Honey Sriracha Chicken Bites (Printable Version)

Crispy chicken cubes tossed in a sweet and spicy honey Sriracha glaze with a crunchy coating.

# Ingredient List:

→ 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

# Directions:

01 - Combine chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper. Toss to coat and let marinate for at least 15 minutes.
02 - In a shallow dish, blend flour, cornstarch, paprika, cayenne pepper, and salt evenly.
03 - Heat vegetable oil in a deep skillet or saucepan to 350°F.
04 - Dredge marinated chicken pieces thoroughly in the flour mixture to ensure full coverage.
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 fried chicken bites in the honey-Sriracha sauce until evenly coated.
08 - Transfer to a serving platter and optionally sprinkle with sesame seeds and chopped chives or green onions. Serve immediately.

# Expert Tips:

01 -
  • They're impossibly crispy on the outside and tender inside, with a sweet heat that builds gently rather than punching you in the face.
  • Honest to goodness game-day food that doesn't require you to spend your entire afternoon in the kitchen.
  • That sticky glaze clings to each bite like it was meant to be there, and somehow it tastes even better the next day.
02 -
  • Oil temperature is absolutely non-negotiable—too cool and you get grease-logged chicken, too hot and the outside burns before the inside cooks through.
  • Don't skip the buttermilk marinating step thinking you'll save time, because it's what makes these genuinely tender rather than just edible.
  • Make the glaze right before you fry the chicken so it's still warm and coating-ready when the bites come out of the oil.
03 -
  • Prep your marinade and ingredients the night before, then just fry and glaze when you're ready to eat.
  • If your glaze is thickening too fast on the stove, add a splash of water or a touch more rice vinegar to loosen it back up.
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