Honey Garlic Sriracha Chicken

Crispy, tender boneless chicken breast cubes coated in a sticky honey garlic sriracha sauce. This Honey Garlic Sriracha Chicken is so easy to make, ready in just 20 minutes in one skillet. It tastes so good you'll never want to order takeout again. 

Originally published on December 7, 2022. This post has been updated with refreshed content and clearer recipe instructions.

The chicken breast cubes are coated in cornstarch and pan-fried until golden and crispy. They're then tossed in a sticky, sweet, and spicy glaze. 

Serve this over rice, noodles, tacos, or lettuce wraps. It's also delicious on its own. The bite-sized pieces make it perfect for parties or as an appetizer. I love to add crushed toasted peanuts for extra crunch. No matter how you serve it, it's sure to be a hit every time!

Why You'll Love This Recipe 

Ready in 20 minutes: This quick one-pan recipe is perfect for busy weeknights.

Crispy without deep frying: A light coating of cornstarch creates golden, crispy chicken using just a little oil.

Delicious sauce: Sweet, savory, tangy, and just the right amount of heat, this sauce is packed with flavor. 

Easy to customize: Make it with chicken breasts, chicken thighs, tofu, or shrimp, and adjust the spice level to suit your taste.

Budget-friendly: It is much less expensive than takeout. Feed your entire family for a fraction of dining out.

Ingredients You'll Need

Here are a few important notes about the ingredients. For measurements, see the recipe card below.

• Chicken: I use boneless, skinless chicken breasts, but boneless, skinless chicken thighs work just as well.
  
• Salt and black pepper: For seasoning the chicken.
  
• Cornstarch: Gives the chicken a light, crispy coating and helps thicken the sauce.
  
• Garlic: Fresh garlic adds plenty of flavor and pairs perfectly with the honey and sriracha.
  
• Red chili flakes: Add extra heat and flavor. Use more or less depending on your spice preference, or leave them out if you prefer.
  
• Oil: Use any neutral cooking oil, such as vegetable, canola, peanut, or soybean oil. I used peanut oil.
  
• Honey: Adds sweetness and balances the heat from the sriracha.
  
• Sriracha: Adjust the amount to make the sauce as mild or spicy as you like.
  
• Rice vinegar: Adds a touch of tanginess. Apple cider vinegar also works well.
  
• Soy sauce: Use regular or light soy sauce. Avoid dark soy sauce, as it will make the sauce too dark and overpower the flavor.
  
• Toasted sesame oil: A little goes a long way and adds a delicious nutty flavor to the sauce.

Garnish

I like to finish the chicken with sliced green onions and crushed toasted peanuts for extra flavor and crunch. You can also use sesame seeds or chopped cashews if you prefer.

Instructions (Step By Step)

• In a small bowl, whisk together the honey, sriracha, rice vinegar, soy sauce, and toasted sesame oil. Set aside.
• Season the chicken with salt and black pepper.
• Place the cornstarch in a shallow dish. Coat the chicken, shaking off any excess.
• Heat a large skillet over medium heat. Add 2½ tablespoons of oil and swirl to coat the pan. Arrange the chicken in a single layer and cook for about 2 minutes, or until golden on the bottom. Flip and cook for another 1-2 minutes, or until golden and cooked through. Transfer to a plate.

• Add the remaining 1 teaspoon of oil to the same skillet. Stir in the garlic and red chili flakes and cook for about 30 seconds until fragrant.
• Pour in the prepared sauce and cook until it begins to thicken. Return the chicken to the skillet and toss until every piece is well coated.
• Remove from the heat and garnish with crushed toasted peanuts and sliced green onions. Serve immediately.

Helpful Tips 

• Cut the chicken into even-sized pieces so it cooks evenly.
• Cook the chicken in batches if needed to keep it crispy.
• Don't overcook the chicken or it will become dry.
• Adjust the heat by adding more or less sriracha and red chili flakes.
• Whisk the sauce before adding it to the pan. The cornstarch can settle at the bottom, so giving it a quick whisk helps everything combine evenly.
• Serve immediately. The chicken is at its crispiest right after it's tossed in the sauce.

FAQs

If you love this honey garlic sriracha chicken, you'll definitely want to try my Crispy Honey Sriracha Chicken Tenders next.

More Homemade Takeout favorites

• Crispy Honey Garlic Chicken Thighs (Easy One-Pan Recipe)
• Easy Salt and Pepper Chicken Recipe (Chinese Style)
• Easy Panda Express Mushroom Chicken Copycat
• Easy Black Pepper Chicken Recipe 

Tried This Recipe?

If you try this recipe, please take a moment to leave a comment and rating. I love hearing from you, and it also helps other readers who are thinking of making the recipe.

Recipe

Honey Garlic Sriracha Chicken

Crispy, tender boneless chicken breast cubes coated in a sticky honey garlic sriracha sauce. This Honey Garlic Sriracha Chicken is so easy to make, ready in just 20 minutes in one skillet.

4.60 from 5 votes

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: Asian

Keyword: Honey Garlic Sriracha Chicken

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 379kcal

Author: Geetanjali

Ingredients 

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• 500 g 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
• salt and black pepper to taste
• 4½ tablespoons cornstarch
• 3 tablespoons peanut oil
• 1 teaspoon garlic minced
• ¼ teaspoon red chili flakes
• 2 tablespoons water or chicken broth
• 4 tablespoons honey
• 3 tablespoons sriracha
• 1 tablespoon light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil

Garnish

• 2 tablespoons green onions thinly sliced
• 2 tablespoons toasted peanuts crushed

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Instructions

• In a small bowl, whisk together the honey, sriracha, rice vinegar, soy sauce, and toasted sesame oil. Set aside.
• Season the chicken with salt and black pepper.
• Place the cornstarch in a shallow dish. Coat the chicken, shaking off any excess.
• Heat a large skillet over medium heat. Add 2½ tablespoons of oil and swirl to coat the pan. Arrange the chicken in a single layer and cook for about 2 minutes, or until golden on the bottom. Flip and cook for another 1-2 minutes, or until golden and cooked through. Transfer to a plate.
• Add the remaining 1 teaspoon of oil to the same skillet. Stir in the garlic and red chili flakes and cook for about 30 seconds until fragrant.
• Pour in the prepared sauce and cook until it begins to thicken. Return the chicken to the skillet and toss until every piece is well coated.
• Remove from the heat and garnish with crushed toasted peanuts and sliced green onions. Serve immediately.

Notes

• Cut the chicken into even-sized pieces so it cooks evenly.
• Cook the chicken in batches if needed to keep it crispy.
• Don't overcook the chicken or it will become dry.
• Adjust the heat by adding more or less sriracha and red chili flakes.
• Whisk the sauce before adding it to the pan. The cornstarch can settle at the bottom, so giving it a quick whisk helps everything combine evenly.
• Serve immediately. The chicken is at its crispiest right after it's tossed in the sauce.

Nutrition

Calories: 379kcal | Carbohydrates: 28g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 679mg | Potassium: 543mg | Fiber: 1g | Sugar: 18g | Vitamin A: 120IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 1mg

Nutrition Disclaimer:

Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.