Spicy Honey Sriracha Chicken (Printable Version)

Juicy chicken glazed in sweet-spicy honey sriracha sauce. Ready in 40 minutes.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Marinade/Sauce

02 - 1/4 cup sriracha sauce
03 - 1/4 cup honey
04 - 2 tbsp soy sauce
05 - 1 tbsp rice vinegar
06 - 2 tbsp olive oil (plus more for searing)
07 - 3 garlic cloves, minced
08 - 1 tbsp fresh ginger, grated
09 - 1/2 tsp black pepper

→ Garnish

10 - 1 tbsp toasted sesame seeds
11 - 2 green onions, thinly sliced
12 - Lime wedges

# How to Make It:

01 - Whisk together sriracha, honey, soy sauce, rice vinegar, olive oil, minced garlic, grated ginger, and black pepper in a medium bowl until thoroughly combined.
02 - Add chicken pieces to the marinade, tossing well to ensure even coating. Allow to marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of olive oil to coat the cooking surface.
04 - Remove chicken from marinade, reserving the liquid. Cook chicken in batches until golden brown and cooked through, approximately 6–8 minutes per batch.
05 - Pour the reserved marinade into the pan with the cooked chicken. Simmer for 2–3 minutes until the sauce thickens to a glossy consistency, tossing chicken to coat evenly.
06 - Plate the glazed chicken hot, topped with toasted sesame seeds, sliced green onions, and fresh lime wedges on the side.

# Expert Advice:

01 -
  • The sauce creates this incredible restaurant quality glaze that coats every single piece perfectly
  • Its ready in under 40 minutes but tastes like something youd order from your favorite takeout spot
  • The balance between sweet honey and spicy sriracha is absolutely addictive
02 -
  • Never skip the step of reserving the marinade to simmer at the end, that is where all the glaze magic happens
  • Crowding the pan will steam the chicken instead of searing it, so cook in batches for that golden crust
  • The sauce will continue thickening as it cools slightly, so remove from heat while it still looks a bit loose
03 -
  • Pat the chicken completely dry before adding to the marinade for better adhesion
  • Use a cast iron skillet if you want extra crispy edges on your chicken pieces
  • Let the sauce simmer a bit longer if you prefer an intensely sticky, finger licking glaze

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