This Honey Sriracha Chicken recipe brings the perfect balance of sweet, spicy, and savory flavors. Tender chicken coated in a sticky honey-sriracha glaze makes an easy weeknight meal you’ll crave. Serve it over rice for a quick, delicious dinner the whole family will love!
If you’ve ever craved that sweet and spicy kick of takeout-style chicken, this honey sriracha chicken recipe will be your new favorite. It’s one of those dishes that hits every craving in one bite, sweet from the honey, spicy from the sriracha, and savory from the soy sauce.
The best part? It’s ready in under 30 minutes, and you can make it all in one pan. Whether you’re cooking for your family on a busy weeknight or meal-prepping for the week ahead, this dish delivers flavor and comfort every single time.
I still remember the first time I made it for my kids. The kitchen smelled so good that everyone wandered in before dinner was even ready! That sticky glaze clinging to each piece of chicken? Absolute magic.
If you love bold, balanced flavors like this honey sriracha chicken, you’ll also enjoy my high protein chicken fried rice, it’s packed with flavor and makes another easy weeknight favorite.
Table of contents
Main Ingredients for Honey Sriracha Chicken
To make this honey sriracha chicken, you’ll need a few everyday ingredients that come together to create bold flavor and a perfect glaze. Here’s what you’ll need and why each one matters:
- 3–4 boneless chicken breasts:
These are the heart of the recipe. Dice them into bite-sized pieces so they cook evenly and absorb that sticky sauce beautifully. - ⅓ cup cornstarch:
This light coating gives the chicken a crisp, golden exterior once sautéed. It also helps the sauce cling to every piece. - 1 cup water:
The base that helps dissolve the flavors and form the perfect sauce consistency. - 2–3 tablespoons sriracha:
The star of the show! Adjust to your spice tolerance. Two tablespoons bring a gentle heat, while three make it fiery. - 5 tablespoons soy sauce:
Adds depth and that umami goodness. It balances the sweetness and spice in the sauce. - 1 tablespoon minced garlic:
Because what’s a good stir-fry without garlic? It enhances aroma and flavor beautifully. - ¼ cup sugar:
This touch of sweetness pairs perfectly with the heat of the sriracha and saltiness of the soy. - 2–3 tablespoons honey:
The honey gives the sauce that shiny, sticky finish. Plus, it adds natural sweetness and helps caramelize the glaze. - 2 tablespoons cornstarch + 2 tablespoons cold water:
This slurry thickens the sauce to perfection, creating that glossy coating we all love. - Oil for cooking:
Just a drizzle to sauté your chicken until it’s golden and cooked through. - Optional toppings:
Crushed red pepper flakes for extra spice and a sprinkle of sesame seeds if you want a little crunch.
These simple ingredients transform into something extraordinary once combined. The result? A perfectly balanced honey sriracha chicken that’s sticky, saucy, and irresistibly flavorful.
Additional Ingredients and Substitutes
Sometimes, we don’t have everything on hand, and that’s totally fine! Here are a few swaps and add-ons to keep your honey sriracha chicken fresh, fun, and flexible:
- Protein swaps:
Try boneless chicken thighs for juicier bites. They stay tender and soak up the sauce like a dream. For a lighter twist, use shrimp or tofu instead. - Soy sauce alternatives:
If you’re watching sodium, go for low-sodium soy sauce or coconut aminos for a slightly sweeter, gluten-free option. - Sweetener choices:
Out of honey? Maple syrup or agave nectar work just as well. They’ll still give you that beautiful glaze. - Veggie boost:
Toss in broccoli florets, snap peas, or bell peppers for extra crunch and color. They make the dish even more satisfying.
If you enjoy experimenting with global flavors, you’ll love my Mexican chicken and rice recipe. It’s packed with zesty spices and makes a fun twist on the classic chicken-and-rice combo.
The beauty of this recipe is that it’s adaptable. Whether you like it spicier, sweeter, or packed with veggies, your version of honey sriracha chicken will still taste amazing.
Expert Tips
After making honey sriracha chicken more times than I can count, I’ve learned a few tricks that guarantee perfect results every single time. These tips will help you get that restaurant-quality flavor right at home.
- Don’t skip the cornstarch coating.
It’s tempting to just toss the chicken in the pan, but that light coating is key to achieving a crisp texture. It also helps the sauce cling better, making every bite more flavorful. - Cook in batches if needed.
Overcrowding the pan causes steaming instead of browning. If your skillet isn’t large enough, cook half the chicken first, then the rest. It’s worth the extra minute or two. - Adjust the spice to your liking.
If you’re new to spicy food, start with 2 tablespoons of sriracha and taste before adding more. You can always turn up the heat, but you can’t take it out! - Use fresh garlic.
Pre-minced garlic can be convenient, but fresh minced garlic gives a richer, deeper flavor that makes a big difference. - Thicken the sauce last.
Wait until the sauce is simmering before adding your cornstarch slurry. That’s how you’ll get that perfect glossy, sticky texture. - Serve immediately.
Honey sriracha chicken tastes best hot and fresh, straight out of the pan. The sauce thickens more as it cools, so it’s perfect right off the stove. - Try skillet-style cooking.
If you enjoy stovetop meals, check out my chicken fried rice on Blackstone. It’s another quick, flavorful dish that uses similar techniques for amazing results. - Add a squeeze of lime.
