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Chicken/ Hearty Dinners/ Spice

Honey Sriracha Chicken

July 21, 2020 (Last Updated: January 23, 2024) by Chris Collins

Crispy pieces of fried chicken wrapped in a sweet, spicy and sticky sauce. What’s best is it couldn’t be easier to make!

It’s also an awesome fakeaway recipe. It’s fairly quick to make so it makes the perfect replacement for a takeaway. Follow me…

chicken served on rice garnished with spring onion and sesame seeds in white bowl

Honey Sriracha Sauce

The sauce itself is insanely delicious. It’s sweet, it’s tangy, it’s sticky and of course it’s spicy! Here’s what you’ll need:

  • Honey – Make sure it’s runny honey or it’ll clump up.
  • Sriracha – Don’t sub other hot sauce brands, only Sriracha is suitable for this recipe.
  • Soy Sauce – Go for all purpose/light soy sauce, dark soy sauce will be too overpowering here.
  • Vinegar – Go for white wine vinegar as it cuts through the sweetness nicely.
  • Garlic Powder – Optional, but garlic does go beautifully with all the above ingredients. Can sub fresh garlic, just fry it off beforehand.

Cornstarch Slurry

Alongside the fab five above, you’ll need to add a cornstarch slurry to the sauce. This is what will thicken the sauce and turn it nice and sticky. A cornstarch slurry (or cornflour slurry depending on where in the world you are) is just a mixture of cold liquid with cornstarch. In this case it is simply equal parts water and cornstarch.

closeup shot of sauce dripping off of wooden spoon

Crispy Fried Chicken

When it comes to the chicken you’ll want to make sure you create a batter. There’s a couple of different ways you can do this, but for this recipe we’ll be dredging through flour and cornstarch.

A lot of similar recipes actually use all cornstarch, but I find sometimes that results in the batter being powdery. As such, I like a 50/50 ratio of flour and cornstarch. That way the batter is still light and crispy, but it has a touch of density to it too.

Top Tip #1 – It’s essential to make sure you season each stage of the process. That’s the chicken itself, the egg and the flour mix.
Top Tip #2 – Ensure you thoroughly coat the chicken in the flour to create lots of small flaky parts. This will ensure the chicken comes out nice and crispy.

Process shots: add chicken to egg (photo 1), coat in flour (photo 2) place to one side and repeat (photo 3).

How to make honey sriracha chicken - 3 step by step photos

Once coated it’s time to fry. Although it’s a little faff, I find best results come from deep frying. You get the most even coverage.

Can I shallow fry the chicken?

You can shallow fry the chicken, just fill the pan up with oil until it’ll cover just over half the chicken. Flip half way to cook both sides.

Can I bake the chicken?

This isn’t suitable for baking. The batter turns gummy and struggles to crisp up.

Once you’ve fried the chicken just stir it through the sauce until it’s nice and sticky!

How to make honey sriracha chicken - 3 step by step photos

closeup shot of chicken in pan resting in ladle

Serving Honey Sriracha Chicken

From there, I usually serve with rice, then top with sliced green/spring onion and sesame seeds. I would say I also serve with chopsticks, but as you can see by the photo below that is not the case. Couldn’t bring myself to attempt filming with them 😂

If you’re looking for another honey sriracha recipe check out my Honey Sriracha Salmon!

For more similar recipes check out these beauties too:

Alrighty, let’s tuck into the full recipe for this honey sriracha chicken shall we?!

closeup shot of fork digging into chicken

How to make Honey Sriracha Chicken (Full Recipe & Video)

closeup shot of chicken in pan resting in ladle

Honey Sriracha Chicken

Crispy pieces of fried chicken wrapped in a sweet, spicy and sticky sauce. What's best is it couldn't be easier to make!
5 from 5 votes
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Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories per serving: 518kcal
Cost per serving: £2 / $2.50


  • Large Deep Pot & Slotted Spoon (for deep frying)
  • 2 Large Bowls (for dredging chicken)
  • Wire Rack and Paper Towels
  • Large Pan & Wooden Spoon (for sauce)
  • Sharp Knife & Chopping Board
  • Kitchen Thermometer
  • Whisk (optional)

Ingredients (check list):


  • 1lb / 500g Chicken Breast
  • 1/2 cup / 75g Plain/All Purpose Flour
  • 1/2 cup / 75g Cornstarch/Cornflour
  • 1 tsp Baking Powder
  • 2 Eggs, beaten
  • Salt & White Pepper as needed (see notes for white pepper)
  • Vegetable Oil, for deep frying

Honey Sriracha Sauce

  • 1/2 cup / 140g Honey
  • 2 tbsp Sriracha
  • 2 tbsp Light/All Purpose Soy Sauce
  • 2 tbsp White Wine Vinegar
  • 1 tbsp Cornstarch/Cornflour
  • 1/4 tsp Garlic Powder
  • Salt & Pepper, to taste

