Honey Sriracha Chicken Bites (Print)

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

# Ingredients:

→ 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

# Instructions:

01 - Combine chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Toss to coat evenly and marinate for at least 15 minutes.
02 - Mix flour, cornstarch, paprika, cayenne pepper, and salt in a shallow dish until well combined.
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 thoroughly 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 the sauce slightly thickens, about 2 to 3 minutes.
07 - Toss the hot fried 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.

# Pro Tips:

01 -
  • The crispy coating stays crunchy even after tossing in that glossy, spicy-sweet glaze.
  • It comes together fast enough for a weeknight but feels special enough to serve guests.
  • You control the heat, so it works for spice lovers and cautious eaters alike.
  • Leftovers reheat beautifully in the oven, keeping that satisfying crunch.
02 -
  • Don't skip the marinating step—it tenderizes the chicken and makes the breading stick better, which means fewer sad, naked pieces floating in the oil.
  • Keep the oil temperature steady by frying in small batches and letting it come back to heat between rounds.
  • Toss the chicken in the sauce right before serving, or the coating will soften and lose that satisfying crunch.
03 -
  • Use a wire rack over the paper towels when draining—it keeps the bottom from getting soggy.
  • Make the sauce while the last batch fries so everything is hot and ready at the same time.
  • If you don't have buttermilk, mix 2 tablespoons of milk with a squeeze of lemon juice and let it sit for 5 minutes.
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