Honey Sriracha Chicken Bites (Print Version)

Crispy chicken bites coated in a sweet and spicy honey Sriracha glaze, perfect for sharing.

# 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 pepper in a bowl. Toss to coat thoroughly and 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 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, stirring until butter melts and sauce thickens slightly, about 2 to 3 minutes.
07 - Toss the hot chicken bites in the honey-Sriracha sauce until evenly coated.
08 - Transfer to a serving platter, sprinkle with sesame seeds and chives or green onions if desired, and serve immediately.

# Expert Advice:

01 -
  • The sticky glaze clings to every crispy edge, giving you that perfect sweet and spicy balance in one bite.
  • They cook fast enough for a weeknight craving but look impressive enough to serve at a party.
  • The crunch stays even after tossing them in sauce, which feels like a small kitchen victory every time.
02 -
  • Don't overcrowd the pan when frying or the oil temperature will drop and the chicken will turn greasy instead of crispy.
  • Toss the chicken in the sauce right before serving, because if it sits too long, the breading softens and loses its crunch.
03 -
  • Use a thermometer to keep the oil at a steady 175°C (350°F) so the chicken cooks evenly and doesn't absorb too much oil.
  • Mince the garlic finely for the sauce so it melts into the glaze without leaving chunky bits that burn.
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