Honey Sriracha Chicken Bites (Print Version)

Crispy chicken cubes glazed in a sweet and spicy honey Sriracha sauce for a flavorful bite.

# 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 Steps:

01 - Combine chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Toss to coat evenly. Marinate for at least 15 minutes.
02 - Mix flour, cornstarch, paprika, cayenne pepper, and salt in a shallow dish until blended.
03 - Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C).
04 - Dredge marinated chicken pieces thoroughly in the flour mixture, ensuring complete coating.
05 - Fry chicken in batches for 4 to 5 minutes, turning occasionally, until golden brown and cooked through. Remove with 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, stirring until butter melts and sauce slightly thickens, about 2 to 3 minutes.
07 - Toss the hot fried chicken bites in the honey-Sriracha sauce until evenly coated.
08 - Transfer coated chicken bites to a serving platter and garnish with sesame seeds and chopped chives or green onions, if desired. Serve immediately.

# Expert Advice:

01 -
  • They're crispy outside, tender inside, and ready in under 45 minutes from fridge to table.
  • The honey-Sriracha glaze hits that perfect balance of sweet and spicy that keeps people reaching for more.
  • You can make them ahead and reheat—they're just as good the next day.
02 -
  • Cold chicken won't absorb the glaze properly—toss them together while everything is still hot or the sauce won't stick.
  • Don't skip the double-dip if you want extra crunch: dip marinated chicken in buttermilk again, then coat with the flour mixture a second time before frying, and you'll get a shell that stays crispy even after saucing.
  • The sauce thickens as it cools, so if you're making it ahead, warm it gently before tossing with the chicken.
03 -
  • If you're cooking for a crowd, make the honey-Sriracha glaze ahead and reheat it gently—it takes pressure off during the frying stage.
  • Let the marinated chicken sit at room temperature for five minutes before breading; cold chicken straight from the fridge takes longer to cook through and the outside gets overcooked.
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