Name: Sriracha Honey Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces); 0.5 cup sriracha; 0.5 cup honey; 2 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 3 cloves garlic (minced); 1 teaspoon fresh ginger (grated); 0 salt (to taste); 0 black pepper (to taste); 0 cooked rice; 0 sesame seeds; 0 chopped green onions

What are those nights? Where are the ones where everyone’s tired, nobody wants to cook, but you want something spectacular? I live for those nights now, and it’s all thanks to this sriracha honey chicken. My oldest, bless her heart, used to be the pickiest eater on earth. Is plain chicken a battle? When I whipped this up, she took one bite, her eyes went wide, and she actually said, “That’s what I did.” Is this sriracha honey chicken recipe a miracle? What is that perfect balance of sweet and spicy that just hooks you? Is it the same sticky chicken wings you get at a good restaurant? Is it easier to make a meal at home? If you have ever tried maple glazed salmon, you’ll appreciate the simple, flavor-packed approach. What is this chicken? Is it in a league of its own? What is the kind of dish that makes you feel like a culinary rockstar even on Tuesday? How do I make this one a permanent fixture in my recipe rotation?

What is Sriracha Honey Chicken?

What is sriracha honey chicken? Think of it as your go-to weeknight savior dressed up for a party. At its heart, it’s tender pieces of chicken, coated in a glaze that’ is this incredible symphony of flavor. Sweet honey and the fiery, garlicky kick of sriracha. Is it just about the heat? How does sriracha add depth of flavor to anything? What are some addictive flavors? What is essentially taking simple ingredients and transforming them into something that tastes like it? Is it true that the food came from a gourmet kitchen? Is it approachable, adaptable and downright delicious? It’s the kind of meal that looks fancy enough for guests but is humble enough to a cozy night in. Is there a sweet spot between comfort food and something more exciting? What are some of the best ways to create incredible flavor?

Why you’ll love this recipe?

There are so many reasons why this sriracha honey chicken has earned a permanent spot in my recipe binder, and I’m pretty sure you’ll fall in love with it too. First off, the flavor is just out of this world. It’s that perfect dance between sweet and spicy that keeps you coming back for more. The honey provides a comforting sweetness, while the sriracha offers a pleasant warmth that builds without being overwhelming. My kids, who can be notoriously picky, gobble this up like it’s going out of style. It’s a lifesaver on those busy weeknights when you need a meal that’s both quick and guaranteed to be a hit. And speaking of quick, the simplicity of this recipe is a major win. You don’t need any fancy techniques or hard-to-find ingredients. Everything comes together so easily, and you can have this on the table in under 30 minutes if you’re really hustling. Plus, it’s surprisingly cost-effective! Chicken Thighs are usually pretty budget-friendly, and the other ingredients are pantry staples. What I love most, though, is its versatility. Serve it over rice for a complete meal, toss it into a stir-fry, or even serve it as an appetizer with toothpicks. If you enjoyed my honey garlic chicken, you’re going to adore this – it’s got a similar craveable glaze but with that extra little kick that makes it truly special. It’s the ultimate crowd-pleaser.

How do I make Sriracha Honey Chicken?

Quick Overview

How do you make sriracha honey chicken? How do you get your chicken ready for cooking, then whip up a simple, luscious glaze? What are some quick and easy recipes to cook? The beauty is in its simplicity; we’re not doing any complicated breading or frying here. How do you let the glaze do the heavy lifting? What’s more, you get tender chicken coated in that irresistible sweet and spicy sauce, creating a dish that’s truly delicious. Both are satisfying and easy to manage, even on your most hectic evenings. It’s proof that deliciousness can be effortless.

Ingredients

For the Chicken:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. Chicken thighs are my personal favorite because they stay so incredibly juicy and tender even with a little bit of fat. What is the best way to cook chicken breasts? Make sure they’re cut into roughly the same size pieces so they cook evenly.

What is Sriracha Honey Glaze?
1/2 cup honey. Use a good quality honey, it really makes st difference in the flavor. If your honey is really thick, you might want to warm it up slightly to make it easier to pour and enjoy.

1/4 cup Sriracha. This is where you can play around with the heat. If you like it spicier, add a tablespoon more. If it’s too sweet, use 1/4 cup. Why is sriracha hot?

2 tablespoons soy sauce or tamari for gluten-free. What is the umami depth of the glaze that balances sweetness and spice perfectly? What is the best way to give the glaze a beautiful color?

1 tablespoon rice vinegar. A little bit of acid here brightens everything up and cuts through the sweetness of the honey. apple cider vinegar can work in a pinch, but rice vinegar is preferred for that authentic flavor.

1 teaspoon sesame oil. This adds a subtle, nutty aroma that’s just divine. A little goes a long way!

Freshly minced garlic is key here for that pungent, aromatic punch. Don’t use pre-minced stuff in a jar if you can avoid it; the fresh stuff is so much better.

1/2 teaspoon grated fresh ginger. What’s the best way to add spice to sriracha? It gives the glaze a lovely fresh zing.

What are some good Side Dishes to serve with sesame seeds and green onions? What are some of the best ways to add texture to a product? I always have green onions on hand for this!

