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…
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.
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.
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.
Process shots: add chicken to egg (photo 1), coat in flour (photo 2) place to one side and repeat (photo 3).
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!
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:
- Sweet and Sour Chicken Stuffed Spring Rolls
- Homemade Popcorn Chicken
- Spicy Fried Chicken Tenders
- Buttermilk Fried Chicken
Alrighty, let’s tuck into the full recipe for this honey sriracha chicken shall we?!
How to make Honey Sriracha Chicken (Full Recipe & Video)
Honey Sriracha Chicken
- 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
- 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!
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