To Serve

  • Cooked Rice
  • Sesame Seeds
  • Spring/Green Onion



  • Dice chicken into bite sized pieces and season with a good pinch of salt and pepper.
  • Line up two bowls: 1st with beaten egg and a pinch of salt and pepper, 2nd with flour, cornflour/cornstarch, baking powder and a pinch of salt and pepper.
  • A few at a time, coat your chicken pieces in the egg, then into the flour. Really make sure you fully coat the chicken at each stage, namely in the flour. Press in the flour to create a flaky texture. Place to one side and repeat.
  • Heat up 3-4cups/750ml-1litre oil in a suitably sized pot to 180C/356F. In batches of 3-4 deep fry your chicken pieces for 4-5mins or until crispy and completely cooked through. If you're unsure just remove one piece and slice through to check the centre - it should be completely white and piping hot. Place chicken on a wire rack with paper towels underneath. Repeat with all chicken.

Honey Sriracha Sauce

  • In a saucepan with the heat OFF combine honey, soy sauce, sriracha, vinegar, garlic powder and seasoning to taste. Give a stir to combine then bring the heat to a gentle simmer. Once the sauce has fully blended, in a small dish combine 1 tbsp cornstarch/cornflour with 1 tbsp cold water until completely smooth.
  • Add to the sauce and whisk until blended. Simmer for a few more minutes until the sauce thickens and turns nice & glossy. If you see small lumps just grab a whisk to smooth them out.


  • Add chicken to sauce and stir to evenly coat. It should be nice and sticky by this point. Serve over rice with sliced green/spring onion and sesame seeds!

Quick 1 min demo!


a) White Pepper - This is fairly common in Asian cooking and works really nicely in this recipe. It offers a little more 'heat' than black pepper and also keeps a smooth texture in the sauce (unlike cracked black pepper). However if black pepper is all you have that's totally fine.
b) Oil - Important to use an oil with a high smoking point like sunflower, rapeseed or vegetable oil. Olive oil is not suitable here. If you're not up for deep frying you can always shallow fry (fill pan so it covers just over half of chicken) and flip half way. Still heat up to 180C/356F.
c) Sauce/Spice - 2 tbsp sriracha offers a nice heat, but if you're at all concerned just start off with 1 tbsp and adjust accordingly.
d) Calories - based on 2/3 cup flour mixture attaching to chicken, 1 egg and 1/2 tsp oil per chicken piece (30pieces). No rice or toppings. Divided by 4.

Your Private Notes:


Nutrition Facts
Honey Sriracha Chicken
Amount Per Serving
Calories 518 Calories from Fat 179
% Daily Value*
Fat 19.93g31%
Saturated Fat 3.428g17%
Trans Fat 0.094g
Polyunsaturated Fat 10.476g
Monounsaturated Fat 4.809g
Cholesterol 106mg35%
Sodium 447mg19%
Potassium 399mg11%
Carbohydrates 56.63g19%
Fiber 1g4%
Sugar 35.58g40%
Protein 28.67g57%
Vitamin A 148IU3%
Vitamin C 1.6mg2%
Calcium 27mg3%
Iron 2.12mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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Recipe Rating


  • Reply
    Marie-Charlotte Chatelain
    November 17, 2020 at 1:18 pm

    5 stars
    Can’t go wrong with that! Honey sriracha is amazing – sweet and spicy but not too much so! LOVE how juicy the chicken looks!

    • Reply
      Chris Collins
      November 17, 2020 at 2:00 pm

      Thanks so much 🙂

  • Reply
    Taylor Kiser
    November 17, 2020 at 1:10 pm

    5 stars
    So easy and delicious! No need for takeout with this recipe!

    • Reply
      Chris Collins
      November 17, 2020 at 1:59 pm

      Thanks Taylor 🙂

  • Reply
    Alisa Infanti
    November 17, 2020 at 12:58 pm

    5 stars
    I have been really into making homemade take out these days and this recipe was the perfect fill-in for Chinese food!

    • Reply
      Chris Collins
      November 17, 2020 at 1:59 pm

      Yep, it makes a great fakeaway! 🙂

  • Reply
    Amanda Wren-Grimwood
    November 17, 2020 at 12:28 pm

    5 stars
    Definitely my sort of dish and my family will love this. I’ve got all the ingredients so making this week!

    • Reply
      Chris Collins
      November 17, 2020 at 1:59 pm

      That’s awesome! Enjoy!!

  • Reply
    November 17, 2020 at 10:31 am

    5 stars
    Drooling over this delicious sauce. One of my favorite recipe with chicken. I will try your version soon.

    • Reply
      Chris Collins
      November 17, 2020 at 1:59 pm

      Hope you love it! 🙂