Pin it I discovered these honey-sriracha chicken bites on a lazy Sunday afternoon when I was supposed to be prepping for the week but instead got distracted trying to use up some buttermilk and a half-empty bottle of sriracha sitting in my fridge. The first batch came out golden and sticky, and I couldn't stop eating them straight from the pan, burning the roof of my mouth but completely unbothered. Now they're my go-to when friends pop by unexpectedly or when I need something that feels a little fancier than it actually is.
I made these for my partner's work friends one evening, and I remember standing in the kitchen listening to them light up around the kitchen counter, asking what the secret was. There wasn't one really, just buttermilk and patience and not being afraid of a little oil splatter, but that moment made me realize how a simple appetizer can become the thing people remember from your dinner.
Ingredients
- Boneless, skinless chicken breasts, cut into bite-sized cubes: The small size matters here because it means everything cooks through evenly and you get more of that golden, crispy exterior per bite.
- Buttermilk: This is your secret weapon for tenderness—it gently breaks down the proteins while adding a subtle tang that plays beautifully against the heat and sweetness.
- All-purpose flour and cornstarch: The cornstarch is the difference between a regular coating and one that stays shatteringly crisp, even when you toss everything in sauce.
- Paprika and cayenne pepper: These live in the breading, not just the sauce, which means every single bite has a baseline of warmth and depth before the honey-sriracha glaze even gets a chance to shine.
- Honey: Seek out something decent here if you can—it's the counterweight to all that heat and spice, and you'll taste it directly.
- Sriracha sauce: This is where you control your own heat level, so taste as you go and adjust without apology.
- Soy sauce and rice vinegar: These bring umami and a thread of acidity that keeps the glaze from feeling one-dimensional or sickeningly sweet.
- Fresh garlic, sesame seeds, and green onions: These aren't decorative—the sesame adds a toasted nuttiness that elevates everything, and the chives bring a sharp freshness that cuts through richness.
Instructions
- Marinate your chicken in buttermilk and spices:
- Toss your chicken cubes in buttermilk with garlic powder, onion powder, salt, and pepper, then let them sit for at least 15 minutes. I often do this while I'm gathering my other ingredients, and sometimes I let them marinate longer if I'm not rushed—the chicken just gets more tender.
- Mix your flour breading:
- Combine flour, cornstarch, paprika, cayenne, and salt in a shallow dish, making sure everything is evenly distributed. This is when your kitchen should start smelling like something good is about to happen.
- Heat your oil to the right temperature:
- Get your vegetable oil to 175°C (350°F) in a deep skillet or saucepan. Use a thermometer here—guessing means some bites will be pale and greasy while others are burnt.
- Dredge and coat thoroughly:
- Pull each buttermilk-soaked chicken piece from the bowl and roll it in the flour mixture, pressing gently so the coating adheres and doesn't just slide off. The double-dip method mentioned in the notes genuinely makes a difference if you want extra crunch.
- Fry in batches until golden:
- Lower the chicken carefully into the hot oil in batches—don't crowd the pan or the temperature drops and you end up with soggy bites instead of crispy ones. Fry for 4 to 5 minutes, turning occasionally, until everything is deep golden brown and cooked through. Use a slotted spoon to fish them out and drain them on paper towels while they're still hot.
- Make the honey-sriracha glaze:
- Combine honey, sriracha, soy sauce, butter, rice vinegar, and minced garlic in a small saucepan over medium heat. Stir as the butter melts and the sauce becomes a cohesive glaze with slight bubbles at the edges, which takes about 2 to 3 minutes and signals that it's thickened enough to cling properly.
- Toss and coat while everything is hot:
- Add your hot fried chicken bites directly to the warm glaze and toss gently until every piece is covered. The heat from the chicken keeps the sauce glossy and helps it adhere.
- Finish and serve immediately:
- Transfer to a serving platter and sprinkle with sesame seeds and chopped fresh chives if you have them. Serve right away while the exterior is still crispy and the inside is still warm.
Pin it There's a moment, usually right after I make these, where I'm standing at my stove licking sriracha glaze off my fingers like a person who has completely forgotten table manners, and I realize that food doesn't have to be complicated to be craveable. These bites proved that to me in the best way.
The Crispy Secret
The cornstarch in the breading is doing more work than you'd think. It fries up to a crispness that all-purpose flour alone simply can't achieve, and it stays crispy even after you've tossed everything in that sticky glaze. I learned this by accident after a batch with only flour came out soft and disappointing, and now I never skip it.
Heat and Balance
The beauty of this recipe is that the heat isn't trying to overwhelm you. Sriracha brings warmth and a touch of fruitiness, but the honey, butter, and soy sauce keep it approachable and even a little sweet. If you're serving these to people with varying spice tolerances, you can actually dial the sriracha down without losing the character of the dish entirely.
Serving and Variations
These are perfect on their own as appetizers, but I've also served them over steamed jasmine rice with a fried egg on top for a casual dinner, or alongside cooling ranch or blue cheese dip when people need something to temper the heat. They're forgiving enough that you can repurpose them easily.
- Make these up to a few hours ahead and reheat them gently in a 180°C oven for a few minutes to crisp them back up.
- If gluten is a concern, swap the all-purpose flour for gluten-free flour and use tamari instead of soy sauce without losing much.
- The double-dip method in the notes truly does create an audibly crunchy coating that feels luxurious.
Pin it These chicken bites have become my weapon when I want to feel like I've done something impressive without actually fussing very much. They're proof that texture, heat, and sweetness in balance can be absolutely irresistible.
Recipe FAQs
- → How can I make the chicken bites extra crispy?
Double-dip the chicken by coating it in buttermilk and flour mixture twice before frying to achieve extra crunch.
- → Can I adjust the spice level of the dish?
Yes, alter the amount of Sriracha sauce to suit your preferred heat level without affecting the flavor balance.
- → What oil is best for frying these chicken bites?
Use vegetable oil or any neutral oil with a high smoke point to ensure even frying and crisp texture.
- → Are there gluten-free options for the coating?
Substitute all-purpose flour with gluten-free flour and use tamari in place of soy sauce to make it gluten-free.
- → How long should the chicken marinate before frying?
Marinate the chicken in buttermilk and spices for at least 15 minutes to enhance tenderness and flavor.