Honey Sriracha Chicken Bites (Printable Version)

Tender chicken bites coated in honey Sriracha glaze. Crispy, sweet, and spicy with savory notes.

# 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

# Steps:

01 - Combine chicken cubes with buttermilk, garlic powder, onion powder, salt, and black pepper in a bowl. Toss thoroughly to coat and marinate for at least 15 minutes.
02 - In a shallow dish, combine all-purpose flour, cornstarch, paprika, cayenne pepper, and salt. Mix well.
03 - Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C).
04 - Dredge each marinated chicken piece in the flour mixture, ensuring full and even coating.
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 sauce, soy sauce, butter, rice vinegar, and minced garlic. Simmer, stirring occasionally, until butter melts and sauce thickens slightly, about 2 to 3 minutes.
07 - Toss the hot chicken bites in the prepared 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.

# Expert Advice:

01 -
  • The outside gets shatteringly crispy while the inside stays juicy—a textural dream that feels like cheating because it's so simple.
  • One sauce does all the heavy lifting, balancing spice, sweetness, and umami in a way that makes people ask for the recipe before they've finished eating.
  • Forty minutes from craving to serving, and most of that is just frying time while you stand there feeling like a kitchen wizard.
02 -
  • The oil temperature is everything—I learned this by making batches of greasy disappointment before I bought a thermometer, and now I check it obsessively.
  • Don't let your buttermilk come straight from the fridge when you marinade; room temperature liquid seasons more evenly and the chicken cooks more consistently.
  • The sauce thickens as it cools, so if you make it ahead and it becomes too stiff, just warm it gently and thin it with a teaspoon of water until it coats the chicken again.
03 -
  • Use a meat thermometer if you're nervous about doneness—175°C oil and 4 to 5 minutes gets chicken to a safe internal temperature of 75°C, but checking gives you confidence.
  • If your sauce breaks or looks separated, add a splash of water and whisk it back together over gentle heat—it'll come back to glossy and unified.
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