For a bright finish, squeeze fresh lime juice over the chicken just before serving. It balances the heat and sweetness perfectly.
Little adjustments like these elevate the dish from “really good” to “absolutely amazing.” Trust me, once you try it this way, you’ll never look back.
How to Make Honey Sriracha Chicken
- Make the sauce:
In a medium saucepan, combine water, sriracha, soy sauce, garlic, sugar, and honey. Stir until everything is well mixed and bring it to a gentle boil over medium heat. - Thicken it up:
In a small bowl, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Add this to your simmering sauce and stir constantly until it thickens. Reduce the heat to low. - Prepare the chicken:
Dice the chicken into bite-sized pieces. Add the chicken and ⅓ cup cornstarch to a large zip-top bag. Seal and shake until evenly coated. - Cook the chicken:
Drizzle oil into a large pan over medium heat. Add the coated chicken and sauté until browned and fully cooked through, about 6–8 minutes. - Combine and coat:
Pour the thickened sauce over the chicken. Stir gently until every piece is coated in that glossy, sticky glaze. - Serve and enjoy:
Sprinkle with crushed red pepper flakes if you want extra heat. Serve hot over warm rice or my easy chicken flavored rice for a comforting meal.
Additional Guide: Variations and Special Techniques
If you’re like me and enjoy mixing things up in the kitchen, you can easily give your honey sriracha chicken a little twist.
- Crispy oven-baked version:
Instead of pan-frying, place the coated chicken on a parchment-lined baking sheet. Bake at 400°F (200°C) for 18–20 minutes, flipping halfway. Then toss with the sauce. It’s lighter but still just as tasty. - Air fryer option:
Coat your chicken as usual, spray lightly with oil, and cook at 380°F (190°C) for about 10–12 minutes. Toss with sauce after cooking. You’ll get crisp edges with minimal oil. - Add veggies:
Sauté broccoli, carrots, or bell peppers before adding the chicken back in. It’s a great way to make it a one-pan meal.
For another comforting, one-pan option with a sweet-savory kick, check out my one-pot honey garlic chicken and rice. It’s just as easy and totally family-approved.
This dish is flexible, forgiving, and full of flavor. No matter how you prepare it, you’ll end up with a meal that’s simple, satisfying, and downright delicious.
FAQs About Honey Sriracha Chicken
What to serve with honey sriracha chicken?
Honey sriracha chicken tastes amazing with steamed jasmine or white rice. You can also serve it with fried rice, noodles, or roasted vegetables like broccoli, carrots, or green beans. For a lighter meal, pair it with a crisp side salad or quinoa for extra texture and balance.
How many carbs are in Chick-fil-A’s honey sriracha sauce?
Chick-fil-A’s Honey Roasted BBQ, often called honey sriracha sauce, has roughly 7 to 9 grams of carbohydrates per serving. The number may vary slightly based on how much you use, so check the latest nutrition info if you’re counting carbs closely.
What goes good with honey sriracha chicken?
This flavorful dish goes great with rice, noodles, or even inside wraps for a fun twist. It also pairs beautifully with fresh veggies like snap peas, bok choy, or sautéed spinach. For something heartier, serve it with a side of roasted potatoes or a refreshing cucumber salad.
Conclusion
There’s something so comforting about a dish that’s both simple and satisfying, isn’t there? This honey sriracha chicken brings that sweet-spicy magic that keeps everyone coming back for more. It’s quick, it’s flavorful, and it’s made with ingredients you probably already have at home.
I love making it for my family on nights when we all need a little comfort food with a kick. The kids love the sticky sweetness, and I love that it comes together without fuss.
If you’re craving something similar but with a different flavor twist, you might also enjoy my high protein chicken fried rice or the hearty chicken divan with rice. Both make wonderful follow-ups to this recipe.
If you try this honey sriracha chicken, I’d love to hear how it turns out! Leave a comment below or share your creation on social media. Let’s keep inspiring each other to make everyday dinners something special.
Because at the end of the day, good food isn’t just about taste, it’s about the memories we make around the table.
Honey Sriracha Chicken
Equipment
- Saucepan
- Large Skillet
- Mixing bowl
Ingredients
Chicken
- 3-4 pieces chicken breasts diced
- 1/3 cup corn starch
Sauce
- 1 cup water
- 2-3 tbsp sriracha adjust for spice preference
- 5 tbsp soy sauce
- 1 tbsp minced garlic
- 1/4 cup sugar
- 2-3 tbsp honey adjust for sweetness
- 2 tbsp corn starch for thickening sauce
- 2 tbsp cold water for mixing with corn starch
Optional
- crushed red pepper flakes to taste
- cooked rice for serving
Instructions
- In a small-medium saucepan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey. Stir well and bring to a boil over medium heat.
- In a small bowl, whisk together 2 tablespoons corn starch and 2 tablespoons cold water until smooth. Add to the saucepan and stir until the sauce thickens. Reduce heat to low and keep warm.
- Place diced chicken and 1/3 cup corn starch in a large plastic bag. Seal and shake to coat evenly.
- Heat a large skillet with a drizzle of oil over medium heat. Add coated chicken and sauté until browned and fully cooked through.
- Pour the prepared sauce over the cooked chicken. Stir gently until all pieces are coated and glossy.
- Sprinkle with crushed red pepper flakes if desired and serve over warm cooked rice.