Honey Sriracha Chicken Recipe

Ben Carraoli

Honey Sriracha Chicken Recipe

I made this Honey Sriracha Chicken recently, and honestly, I was blown away by how simple yet flavorful it turned out. The balance of heat and sweetness tasted just like something I’d order at a restaurant—but with fresher ingredients. I love how quickly everything comes together, especially on busy nights when I don’t want to spend hours in the kitchen.

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Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

3 –4 boneless skinless chicken breasts, cut into 1–2 inch chunks — breast meat cooks evenly and stays tender when sautéed.
⅓ cup corn starch — coats the chicken to give it a light crisp exterior.
1 cup water — helps create the base of the sauce.
2 –3 tablespoons sriracha — adjust depending on your spice preference.
5 tablespoons soy sauce — low-sodium is best to keep it balanced.
1 tablespoon minced garlic — fresh garlic adds stronger flavor.
¼ cup white sugar — softens the heat and enhances the honey.
2 –3 tablespoons honey — makes the sauce sticky and glossy.
2 tablespoons corn starch for the slurry — creates a thick, silky sauce.
2 tablespoons cold water for the slurry — combines with corn starch smoothly.

Method

Start by adding water, sriracha, soy sauce, garlic, sugar, and honey to a saucepan. Heat over medium until the mixture begins to bubble gently. Let it simmer for a minute so the flavors start blending together.
In a small bowl, whisk corn starch and cold water into a smooth slurry. Pour this mixture slowly into the simmering sauce. Keep stirring as it thickens, then reduce the heat to low.
Place the diced chicken in a bowl or plastic bag with the ⅓ cup of corn starch. Toss or shake until each piece is fully coated. This helps the chicken crisp up nicely during cooking.
Heat a skillet with a little oil over medium heat. Add the coated chicken and cook until golden brown on all sides. Make sure no pieces are left pink in the center and everything is cooked through.
Pour the thickened sauce over the cooked chicken. Stir until every piece is fully coated and glossy. Add red pepper flakes if you want more heat, then let everything simmer together for another minute.

Notes

I let the sauce simmer a little before adding the slurry—it deepens the flavor.
I shake the chicken in corn starch twice for an extra-light, crispy coating.
I always taste the sauce before pouring it over the chicken so I can adjust sweetness or heat.
When reheating leftovers, I add a splash of water so the sauce stays smooth.
Using fresh garlic instead of jarred really boosts the flavor for me.