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Honey Sriracha Chicken Recipe
Mary Johnson

Honey Sriracha Chicken

Juicy chicken thighs coated in a glossy honey sriracha sauce that balances sweet, spicy, savory, and tangy flavors. This easy one-skillet dinner is ready in about 30 minutes and pairs perfectly with rice and steamed vegetables.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • Chicken
  • 1½ pounds boneless skinless chicken thighs
  • 1 tablespoon cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon neutral cooking oil
  • Honey Sriracha Sauce
  • ⅓ cup honey
  • 3 tablespoons sriracha
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 garlic cloves minced
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons water
  • Optional Garnishes
  • Sliced green onions
  • Toasted sesame seeds
  • Lime wedges

Equipment

  • Large skillet
  • Mixing bowl
  • Small bowl
  • Whisk
  • Tongs or spatula
  • Instant-read meat thermometer

Method
 

  1. Prepare the chicken: Pat the chicken dry and cut it into bite-size pieces. Toss with cornstarch, salt, and black pepper.
  2. Make the sauce: Whisk together honey, sriracha, soy sauce, rice vinegar, garlic, sesame oil, and water in a small bowl.
  3. Brown the chicken: Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 7–10 minutes, turning occasionally, until browned and cooked through.
  4. Check the temperature: The thickest pieces should reach 165°F (74°C) on an instant-read thermometer.
  5. Add the sauce: Reduce heat to medium-low and pour the honey sriracha sauce over the chicken. Toss well.
  6. Glaze: Simmer for 2–4 minutes, stirring frequently, until the sauce becomes glossy and coats the chicken.
  7. Garnish and serve: Remove from heat and sprinkle with green onions and sesame seeds. Serve hot over rice or alongside steamed vegetables.

Notes

  • For less heat, start with 1–2 tablespoons of sriracha and add more to taste.
  • Chicken breast can be substituted for thighs, but take care not to overcook it.
  • If the sauce becomes too thick, add 1 tablespoon of water at a time to loosen it.
  • Avoid cooking the honey sauce over very high heat because it can burn quickly.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • For best results when reheating, warm gently in a skillet with a small splash of water.
  • This recipe is intended for people. Do not feed honey sriracha chicken to dogs or cats, particularly because spicy sauces may contain garlic or onion.