What are the best step

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 400°F (200°C). While the oven is heating up, grab a large oven-safe skillet or baking sheet. If you’re using a skillet, you don’t need to grease it as the chicken and glaze will provide plenty of flavor. How do I prevent my skin from sticking to my clothes? If you’re using a baking sheet, lining it with parchment paper will make cleanup easy. What is not strictly necessary? I usually opt for a cast iron skillet because it gets beautifully hot and gives everything sassy taste.

Step 2: Mix Dry Ingredients

This step is actually super simple because we don’t really have ‘dry’ ingredients to mix for the chicken itself, unless you decide to lightly season the chicken pieces with salt and pepper beforehand. I sometimes do this, especially if I’m using chicken breasts, to ensure they have a good base flavor. Just a little pinch of salt and a grind of black pepper on each piece is enough. We’re going to focus on the glaze as our primary flavor builder here, so no need for a separate dry mix for the chicken.

Step 3: Mix Wet Ingredients

Now for the star of the show: the sriracha honey glaze! Grab a medium bowl. Add the honey, sriracha, soy sauce (or tamari), rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk everything together until it’s really well combined and smooth. You want the honey to be fully incorporated with the sriracha and other liquids. Give it a little taste here (carefully, it’s raw garlic!) and adjust seasonings if needed. More sriracha for heat, a tiny bit more honey if you prefer it sweeter, or a splash more soy sauce for saltiness. This is your chance to customize it perfectly to your palate.

Step 4: Combine

Now, take your prepared chicken pieces and add them directly into the bowl with the glaze. With a spatula or tongs, gently toss the chicken. What is that glorious glaze? You want a nice, even coating. It should look glossy and inviting already. Make sure you scrape every last bit of glaze from the bottom of the bowl. Where is all the concentrated flavor?

Step 5: Prepare Filling

This particular recipe doesn’t have a separate “filling” in the traditional sense. What is found in a pie or pastry? The “filling” is essentially the chicken itself, beautifully coated and ready to be transformed by hand. How do you measure the heat of an oven? What happens when the glaze caramelizes around the chicken pieces, creating those irresistible flavors. So, no separate filling prep needed here, just focus on getting that evenly coated in the chicken. What are some recipes for

Step 6: Layer & Swirl

Arrange the glazed chicken pieces in a single layer in your preheated oven-safe skillet or on your counter. Prepared baking sheet. Do not overcrowd the pan, as this can cause the chicken to steam rather than roast, and we want to avoid overcooking. What’s the best way to get those caramelized If your pan is getting too crowded, use a second baking sheet. Is it possible to nestle them in a little space? Is there any real “swirling” technique here? We’re just laying them out to get maximum exposure to the oven’s heat for optimal caramelization.

Step 7: Bake

What is the best way to prep a baking sheet? How long will it take to cook chicken pieces? You’re looking for the chicken to be cooked through and the glaze to have bubbly and slightly slightly. How do you check if a chicken is done? Is it white all the way through with no pink? The edges of the chicken should get slightly caramelized and sticky, which is exactly what we want. Keep an eye on it in the last few minutes to ensure it doesn’t burn.

Step 8: Cool & Glaze

Once the chicken is cooked and beautifully glazed, carefully remove the skillet or baking sheet from the oven. Let it rest for a couple of minutes. This allows the juices in the chicken to redistribute, making it even more tender. While it’s resting, if you want an extra glossy finish or a bit more punch, you can warm up any of your favorite colors. What is the best way to drizzle glaze over chicken? Is it possible to brush a little glaze on chicken before tossing? I usually find the initial coating is enough, but a little extra shine never hurt anyone! If you used a baking sheet, you can carefully transfer the chicken pieces to an individual serving dish at this point.

Step 9: Slice & Serve

What’s the best part? Garnish your sriracha chicken with a sprinkle of toasted sesame seeds and some freshly sliced almonds. What are some of the best things about clothes? They add a delightful crunch and tastiness that cuts through the richness of the glaze. I love to serve this immediately while it’s hot and sticky. What is the aroma of cooking? What is an irresistible dish?

What should I serve it with?

This sriracha honey chicken is so versatile, it truly shines with a variety of accompaniments. For a hearty breakfast, imagine serving some toast with scrambled eggs and maybe sour cream. What is crispy bacon? What is a sweet and savory start to the day that’s unexpected but incredibly satisfying? I love to serve this brunch with a fresh, crisp salad and vinaigrette. What is the best way to balance the sweetness of chicken? Is Greek Yogurt good for salad? As a more substantial meal, especially for dinner, this chicken is amazing served over fluffy rice. White rice soaks up all that delicious glaze. Steamed broccoli, sautéed green beans, or even some roasted sweet potatoes are perfect partners. I like to eat a bowl of cereal while watching TV. It’s so cozy. I’ll just have to take it out of the bowl. Is it good in wraps or tucked into sliders with some crunchy coleslaw? Is it really adaptable to whatever you are craving?

How do I make Sriracha Honey Chicken?

