Pin It My neighbor knocked on my door one Saturday afternoon with a platter of these honey-Sriracha chicken bites and I was instantly hooked by the contrast of crispy exterior and that glossy, sweet-spicy glaze clinging to every piece. I pestered her for the recipe that evening, and after a few attempts in my own kitchen, I realized the magic wasn't just in the sauce but in the buttermilk marinade that kept the chicken tender underneath all that golden crunch. Now these have become my go-to when I need something that feels fancy but comes together faster than ordering takeout.
I made a double batch for a small dinner party last fall, and my friend who claims she doesn't like spicy food ate half the platter before realizing it. She kept saying it was the honey that made it different, how it softened the heat into something almost addictive rather than punishing. That night taught me that these bites aren't just another hot appetizer—they're a bridge between flavors that somehow feels both familiar and exciting.
Ingredients
- Chicken breasts: Cut into 1-inch cubes so they cook through quickly and stay tender; boneless and skinless saves time and lets the marinade work directly on the meat.
- Buttermilk: This is your secret weapon for keeping chicken moist—the acidity tenderizes while the fat keeps everything from drying out during frying.
- Garlic and onion powder: They dissolve into the marinade and season from the inside out, unlike fresh versions which can burn.
- Cornstarch in the breading: Mix it with flour for that signature crispy-fried texture that shatters when you bite down.
- Sriracha sauce: The backbone of your glaze; don't skip the rice vinegar or you'll lose the balance between heat and sweetness.
- Vegetable oil: You need enough to submerge the chicken fully for even cooking; check that it reaches 350°F before you start frying.
Instructions
- Marinate the chicken:
- Toss your cubed chicken with buttermilk and the powdered seasonings, making sure every piece gets coated. Let it sit for at least 15 minutes while you prep everything else; this is when the marinade starts softening the meat.
- Mix your breading:
- Combine flour, cornstarch, paprika, cayenne, and salt in a shallow dish. The cornstarch is essential here—it creates those crispy, shattering edges that make these bites irresistible.
- Heat the oil:
- Get your oil to exactly 350°F; use a thermometer if you have one because guessing leads to either greasy or undercooked chicken. You want it hot enough to crisp the outside while the inside finishes cooking through.
- Bread and fry:
- Dredge each piece thoroughly so the flour mixture sticks, then carefully lay them into the hot oil in batches—don't overcrowd the pan or the temperature drops and you get soggy bites instead of crispy ones. They'll need about 4 to 5 minutes, turning occasionally, until golden brown all over.
- Make the glaze:
- While chicken drains, combine honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic in a small saucepan. Simmer gently until the butter melts and everything comes together into a slightly thickened, glossy sauce that clings to the chicken.
- Toss and serve:
- Add the hot chicken to the warm glaze and toss until every piece is coated. Transfer to a serving platter, garnish with sesame seeds and chives if you like, and serve right away while everything is still warm.
Pin It I learned the value of these bites when a friend with two young kids asked for something to bring to a potluck that wouldn't need reheating and would appeal to picky eaters. They disappeared in minutes, and even the kids who claim to hate spicy food kept eating them. It was a reminder that good food, made with a little care, has a way of bringing people together regardless of their usual preferences.
The Crispy Factor
The secret to that shattering crunch comes down to the cornstarch and the oil temperature working together. Cornstarch fries up crispier than flour alone because its starch granules behave differently under heat, creating micro-air pockets that crisp up beautifully. I once skipped the cornstarch to save time and ended up with chicken that was more breaded than crispy—never again.
Balancing the Heat and Sweet
The magic of this glaze is that it never tips into being aggressively spicy because the honey and butter round out the Sriracha's edges. That rice vinegar is doing more work than you'd think, cutting through the richness and keeping everything bright. If you're heat-sensitive, you can reduce the Sriracha and add an extra tablespoon of honey, or if you want more kick, just add more Sriracha to taste.
Serving and Storage Ideas
These are best served warm and eaten within an hour of glazing, but they're still good at room temperature if you've got leftover bites. Reheat them gently in a warm oven rather than a microwave, which will make the breading soggy. I like serving these alongside cool ranch dip, blue cheese, or over steamed rice to turn them into a quick weeknight meal.
- Double-dip the chicken in buttermilk then flour mixture for an extra-thick, extra-crispy coating if you're feeling ambitious.
- Make the glaze ahead of time and gently reheat it while the chicken fries, so you're ready to toss immediately.
- These freeze beautifully after frying but before glazing—reheat in a 350°F oven for 10 minutes, then toss with fresh glaze.
Pin It These honey-Sriracha bites have become the dish people request when they visit, which is the highest compliment a home cook can get. Once you understand why each step matters, you'll find yourself making them again and again.
Recipe FAQs
- → How do I get the chicken bites extra crispy?
Double-dip the chicken pieces by marinating and coating them twice before frying. This creates a thicker crust that crisps up beautifully.
- → Can I adjust the heat level of the honey Sriracha glaze?
Yes, modify the amount of Sriracha sauce in the glaze. More Sriracha adds heat while less keeps it milder and sweeter.
- → What oil is best for frying chicken bites?
Use vegetable oil or any neutral oil with a high smoke point for frying at 175°C (350°F), ensuring crispy, evenly cooked bites.
- → How should I serve these chicken bites?
Serve immediately after coating with sauce, garnished with sesame seeds and chopped green onions or chives. Pair with dips or steamed rice if desired.
- → Are there gluten-free alternatives for coating?
Substitute all-purpose flour and cornstarch with gluten-free flour blends, and use tamari instead of soy sauce in the glaze for gluten-free options.