Honey Sriracha Chicken Bites (Printable)

Crispy chicken cubes coated in a sweet and spicy honey Sriracha sauce for flavorful bites.

# What You'll 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 (optional)

19 - 1 tablespoon sesame seeds
20 - 2 tablespoons chopped fresh chives or green onions

# How To Make It:

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

# Expert Suggestions:

01 -
  • The contrast of crispy exterior and tender chicken makes every bite addictive without feeling heavy.
  • That honey-Sriracha balance hits different—spicy enough to wake you up, sweet enough to make you reach for another.
  • Twenty minutes of actual work time means you can impress people on a weeknight without the stress.
02 -
  • If your oil temperature drops too much between batches, the chicken absorbs oil instead of crisping—let it come back up to temp before adding more pieces.
  • Toss the chicken in the sauce while it's still hot; cold chicken won't accept the glaze the same way and it'll just slide right off.
03 -
  • Use a thermometer for the oil temperature—it's the single biggest reason these come out crispy instead of greasy.
  • Don't overcrowd the pan when frying; giving each piece space means they brown instead of steam, and that's what creates the crust.
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