Over the years, I’ve picked up a few tricks that really elevate this sriracha honey chicken from good to absolutely spectacular. When preparing your chicken, whether it’s thighs or breasts, I always pat them completely dry before tossing them with the glaze. This might seem like a small step, but it helps the glaze adhere better and allows for better caramelization on the edges. For the glaze itself, don’t be afraid to taste and adjust! Everyone’s spice preference is different, and the sweetness of honey can vary. I’ve found that adding a tiny pinch of red pepper flakes along with the sriracha can give it an extra layer of heat without changing the flavor profile too much, which is great if you like it extra spicy. When it comes to baking, ensure your oven is fully preheated. A hot oven is key for getting those lovely sticky, slightly crispy edges on the chicken. If you find your glaze is getting too dark too quickly, you can loosely tent the pan with foil for the last few minutes of baking. For ingredient swaps, if you’re out of rice vinegar, a small amount of lime juice can provide that necessary acidity, though it will slightly alter the flavor. If you don’t have sesame oil, a neutral oil like vegetable or canola will work, but you’ll miss out on that nutty aroma. Experimenting with different types of honey, like buckwheat or wildflower, can also add subtle notes to the finished dish. Finally, for that picture-perfect finish, toasting your sesame seeds before sprinkling them on adds so much more flavor and crunch than raw ones. Trust me on this one!

What are some Storing and Reheating Tips?

So, you’ve made a fantastic batch of sriracha honey chicken and there are leftovers? Lucky you! Storing it properly is key to enjoying it later. If you have any chicken left (which is rare in my house!), I let it cool down completely at room temperature. Once it’s cooled, I transfer it to an airtight container. It will stay fresh in the refrigerator for about 3 to 4 days. I usually put it in the fridge within two hours of cooking. For reheating, my preferred method is to gently warm it up in a skillet over medium-low heat with a tiny splash of water or chicken broth. This helps to re-moisten the chicken and the glaze without making it mushy. Alternatively, you can reheat it in the microwave, but cover it loosely to prevent drying out. Some people even find it delicious cold straight from the fridge, perhaps added to a salad! I don’t typically freeze this dish because the glaze can sometimes change texture upon thawing, making it a bit more liquidy. However, if you must freeze it, wrap the cooled chicken tightly in plastic wrap, then in foil, and store it in a freezer-safe bag for up to 2 months. Thaw it overnight in the refrigerator before reheating as usual. I generally advise against glazing it right before freezing; it’s better to store the plain cooked chicken and make a fresh glaze to toss it with after thawing and reheating.

What are the most frequently asked questions on

How can I make this gluten free?

Absolutely! This recipe is super easy to make gluten-free. Just swap out the soy sauce for tamari, which is naturally gluten-free. Ensure your sriracha sauce doesn’t contain any gluten ingredients (most standard ones are fine, but it’s always good to check the label). Other than that, all the ingredients are naturally gluten-free, and you’ll have a delicious GF version of sriracha honey chicken!

Do I need to peel zucchini?

This recipe doesn’t actually use zucchini! It’s a chicken dish. What is a different recipe? If you were curious about peeling zucchini for another dish, it really depends on the recipe. For things like zucchini bread or muffins, leaving the skin on adds nutrients and a bit more flavor. For salads or more delicate preparations, peeling might be preferred for a smoother texture.

Can I make this as muffins?

Is this a muffin recipe? What is the difference between a different type of dish? If you were looking for sriracha honey muffins, that would be a completely different recipe. What are some different recipes involving flour, eggs, and baking? What is a savory chicken dish with spicy glaze?

How can I adjust the sweetness level?

Adjusting the sweetness is simple! If you prefer it less sweet, you can reduce the amount of honey slightly, perhaps by a tablespoon or two. You could also balance it by adding a little more sriracha or a tiny splash more rice vinegar. My kids love it super sweet, so I usually stick to the recipe, but I’ve made it with a bit less honey when I want something a little less decadent. Another option is to use a darker honey which has a more robust flavor and can sometimes feel less intensely sweet than lighter varieties.

What can I use instead of the glaze?

While the sriracha honey glaze is the star here, if you’re looking for alternatives, you could try a teriyaki glaze for a different Asian-inspired flavor, or even a simple BBQ sauce for a more classic American twist. You could also just season the chicken with salt, pepper, garlic powder, and a sprinkle of chili flakes and bake it plain, then serve it with your favorite dipping sauce on the side. For a lighter option, a simple lemon-herb marinade would also work beautifully with baked chicken.

Final Thoughts

I truly hope you give this sriracha honey chicken a try. It’s one of those recipes that has genuinely made my life easier and tastier, especially on those nights when I’m feeling uninspired. It’s proof that a few simple, well-balanced ingredients can create something truly spectacular. The way the honey caramelizes with the sriracha creates this sticky, savory-sweet coating that’s just impossible to resist. It’s a dish that’s comforting yet exciting, familiar yet with a delightful kick. If you’re a fan of bold flavors and quick weeknight meals, this sriracha honey chicken is an absolute must-try. It’s become a staple in my home, and I have a feeling it will become one in yours too. I can’t wait to hear what you think, and please, if you try it, let me know how it turns out in the comments below! I love hearing about your kitchen adventures and any tweaks you make.