Save to Pinterest The first time I made this sriracha honey chicken, my roommate hovered around the stove the entire time, drawn in by the smell of garlic caramelizing in honey. We ended up eating it straight from the skillet while standing in the kitchen, too impatient to bother with plates. That sticky glaze has a way of making everyone abandon table manners.
I started making this chicken regularly during a chaotic month when work deadlines ran late and grocery shopping happened on a maybe-next-Tuesday schedule. Something about having those bright red sriracha bottles lined up in the fridge door made me feel like I had my life together, even if just barely.
Ingredients
- 4 boneless skinless chicken breasts: Pounding them to even thickness helps them cook through without drying out at the edges
- Salt and black pepper: Keep the seasoning light since the glaze brings plenty of flavor on its own
- 2 tbsp cornstarch: This thin layer creates the perfect surface for the glaze to cling to instead of sliding right off
- 1/3 cup honey: The floral sweetness balances the sriracha's heat without making the dish taste like dessert
- 2-3 tbsp sriracha sauce: Start with two tablespoons and add the third only after you taste the glaze
- 2 tbsp soy sauce: Adds that savory depth that keeps the sweet and spicy from becoming one-note
- 1 tbsp rice vinegar: A splash of acid cuts through the honey and brightens every bite
- 2 cloves garlic minced: Fresh garlic matters here—powdered garlic cannot replicate that mellow sweetness
- 1 tbsp fresh ginger grated: Even if you think you do not like ginger, grate it in and see how it pulls everything together
- 1 tbsp lime juice: Squeeze this in right at the end for a hit of freshness
- 2 tbsp vegetable oil: Use something neutral so the glaze flavors stay front and center
- Green onions and sesame seeds: These are not just garnish—they add texture and a fresh contrast to the sticky chicken
Instructions
- Season and coat the chicken:
- Pat each breast dry with paper towels, then season both sides generously with salt and pepper. Dredge lightly in cornstarch, shaking off any loose powder—this is what makes the glaze actually stick instead of pooling at the bottom of the pan.
- Whisk the glaze together:
- Combine honey, sriracha, soy sauce, vinegar, garlic, ginger, and lime juice in a small bowl. The mixture will look thin and unassuming, but it thickens beautifully once it hits the heat.
- Sear the chicken:
- Heat oil in a large skillet over medium-high until it shimmers. Add chicken and cook for 4-5 minutes per side until golden brown and cooked through. Resist the urge to move it around—let it develop a proper crust.
- Simmer the glaze:
- Reduce heat to medium and pour the glaze into the hot skillet. Let it bubble gently, stirring occasionally, until it coats the back of a spoon and thickens noticeably.
- Coat and serve:
- Return the chicken to the skillet and turn each piece in the glaze until completely coated. Slice against the grain, drizzle with any remaining glaze, and scatter green onions and sesame seeds over the top.
Save to Pinterest My sister claimed she hated spicy food until she tried this chicken at my place. Now she requests it every time she visits, and I have learned to keep extra sriracha on hand just in case she decides to test her limits again.
Heat Levels That Actually Work
I have served this to people who claim they cannot handle any spice at all, and to others who keep a bottle of hot sauce on their bedside table. The beauty is in the sriracha to honey ratio—two tablespoons gives a gentle warmth, while three brings a proper kick that lingers. Taste as you go and trust your own tolerance instead of following anyone else's rules about what counts as spicy.
Make It Yours
Sometimes I add a teaspoon of sesame oil to the glaze for extra nuttiness, or toss in red pepper flakes when I want more color alongside the heat. Chicken thighs work beautifully here and stay juicier than breasts, especially if you are reheating portions the next day.
What To Serve Alongside
Steamed jasmine rice soaks up every drop of that glaze, but roasted broccoli or sautéed sugar snap peas cut through the sweetness with their fresh crunch. The first time I served this with simple cucumber salad, the cool contrast became a permanent addition to the menu.
- Start your rice before you begin prepping the chicken
- Have all glaze ingredients measured before you turn on the stove
- Keep a small bowl of water nearby to clean sticky fingers between tasting and plating
Save to Pinterest This is the kind of recipe that makes weeknight cooking feel like an accomplishment without requiring any actual effort. Enjoy those sticky fingers.
Recipe Frequently Asked Questions
- → What cut of chicken works best?
Boneless, skinless chicken breasts are ideal for this dish as they cook evenly and absorb the glaze well.
- → Can I adjust the spiciness level?
Absolutely. Adjust the amount of sriracha to suit your heat preference or add red pepper flakes for extra kick.
- → What can I serve alongside this dish?
Steamed jasmine rice or sautéed vegetables complement the flavorful chicken nicely and soak up the glaze.
- → Is there a substitute for soy sauce in the glaze?
You can use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
- → How do I get the glaze sticky and thick?
Simmering the glaze in the skillet after cooking the chicken allows it to thicken naturally and become sticky.