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Honey Sriracha Chicken combines the irresistible blend of honey and Sriracha to form the ultimate glaze for this tender baked chicken. A fusion of sweet and spicy, this dish promises to hook you with its flavor-rich, saucy, and sticky goodness from the very first bite!
To complete the meal, serve the chicken over Jasmine rice. For added crunch, pair it with pan-fried oyster mushrooms and roasted snap peas.
5 Star Review
“I tried this last night for a small dinner party. It was a big hit. Everyone was asking for the recipe. I will be making this again. So yum.” – Kimberley
Dine-in or take-out? Forget that question! This is restaurant-quality chicken made with love right in your kitchen! Prepare to dig in and enjoy the fun because this honey sriracha chicken is all about a sweet, sour, and sticky experience! It’s happiness in a meal made with tender chicken that’s glazed in a spicy yet sweet sauce.
Simple to whip up and definitely better for you than take-out, it’s perfect with some steamed rice or cauliflower rice, and your chosen veggie side. It’s also an easy weeknight meal that’s sure to win a thumbs-up all around the table!
Why I Love This Honey Sriracha Chicken Recipe
- Flavorful: The blend of honey and Sriracha brings a balance of sweet and spicy, resulting in a major delicious bite!
- Simple: No fancy ingredients – this honey sriracha chicken recipe calls for everyday items you probably already have in your pantry.
- Restaurant Quality & Budget Friendly: Who needs take-out when you can create this dish in your own kitchen?
- A Crowd-Pleaser: Whether it’s a family dinner, a potluck with friends, or meal prep for the week, this sriracha chicken never fails to impress.
Recipe Ingredients
Get ready to make this delicious honey sriracha chicken recipe with a few simple ingredients that create a perfect balance of sweet, spicy, and savory flavors.
For the Sauce
- Sriracha sauce or hot chili sauce – You can also use sweet chili sauce or hot sauce instead.
- Honey – Provides a bit of sweetness needed for balancing the flavors of the sauce.
- Soy sauce – Brings that savory umami kick to balance the sriracha. I recommend using low-sodium soy sauce so you have more control over the saltiness.
- White vinegar – the vinegar adds just the right hit of acidity to balance the heat and sweetness. You could also try it with rice vinegar or apple cider vinegar.
- Lime juice – Contributes a fresh citrusy flavor.
- Garlic – I use freshly minced garlic but garlic powder is okay to use.
For The Chicken
- Vegetable oil – Used for browning the chicken, but olive oil or any other cooking oil will work.
- Boneless, skinless chicken breasts – You can also use boneless chicken thighs or chicken drumsticks, as I have done in this honey soy chicken recipe.
- Salt and black pepper – To enhance all the flavors of the chicken.
- Seasonings & spices – I use a simple mixture of sweet paprika, garlic powder, dried thyme, and dried basil.
- Cornstarch – Used for the slurry that will help to thicken the sriracha sauce.
How To Make Honey Sriracha Chicken
What sets this chicken apart is that it’s made with just a handful of everyday ingredients. The spicy kick of Sriracha and the honey’s sweetness create a glorious sticky sauce that clings to the juicy chicken.
- Prepare the sriracha sauce: In a small bowl, you’ll combine the perfect blend of honey, sriracha, garlic, white vinegar, soy sauce, and lime juice. Set aside until ready to use.
- Brown the chicken: Start by browning the chicken breasts in a skillet over medium heat for about 2 minutes per side. Then, arrange the chicken breasts in a single layer in a baking dish.
- Bake: Pour the honey-sriracha sauce over the chicken, cover, and bake until done.
- Thicken the sauce: Mix some of the cooked sauce with corn starch, pour it back into the dish, and bake for 2 more minutes. This adds a rich, glossy finish to your dish.
- Finish and serve: Sprinkle sesame seeds and green onions, and serve with lime wedges for that tangy twist.
Recipe Tips & Variations
- Adjust the heat: Feel free to tweak the amount of Sriracha to suit your taste. If you like it even spicier, sprinkle on those red pepper flakes.
- Make It ahead: Prepare the sauce ahead of time and store it in the refrigerator. You can also marinate the chicken in the sauce for a few hours for deeper flavor.
- Garnishes: Experiment with different garnishes like chopped cilantro, sesame seeds, or even crushed peanuts for added crunch.
- Use a meat thermometer: For best results and perfectly cooked chicken, use a meat thermometer. Chicken is cooked through when the internal temperature reaches 165˚F.
- Gluten-free options: If you need a gluten-free version, make sure to use gluten-free soy sauce or tamari.
