Spicy Honey Sriracha Chicken (Printable)
Juicy chicken glazed in sweet spicy honey sriracha sauce. Perfect for quick weeknight dinners.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Marinade/Sauce
02 - 1/4 cup sriracha sauce
03 - 1/4 cup honey
04 - 2 tbsp soy sauce
05 - 1 tbsp rice vinegar
06 - 2 tbsp olive oil (plus more for searing)
07 - 3 garlic cloves, minced
08 - 1 tbsp fresh ginger, grated
09 - 1/2 tsp black pepper
→ Garnish (optional)
10 - 1 tbsp toasted sesame seeds
11 - 2 green onions, thinly sliced
12 - Lime wedges
# How-To Steps:
01 - In a medium bowl, combine sriracha, honey, soy sauce, rice vinegar, olive oil, minced garlic, ginger, and black pepper. Mix thoroughly until well incorporated.
02 - Add chicken pieces to the marinade, toss well to coat evenly, and let marinate for at least 15 minutes (up to 2 hours for deeper flavor penetration).
03 - Heat a large nonstick skillet or wok over medium-high heat and add a splash of olive oil.
04 - Remove chicken from marinade (reserve leftover marinade) and cook in batches until golden brown and cooked through, 6–8 minutes per batch.
05 - Pour reserved marinade into the pan and simmer for an additional 2–3 minutes, until sauce thickens and becomes glossy, tossing chicken to coat evenly.
06 - Serve hot, garnished with sesame seeds, green onions, and lime wedges.
# Expert Suggestions:
01 -
- The balance between sweet honey and fiery sriracha creates that addictive sticky glaze coating every single piece
- It comes together in under 40 minutes but tastes like something from a proper Asian fusion restaurant
02 -
- Do not skip reserving that marinade, it reduces down into the most incredible sauce
- Letting the pan get properly hot before adding chicken prevents sticking and gives better color
03 -
- If the sauce reduces too much, splash in a tablespoon of water to loosen it back up
- Let the chicken rest for 5 minutes before serving so the juices redistribute