Get ready for the best chicken breast recipe. This Honey Sriracha Chicken is one of the best I have ever made. This dish is perfectly balanced from the honey with the fiery kick of sriracha, with a touch of lime flavors creating mouthwatering flavors that will leave you craving more.
This is perfect for easy weeknight dinners. Chicken breasts cook in less than 25 minutes, making this dinner a breeze.
This was inspired by my other delicious recipes on this site, like Balsamic Chicken Breasts, Honey Garlic Chicken Breasts, and pairs well with this amazing Garlic Fried Rice dish and Cilantro Lime Rice recipe.
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Why you will love this recipe
- Easy preparation. No need to marinade.
- Quick dinner ready in 30 minutes, perfect for busy nights
- Great for meal prep, weeknight meals and for leftover lunches
Ingredients
- Large Chicken breasts
- All-purpose flour
- Salt and pepper
- Neutral oil for pan frying
- Honey
- Sambal Oelek (chili garlic paste)
- Sriracha
- Soy sauce
- Garlic
- Ginger
- Rice vinegar
- Sesame oil
- Green onions for garnish
See recipe card for quantities.
How to make Honey Sriracha Chicken
lightly flour both sides of the chicken breasts.
pan fry the chicken breasts on both sides until golden brown.
Remove the chicken and pour the sauce ingredients in. Let it thicken.
Add the chicken back in and combine.
1. Prepare the Chicken:
- In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper.
- Lightly dredge the chicken pieces in the flour mixture, shaking off any excess.
2. Fry the Chicken:
- Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook in batches if necessary.
- Pan-fry the chicken for about 5 minutes per side or until golden brown and cooked through. Remove the cooked chicken and place it on a plate lined with paper towels to drain any excess oil.
3. Prepare the Honey Sriracha Sauce:
- Whisk together honey, sambal oelek (chili garlic paste), lime zest, lime juice, sriracha sauce, soy sauce, rice vinegar, and sesame oil in a small bowl. Adjust the amount of sriracha to your preferred level of spiciness.
4. Combine the Chicken and Sauce:
- In the same skillet, saute the ginger and garlic until fragrant about 2 minutes.
- Pour ½ cup of water to deglaze the pan.
- Pour in the prepared Honey Sriracha Sauce.
- Heat the sauce over medium heat until it begins to bubble and thicken slightly, about 2-3 minutes.
- Add the fried chicken pieces back into the skillet, tossing them in the sauce until they are well coated, and the chicken is cooked through.
5. Serve:
- Garnish with sliced green onions. Enjoy and serve!
Substitutions
For the Chicken:
- Chicken Breasts: You can substitute skinless chicken thighs, chicken wings or boneless chicken tenders if you prefer white meat. Tofu or tempeh can also be used as a vegetarian option.
- All-Purpose Flour: You can use cornstarch slurry, asian rice flour, or a gluten-free flour blend for a gluten-free option.
- Salt and Pepper: Season with your favorite seasoning blend but keep it simple. The sauce has plenty of flavor.
- Avocado Oil: Substitute with canola oil, peanut oil, olive oil, vegetable oil, or any other neutral cooking oil.
For the Honey Sriracha Sauce:
- Honey: The great recipe is called Honey Sriracha Chicken. However, maple syrup, agave nectar, or brown sugar can be used as sweeteners.
- Sambal Oelek (Chili Garlic Paste): you can get this everywhere. It brings so much flavor to this dish. Feel free to omit and add more sriracha.
- Lime: Lime has brings out so much brightness to this dish. Lemon would also work. Adjust to taste if using lemon.
- Sriracha Sauce: Use your favorite hot sauce or chili paste. Adjust the amount to control the spiciness.
- Soy Sauce: Substitute with tamari, coconut aminos, or a low-sodium soy sauce for a gluten-free option.
- Garlic & Ginger: Fresh aromatics are ideal. You can use garlic powder or minced ginger for a different flavor profile.
- Rice Vinegar: Replace with apple cider vinegar, white wine vinegar, or a mild balsamic vinegar.
- Sesame Oil (optional): Skip it if you don't have it, or use a small amount of toasted sesame seeds for a similar nutty flavor.
For Garnish:
- Sesame Seeds: Chopped peanuts or cashews can be used as an alternative garnish for added crunch.
- Chopped Green Onions: Substitute with fresh cilantro, parsley, or chives for a different herb flavor.
Equipment
- Large skillet or wok
- Knife
- Cutting board
- Measuring spoons
How to store and reheat
Storing and reheating your Honey Sriracha Chicken properly will help maintain its flavor and texture. Here's how to do it:
Storing Honey Sriracha Chicken:
- Cool Down: Allow the Honey Sriracha Chicken to cool to room temperature before storing it.
