Honey Sriracha Chicken Bites (Print Version)

Tender chicken cubes coated in a sweet-spicy honey Sriracha glaze, ideal for snacks or appetizers.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

→ Marinade

02 - 2 tablespoons buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Breading

07 - 3/4 cup all-purpose flour
08 - 1/2 cup cornstarch
09 - 1 teaspoon paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1/2 teaspoon salt

→ For Frying

12 - 2 cups vegetable oil

→ Honey-Sriracha Sauce

13 - 3 tablespoons honey
14 - 2 tablespoons Sriracha sauce
15 - 1 tablespoon soy sauce
16 - 1 tablespoon unsalted butter
17 - 1 teaspoon rice vinegar
18 - 1 clove garlic, minced

→ Garnishes (optional)

19 - 1 tablespoon sesame seeds
20 - 2 tablespoons chopped fresh chives or green onions

# How to Make It:

01 - Combine chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Toss to coat and marinate for at least 15 minutes.
02 - In a shallow dish, mix all-purpose flour, cornstarch, paprika, cayenne pepper, and salt until evenly combined.
03 - Heat vegetable oil in a deep skillet or saucepan to 350°F.
04 - Dredge marinated chicken pieces in the flour mixture, ensuring thorough coating of each piece.
05 - Fry chicken bites in batches for 4 to 5 minutes, turning occasionally until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
06 - In a small saucepan over medium heat, combine honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic. Simmer while stirring until butter melts and sauce slightly thickens, about 2 to 3 minutes.
07 - Coat hot chicken bites evenly with the honey-Sriracha sauce by tossing gently.
08 - Transfer coated chicken to a serving platter. Sprinkle with sesame seeds and chopped chives or green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside but stay tender inside, which is harder to pull off than it sounds.
  • The honey-sriracha sauce hits that sweet-spicy-savory sweet spot that keeps people coming back.
  • You can make them ahead and reheat them without losing much texture, which is a total lifesaver for entertaining.
02 -
  • If you coat the chicken more than a few minutes before frying, the buttermilk will make the flour mixture soggy; timing matters here, so dredge right before you fry.
  • Don't skip the resting-on-paper-towels step, even though it feels like you're wasting time; it's the difference between crispy and limp.
  • The sauce will thicken more as it cools, so if it looks a little thin in the pan, don't panic—it'll set up on the chicken beautifully.
03 -
  • If you only have one skillet, heating two pans side by side means your oil stays at the right temperature between batches instead of dropping and compensating.
  • Taste the finished sauce before tossing the chicken; the balance of sweet, spicy, and salty should make you want another spoonful on its own.
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