Baked honey sriracha chicken bites are crispy and glazed in the most delicious sweet and spicy sauce. This recipe is SO easy, you’ll be making it over and over again. Serve the chicken over regular rice, cauliflower rice, with noodles or in an Asian salad.
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This honey sriracha chicken recipe features bite-sized pieces of chicken, lightly coated in egg and cornstarch, then baked until crispy and coated in a flavoursome honey sriracha and garlic sauce.
- The texture of the chicken bites is soft and juicy, with the crispy batter; the exterior is not as crispy as shallow-fried or fried chicken but much healthier for you. Sriracha is a wonderful sauce and provides a lot of flavour. The final result is mildly savoury, spicy but not super hot, garlicky and sweet. The sauce gets a little sticky and caramelized.
- This dish is high in protein, minerals and vitamins, and is suitable for those following a healthy diet, as well as Paleo or gluten-free protocols.
- With just a handful of easily accessible ingredients and a total cooking time of just under 30 minutes, you can have honey sriracha chicken on the table quickly and with little effort. Who would say no to that, right?
- I love this dish because it’s so simple yet incredibly flavourful, it’s something I’ve made a few times and we all enjoy it.
👩🍳 If you love all things Sriracha, try my honey Sriracha Brussels sprouts, this ground chicken stir-fry, prawn fritters with Sriracha mayo or any of these delicious Sriracha recipes.
What You’ll Need
Here is what you’ll need for honey sriracha chicken. Find the full measurements in the recipe card below.
- Chicken breast – you can use chicken thighs as well, but I quite like the breast meat for this one as it’s easy to cut into bite-size pieces and it cooks very quickly.
- Salt and pepper – to season the chicken pieces.
- Egg and cornstarch – to coat the chicken and create a delicate batter that will crisp up during baking, and will add a little starch to the sauce. You can use cassava flour or tapioca starch in place of cornstarch. Regular flour could also be used, although it’s not as light and airy as cornstarch.
- For the sauce – garlic, Sriracha sauce, runny honey and lemon juice (this adds a little acidity, which cuts through the sweetness and heat).
How To Make Honey Sriracha Chicken
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Preheat the oven to 400 F | 200 C. Grease a baking tray with oil and preheat that as well.
- In a large bowl, toss chicken and egg together.
- In a large shallow bowl, combine salt, pepper and cornstarch together. Dredge chicken chunks in the cornstarch. Coat each side and place on the baking tray.
- Bake in the oven for 15 minutes.
- Meanwhile whisk sriracha sauce, honey, garlic and lemon together. Open the oven and pour the sauce on the chicken. Toss to coat the chicken chunks. Bake for 5 more minutes until the sauce thickens.
- Remove and garnish with fresh cilantro/coriander or green onions, and red chili flakes.
Recipe Tips
- I only had a smaller, deeper tray on hand when shooting this recipe but I usually prefer a slightly larger, flatter tray. Ideally, you want to spread the chicken pieces out a little bit so they get crispier.
- Make sure the oven is hot and I also like to preheat the oven tray, so that as soon as the chicken goes in, it starts sizzling and baking. Again, this will give you a more crispy result. But please note, the crispiness is not as good as when the chicken is shallow-fried or fried. I just prefer the baked version as it’s a bit healthier.
- If you want to make this dish on the stovetop, add a thin layer of oil to a large frying pan and shallow-fry the chicken for 3-4 minutes on each side. Then pour out any excess oil (there shouldn’t be much as it will absorb) and then add the honey sriracha sauce. Stir through till the sauce gets a little sticky.
Serving Suggestions
If you’re wondering what to serve with honey sriracha chicken, here are some suggestions.
- Serve over regular rice, brown rice or cauliflower rice for a low-carb version. Fluffy quinoa is also quite delicious from my experience.
- Stir through cooked noodles with some snow peas and bok choy or other Asian vegetables or greens.
- I often make a side of garlic broccoli or a Napa cabbage coleslaw salad.
- Instead of serving of rice or noodles, these chicken bites are also great in a salad. I make something like my Asian chicken salad but throw in the sriracha honey chicken instead.
- Finally, leftovers are great in a sandwich wrap with some shredded veggies, avocado and coriander/cilantro.
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You will love the perfect blend of sweet and spicy in these baked honey Sriracha chicken. Bite-sized, juicy chicken meets scrumptious honey, sriracha, and garlic glaze in this quick and easy recipe. It offers a healthier alternative to fried or shallow-fried crispy chicken and is gluten-free and paleo-friendly.
Ingredients
- 1½ lbs chicken breast 700 grams, boneless, skinless, cut in 1 inch chunks
- 1 egg beaten
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 cup cornstarch 4 oz | 120 g
- ½ cup sriracha sauce 4 oz | 120 g
- ½ cup honey 4 fl.oz | 120 ml
- 2 cloves garlic minced or diced (about 1 heaped teaspoon)
- Juice of half lemon
Instructions
- Preheat the oven to 400 F | 200 C. Grease a baking tray with oil.
- In a large bowl, toss chicken and egg together.
- In a large shallow bowl, combine salt, pepper, and cornstarch together. Dredge chicken chunks in the cornstarch. Coat each side and place on the baking tray.
- Bake in the oven for 15 minutes.
- Meanwhile whisk sriracha sauce, honey, garlic, and lemon together. Open the oven and pour the sauce on the chicken. Toss to coat the chicken chunks. Bake for 5 more minutes until the sauce thickens.
- Remove and garnish with fresh cilantro/coriander or green onions, and red chili flakes.
Notes
Store for up to 5 days in the refrigerator. I don’t recommend freezing it.
Ingredient tips: see ingredients notes above.
Nutrition
Calories: 395kcal | Carbohydrates: 48g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 140mg | Sodium: 1300mg | Potassium: 737mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 143IU | Vitamin C: 27mg | Calcium: 22mg | Iron: 1mg
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This sweet and spicy chicken sure hit the spot last night! Perfect combination of flavors.
We made this sriracha chicken last night for dinner and it was amazing! It had the perfect ratio of sweet to spice and even our kids loved it! So good!
Such delicious little chicken bites! That glaze looks absolutely amazing and packed with so many great flavors.
Oh wow, I don’t know how much I would eat of these – they are just too good!