- Refrigeration: Transfer the chicken to an airtight container or a resealable plastic bag.
- Label and Date: Labeling the container with the date you prepared the dish is good practice.
- Consume Within: Consume the leftovers within 3-4 days for optimal quality and safety.
Reheating Honey Sriracha Chicken:
- Microwave: This is the quickest method. Place the desired amount of Honey Sriracha Chicken in a microwave-safe dish, cover it with a microwave-safe lid or microwave-safe plastic wrap (leave a small vent for steam), and heat in 30-second intervals until it's hot throughout.
- Stovetop: Reheat in a skillet over medium-low heat. Add a small amount of oil to prevent sticking and heat the chicken while stirring frequently until it's hot.
- Air Fryer: For optimal crispiness, preheat your air fryer to 350°F (175°C), place the chicken in a single layer, and heat for 5-10 minutes, or until it's hot and crispy.
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Top tips for Success
- Balancing Sweet and Spicy: Balance is key. Start with the recommended amount of honey and sriracha in the sauce, but feel free to adjust to your taste. If you want it sweeter, add more honey; for more heat, increase the sriracha gradually. Taste as you go to find the ideal balance that suits your palate.
- Crispy Chicken: To ensure your chicken is crispy, make sure it's lightly coated in flour before frying. Shake off any excess flour to prevent clumping. Don't overcrowd the pan, as this can lead to steaming rather than frying. Fry the chicken in batches if needed, and use a wire rack to drain excess oil after frying.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Honey Sriracha Chicken:
Honey Sriracha Chicken
- Total Time: 30 minutes
- Yield: makes 4 pieces of chicken 1x
Ingredients
Scale
For the Chicken:
- 2 chicken breasts thinly split into 2 pieces (4 pieces total)
- ½ cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons avocado oil for pan frying
For the Honey Sriracha Sauce:
- ½ cup of water
- 2 tbsp honey
- 2 tbsp sambal oelek (chili garlic paste)
- 1 lime (zest and juice)
- 2 tablespoons sriracha sauce (adjust for your preferred spice level)
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 inch ginger jullienned
- 1 tablespoon rice vinegar
- chopped green onions for garnish (optional)
Instructions
1. Prepare the Chicken:
- In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper.
- Lightly dredge the chicken pieces in the flour mixture, shaking off any excess.
2. Fry the Chicken:
- Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook in batches if necessary.
- Pan-fry the chicken for about 5 minutes per side or until golden brown and cooked through. Remove the cooked chicken and place it on a plate lined with paper towels to drain any excess oil.
3. Prepare the Honey Sriracha Sauce:
- In a small bowl, whisk together honey, sambal oelek, lime zest, lime juice, sriracha sauce, soy sauce, rice vinegar, and sesame oil. Adjust the amount of sriracha to your preferred level of spiciness.
4. Combine the Chicken and Sauce:
- In the same skillet, saute the ginger and garlic until fragrant - about 2 minutes.
- Add ½ cup of water to deglaze the pan.
- Pour in the prepared Honey Sriracha Sauce.
- Heat the sauce over medium heat until it begins to bubble and thicken slightly, about 2-3 minutes.
- Add the fried chicken pieces back into the skillet, tossing them in the sauce until they are well coated, and the chicken is cooked through.
5. Serve:
- Garnish with sliced green onions. Enjoy and serve!
Notes
- Balancing Sweet and Spicy: Balance is key. Start with the recommended amount of honey and sriracha in the sauce, but feel free to adjust to your taste. If you want it sweeter, add more honey; for more heat, increase the sriracha gradually. Taste as you go to find the ideal balance that suits your palate.
- Crispy Chicken: To ensure your chicken is crispy, make sure it's lightly coated in flour before frying. Shake off any excess flour to prevent clumping. Don't overcrowd the pan, as this can lead to steaming rather than frying. Fry the chicken in batches if needed, and use a wire rack to drain excess oil after frying.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: mains
- Method: pan fry
- Cuisine: asian
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Mei says
I really need to make this cause i love takte out sriracha wings 😊
Sissy says
5 star for me!!!
Alexandra Martell says
Delicious - just as you said spice which remains in your mouth and the there’s the tangy lime - will definitely make this agsin!
Carmen Spillette says
Thank you Alexandra! I am so happy you like it.
Bobby Y says
SO GOOD 🥰🥰🥰
Taylor Watt says
This is a MUST, love spicy and sweet and the chicken was so moist!! So good, my husband has requested I make it weekly 🤣🤣
Lourdes Yi says
Unbelievable, made this 3 times last week.
Emily Howe says
I really loved this, I've always loved sriracha but the flavor combinations were on point.
Carmen Spillette says
Thank you!
Rodney Washington says
Sweet and spicy and absolutely incredible. Was so easy and my whole dinner party loved it.