Honey Sriracha Chicken

honey sriracha chciken in a white plate.

Crispy and Sticky Honey Sriracha Chicken is sweet, spicy, salty with a touch of sourness!!!! Delicious served with all your Asian fried rice or noodles.

Course Chicken

Cuisine Chinese

Keyword Honey Sriracha Chicken, honey sriracha sauce, spicy sriracha chicken, sriracha chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings Sevings

Calories 381kcal

Author Maria Doss

Ingredients

For the Chicken

1 and ½ pounds boneless skinless chicken thighs, cut into bite size chunks
1 egg
1 + ⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon vegetable oil + more for frying
½ cup cornstarch
½ cup all purpose flour

For the Honey Sriracha Sauce

¼ cup + 2 tablespoons Sriracha sauce
¼ cup + 1 tablespoon honey
¼ cup water
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons butter
2 teaspoons lemon juice
1 teaspoon red pepper flakes or less if you like it less spicy

To garnish

Chopped scallions

Instructions

Add chicken, egg, salt, pepper and 1 tablespoon vegetable oil into a medium bowl and stir well, until well combined.
Pour enough vegetable oil into a large wok or deep skillet, until it reaches about 1 to 1 and ½ inches in height. Heat over high heat, until hot (about 375°F)
In the meantime, add cornstarch and flour to the chicken and toss well, so that every chicken piece is coated with the flour mixture on all sides.
Deep fry chicken pieces in batches (do not overcrowd the pan), until golden and crisp (3 to 4 minutes). Drain on a paper towel lined platter and repeat process until all chicken is done.
Add all sauce ingredients into another large frying pan or wok. Place the pan over medium-high heat and cook stirring to dissolve all ingredients and sauce begins to bubble.
Add chicken and continue stirring, until every chicken piece is coated well with the sauce (the sauce will be mostly evaporated at this point). Remove from heat and garnish with chopped scallions.

Notes

Spicy -This dish is a bit on the spicy side, but you can reduce the spiciness by skipping/reducing the red pepper flakes. OR you can increase the sweetness a touch. If you are like me and cannot have enough spice, then increase Sriracha.

Oil temperature – Deep frying in a moderately hot oil, might make the chicken overcooked. So make sure that the oil is hot.

Don’t overcrowd – Over crowding while deep frying will cool the oil down and result in a longer cooking time, thus resulting in over cooked chicken.

Chicken thighs: I used boneless, skinless chicken thighs in this recipe since it is almost impossible to overcook. But boneless, skinless chicken breasts may be used.

Nutrition