Honey Sriracha Chicken – little flavor bombs of light, crispy chunks of chicken in the most amazing tangy, sweet, and spicy Honey Sriracha Sauce. Quick and easy, you’ll love this sweet and spicy chicken recipe that’s big on flavor and ready in under 30 minutes!
For the sauce:
- ¼ cup (72g) CHA! by Texas Pete® Sriracha Sauce
- 1 tablespoon cornstarch
- ¼ cup (60g) rice wine vinegar
- 2/3 cup (226g) honey
- 3 tablespoons (54g) soy sauce
- 2 tablespoons (32g) freshly squeezed lime juice
For the chicken:
- 1 ½ lb (680g) boneless skinless chicken breasts cut into 3/4-inch cubes
- 2 large egg whites
- ½ teaspoon salt, divided
- 1 cup cornstarch (112g)
- ½ teaspoon baking soda
- 3 cups vegetable oil or enough to fill the pan 1-inch deep
- 1 teaspoon vegetable oil
- 1 tablespoon garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- sliced green onion
- sesame seeds
Dredge the chicken:
- Whisk egg whites in a bowl or pie dish. Add chicken and ¼ teaspoon salt. Stir until all chicken is coated.
- In a second bowl or pie dish, whisk cornstarch, baking powder, and ¼ teaspoon salt to combine. Dredge the chicken pieces in the cornstarch until all surfaces are covered. Place on a baking/cooling rack and repeat until all chicken is coated.
Mix the sauce ingredients:
- In a bowl, combine the cornstarch and vinegar. Stir until the cornstarch is dissolved. Add the CHA! by Texas Pete® Sriracha Sauce, honey, soy sauce, and lime juice. Stir to combine and set aside.
Cook the chicken:
- Heat an inch of frying oil in a large pan over high heat until it reaches 380° The higher the sides, the less mess. A hotter oil will let the chicken get a crunchy golden interior without overcooking on the inside. Hotter oil also means less oil will be absorbed.
- Fry the chicken in batches, being careful to not crowd the pan, until golden on the outside and done inside. Place on a baking/cooling rack.
Finish the sauce and combine:
- Heat 1 teaspoon oil in a skillet or large pan over medium high heat. Sauté the garlic and ginger briefly, until softened and fragrant but not browned, about 30 seconds.
- Add the combined sauce ingredients and cook until it bubbles. The sauce will thicken and become syrupy.
- Add the chicken and toss to coat.
- Garnish with sesame seeds and sliced green onions and serve.
To sauté the chicken:
- Combine 1 egg white and 2 tablespoons (20g) cornstarch in a medium sized bowl and whisk until thoroughly combined. Stir in chicken until all pieces are evenly coated.
- Heat a large pan over high heat. You want the pan to be nice and hot so the outside of the chicken browns and crisps, while the inside stays juicy.
- Add 1 tablespoon oil to pan, let it get hot, then add half of the chicken, dropping in the pieces one by one without the pieces touching each other. Don’t stir or move the chicken until a brown crust forms on the bottom.
- Flip the pieces so the other side browns. You can add an additional tablespoon of oil when flipping the chicken, if desired.
- Then stir the chicken so some of the sides turn golden. Cook until chicken is done inside.
- Remove chicken from pan and repeat with the second half of chicken.
Air Fryer Chicken: Follow the directions for coating and dredging the chicken in cornstarch. Spray the air frying rack and both sides of the coated chicken with cooking spray (I use an olive oil spray). Cook in the air fryer at 425 F for about 10 minutes, until crispy and golden on the outside and cooked on the inside.
Oven Baked Honey Sriracha Chicken: Follow the directions for coating and dredging the chicken in cornstarch. Spray a baking rack and both sides of the coated chicken with cooking spray. Place the rack on a baking sheet and broil about 8 inches away from the broiler. Flip half way through cooking. Broil until crispy and starting to turn golden on the outside and cooked through on the inside, about 15 minutes. Be careful not to over cook the chicken.
- Cuisine: American, Asian
Keywords: chicken, stir fry, easy dinner, sriracha, spicy, sweet