Save to Pinterest The first time I made this sriracha honey chicken, my roommate kept wandering into the kitchen asking what smelled so incredible. The glaze was bubbling away on the stove, filling our tiny apartment with this irresistible sweet-spicy aroma that made it impossible to wait for dinner. That night we ate straight from the pan, standing over the stove because nobody wanted to bother with plates.
Last winter my sister came over after a terrible day at work, and I decided to whip up this chicken without really thinking about the spice level. I may have gone heavy on the sriracha because I was distracted, but she ended up claiming it was exactly what she needed—spicy enough to wake her up, sweet enough to feel comforting. Now she requests it every time she visits.
Ingredients
- 4 boneless, skinless chicken breasts (about 600 g): Pat them completely dry before seasoning, or the cornstarch wont stick properly and youll miss out on that golden crust
- ½ tsp salt and ¼ tsp black pepper: Season generously here because the cornstarch coating will mellow out the seasoning
- 2 tbsp cornstarch: This creates the lightest crispy layer that helps the glaze cling to every bite
- 1/3 cup honey: The sugars caramelize beautifully in the pan, giving you those restaurant-style sticky edges
- 2–3 tbsp sriracha sauce: Start with 2 tablespoons if youre heat-sensitive, but know that the honey tames it significantly
- 2 tbsp soy sauce: Use tamari if you need this gluten-free, and dont skip the umami depth it provides
- 1 tbsp rice vinegar: This cuts through the honey so the glaze feels balanced, not cloyingly sweet
- 2 cloves garlic, minced: Fresh garlic matters here—jarred garlic can taste harsh in quick-cooking sauces
- 1 tbsp fresh ginger, grated: Optional, but it adds this bright, zesty undertone that makes people ask what the secret ingredient is
- 1 tbsp lime juice: Add this right at the end to preserve its fresh pop of acidity
- 2 tbsp vegetable oil: Use something neutral so you dont compete with the glaze flavors
- 2 green onions, sliced: The raw onions provide a crisp, sharp contrast to the rich chicken
- 1 tsp toasted sesame seeds: Toast them in a dry pan for 30 seconds first—it makes a huge difference in flavor
Instructions
- Season and coat the chicken:
- Pat each breast dry with paper towels, season with salt and pepper, then dredge lightly in cornstarch. Shake off the excess powder—you want a whisper-thin coating, not a batter.
- Whisk up the glaze:
- Combine honey, sriracha, soy sauce, rice vinegar, garlic, ginger, and lime juice in a small bowl. The honey will be thick, so whisk until its completely smooth.
- Sear the chicken:
- Heat oil in a large skillet over medium-high heat until it shimmers. Add chicken and cook for 4–5 minutes per side until golden brown and cooked through.
- Reduce the glaze:
- Transfer chicken to a plate, then pour the glaze into the same skillet. Simmer over medium heat for 2–3 minutes, stirring constantly until it thickens enough to coat a spoon.
- Coat and serve:
- Return chicken to the pan and turn each piece in the glaze. Let everything simmer together for 2 minutes, then slice and serve with the extra glaze spooned over the top.
Save to Pinterest Ive started making double batches of the glaze and keeping it in a jar in the fridge. Sometimes Ill just drizzle it over roasted vegetables or even stir it into plain rice when I need something quick but satisfying. My husband has caught me eating it straight off a spoon more than once.
Making It Your Own
The beauty of this recipe is how easily it adapts. Swap chicken thighs for breasts if you prefer darker meat, or use cubed chicken pieces for a faster cook time and more surface area for glaze coverage.
Serving Ideas That Work
Steamed jasmine rice is classic, but Ive also served this over udon noodles, alongside roasted broccoli, or even stuffed into lettuce cups for a lighter version. The glaze is versatile enough to work with almost any base you crave.
Make-Ahead Wisdom
You can slice the chicken and whisk the glaze up to a day in advance. Keep everything refrigerated separately, then reheat the chicken gently in a pan while you warm the glaze on the side. This actually helps the flavors develop deeper, so it tastes even better the next day.
- Store leftover glaze in a sealed container for up to two weeks
- Freeze cooked glazed chicken for up to three months if you want meal prep options
- Reheat with a splash of water to loosen the glaze if it gets too thick
Save to Pinterest This chicken has become my go-to for nights when I want something impressive but effortless. Hope it finds its way into your regular rotation too.
Recipe FAQs
- → What cooking method is used for the chicken?
The chicken breasts are sautéed in a skillet until golden and cooked through before being coated in the glaze.
- → Can the heat level of the glaze be adjusted?
Yes, the amount of sriracha sauce can be increased or decreased, and red pepper flakes can be added for extra heat.
- → What are good side dishes to serve with this chicken?
Steamed jasmine rice or sautéed vegetables complement the dish well and balance the flavors.
- → Is there a gluten-free option for the glaze?
Yes, substituting tamari for soy sauce makes the glaze gluten-free while maintaining its rich flavor.
- → Can chicken thighs be used instead of breasts?
Absolutely, chicken thighs can be substituted for a juicier, more flavorful result.