Honey Sriracha Chicken Bites (Print version)

Crispy chicken bites glazed with sticky honey Sriracha, perfect for sharing or snacking.

# 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

→ 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 in a bowl. Toss to coat evenly and marinate for at least 15 minutes.
02 - In a shallow dish, mix together flour, cornstarch, paprika, cayenne pepper, and salt.
03 - Heat vegetable oil in a deep skillet to 350°F (175°C) until ready for frying.
04 - Dredge marinated chicken pieces in the flour mixture, ensuring each piece is thoroughly coated.
05 - Fry chicken in batches for 4 to 5 minutes, turning occasionally, until golden brown and fully cooked. 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 coated chicken bites to a serving platter and sprinkle with sesame seeds and chopped chives or green onions if desired. Serve immediately.

# Expert Tips:

01 -
  • They're ridiculously easy to make ahead and reheat without losing that crispy-outside-tender-inside magic.
  • The balance of heat and sweetness makes people keep reaching for just one more bite, then suddenly the platter's empty.
  • Perfect for feeding a crowd without the stress—frying happens fast, sauce comes together in minutes.
02 -
  • If you skip the thermometer for oil temperature, you'll either bite into raw chicken or eat a grease bomb—I learned this the hard way and it's not worth repeating.
  • Don't let the coated chicken sit in the flour mixture too long before frying, or the buttermilk will make it gummy instead of creating that perfect crust.
  • The glaze thickens as it cools, so if you're making it ahead, thin it slightly with a tiny bit of water when you reheat it.
03 -
  • Save the leftover oil after frying—strain it and use it again for the next batch of these, it actually improves with the flavor boost from the first fry.
  • If the sauce starts to crystallize as it cools, a tiny drizzle of water and a quick warm-up brings it back to glossy life.
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