Honey Sriracha Chicken Bites (Printable)

Tender chicken pieces coated in a sticky honey Sriracha glaze with a crispy finish and a hint of spice.

# What You Need:

→ 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

# Steps:

01 - Combine chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Toss to coat evenly. Refrigerate and marinate for at least 15 minutes.
02 - In a shallow dish, mix together flour, cornstarch, paprika, cayenne pepper, and salt until well combined.
03 - Preheat vegetable oil in a deep skillet or saucepan to 350°F (175°C), maintaining this temperature for frying.
04 - Dredge marinated chicken pieces thoroughly in the flour mixture, ensuring each piece is evenly coated.
05 - Fry the coated chicken in batches for 4 to 5 minutes, turning occasionally, until golden brown and cooked through. Remove using a slotted spoon and drain on paper towels.
06 - Simmer honey, Sriracha sauce, soy sauce, butter, rice vinegar, and minced garlic in a small saucepan over medium heat. Stir until butter melts and the sauce thickens slightly, about 2 to 3 minutes.
07 - Immediately toss the hot fried chicken bites in the honey-Sriracha sauce until fully coated.
08 - Transfer coated chicken bites to a serving platter. Garnish with sesame seeds and chopped chives or green onions if desired. Serve hot.

# Expert Advice:

01 -
  • The honey and Sriracha create an addictive glaze that's sticky-sweet with just enough heat to keep you reaching for another bite.
  • Buttermilk keeps the chicken impossibly tender even after frying, and the cornstarch in the breading gives you an extra-crispy shell.
  • Forty minutes from start to serving means game day snacks or last-minute appetizers without the stress.
02 -
  • The oil temperature is non-negotiable—if it's too cool, your chicken absorbs oil and tastes greasy, but too hot and the outside burns while the inside stays raw.
  • Toss the hot chicken with the glaze immediately after draining, because warm chicken absorbs the sauce better than cold, and the flavors meld together as it cools slightly.
03 -
  • Use a thermometer to verify your oil temperature; even 10 degrees makes the difference between crispy and greasy.
  • Don't skip the rice vinegar in the glaze—it's what keeps everything balanced and prevents the sauce from becoming too heavy or one-dimensional.
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