before it goes into the pan; this is your only real chance to adjust seasoning, and it takes two seconds but makes all the difference.
03 -
  • Brown your chicken in batches if your skillet is crowded; this takes an extra few minutes but prevents steaming and gives you that crust you're after.
  • Save a spoonful of glaze before it thickens to drizzle over each plate; it looks intentional and tastes incredible.
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