Honey Sriracha Chicken

Honey sriracha chicken is pan-fried with a crispy coating, then cooked with a sticky, spicy, and sweet sauce. Tender, juicy, and SO easy!

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: Asian

Keyword: honey sriracha chicken, quick and easy chicken recipes, sweet and spicy chicken

Servings: servings

Calories: 488kcal

Author: Alyssa

Cut chicken into bite size pieces (about 1 inches chunks).
Place chicken pieces into a ziplock bag, add 1 tablespoon toasted sesame oil and 1⁄2 teaspoon salt. Toss and shake to spread the oil and salt evenly. Add 1⁄3 cup cornstarch and shake again until it coats every chicken piece. Alternatively you can do this step in a bowl, just mixing with a spoon or hands.
Add 2 tablespoons of cooking oil to a wok or a large nonstick cooking pan over medium heat. Add chicken and cook until it’s browned on every side and cooked through. Don’t stir too often to let the meat brown. This will take about 7 minutes. When transferring chicken to the pan make sure to separate all pieces. It’s better to not overcrowd the pan; if you don’t have a large enough pan you can cook it in two batches.
Remove cooked chicken to the plate and set aside.
To the same pan, add 2 tablespoons toasted sesame oil, grated ginger and minced garlic. Cook for 30 seconds on medium heat until fragrant.
Add sriracha, soy sauce, lemon juice, water and chili flakes. In a small bowl mix 2 tablespoons cornstarch and 3 tablespoons water, add to the pan and cook on medium heat, stirring constantly until the sauce thickens and begins to boil.
Add honey and stir to combine. Taste and add more sriracha or soy sauce if desired.
Add cooked chicken pieces, stir to coat in sauce evenly and heat for 30 more seconds.
Serve over rice with green onions and sesame seeds sprinkled on top.