Serving Suggestions
I serve honey sriracha chicken with white rice or brown rice and stir-fried vegetables, like my stir-fried zucchini noodles or baby bok choy. For an Asian-inspired twist, try adding soba noodles or teriyaki noodles. A side of green salad or cilantro vinaigrette coleslaw is a refreshing contrast to the spicy chicken.
For a cozy side dish, my creamy garlic rosemary mashed potatoes are a comforting option, and garlic breadsticks or naan are great for soaking up the delicious sauce!
Storage
Store the chicken in an airtight container in the fridge for 3-4 days. I love using the sriracha chicken leftovers in my ramen salad, or we’ll chop it up and roll it into chicken Caesar wraps.
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Honey Sriracha Chicken
Ingredients
For The Honey Sriracha Sauce
- ¼ cup sriracha sauce, or hot chili sauce, but you can also use sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon low sodium soy sauce
- 1 tablespoon white vinegar
- 2 tablespoons lime juice
- 3 cloves garlic, minced
For The Chicken
- 1 tablespoon vegetable oil
- 4 boneless, skinless chicken breasts
- salt and freshly ground black pepper, to taste
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 tablespoon cornstarch
For Garnish
- chopped fresh cilantro or parsley
- sesame seeds
- lime wedges
Instructions
- Prep. Preheat the oven to 375°F. Lightly grease a 9×13 baking dish with cooking spray and set aside.
- Make the sauce. Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.
- Brown the chicken. Heat the vegetable oil in a skillet. Season the chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil. Add the chicken breasts to the skillet and cook for 2-3 minutes on each side or until just browned.
- Combine and bake. Transfer the chicken breasts to the baking dish. Pour the honey-sriracha sauce over them, turning the chicken over to cover each chicken breast entirely with the sriracha sauce. Cover with foil and bake for 20 minutes.
- Uncover. Remove the cover and continue to bake for 15 minutes or until the chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken. Use an Instant Read Meat Thermometer and pull out the chicken when its internal temperature registers at 165˚F.
- Thicken the sauce and continue to cook. Remove the chicken from the oven and spoon out about 3 tablespoons of the sauce into a small cup. Whisk the cornstarch into the cup and whisk until well combined. Stir the cornstarch slurry back into the baking dish and put the chicken back in the oven; cook for 1 to 2 minutes or until the sauce has slightly thickened.
- Finish and serve. Remove your honey sriracha chicken from the oven and let it rest for 5 minutes. Spoon the sauce over the chicken, garnish with cilantro and sesame seeds, and serve with lime wedges.
Video
Notes
- Adjust the Heat: Tweak the Sriracha amount for milder or spicier flavors.
- Alternate Proteins: Swap chicken breasts for chicken thighs, salmon, or shrimp.
- Make It Ahead: Prepare the sauce earlier, or marinate the chicken in the sauce for a few hours for deeper flavor.
- Use a Meat Thermometer: Aim for 165˚F internal temperature for perfectly cooked chicken.
- Meal Prep Friendly: Cook extra to use for salads, sandwiches, or wraps.
- Gluten-Free Options: Substitute with gluten-free soy sauce or tamari for a gluten-free version.
- Storage: Store the chicken in an airtight container and keep it in the fridge for 3 to 4 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Frequently Asked Questions
Absolutely! You could totally make this with chicken thighs by following this recipe for baked chicken thighs.
If you don’t have time to brown the chicken, that’s no issue! You can just arrange the chicken breasts in a baking dish, pour over the sriracha sauce, and pop it in the oven.
Cooking time for chicken always depends on the size of the chicken breasts. In this recipe, the chicken breasts will bake for 20 minutes, covered, at 375˚F; then, you will remove the cover and continue to bake for 15 minutes or until the chicken is done. Chicken is cooked through when the internal temperature reaches 165˚F on an instant-read meat thermometer.
More Baked Chicken Recipes
- Easy Baked Chicken Breasts
- Garlic Herb Baked Chicken Breasts
- Hot Honey Chicken
- Baked Honey Mustard Chicken
- Cheesy Asparagus Stuffed Chicken
Not for the faint of heart! This is spicy, spicy, spicy deliciousness! I suggest doubling up on the sauce. It’s wonderful with Jasmine rice.
Delicious. Had with salad and homemade guacamole rice and homemade pita chips. Highly recommend if you like Spivey food if not just cut back on siracha .
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
We loved this recipe. It was very easy to make and the flavor was really good.
Super good! A little too spicy for me but the kids loved it. I also thought it was super easy to make.
I used one chicken breast pounded and butterflied, exact measurements for the sauce, and served over cilantro lime basmati rice with steamed broccoli.
Tastes very good, but the bits of sauce that did not stay on the chicken caramelised in the baking tray and took 15 minutes to remove.
This has zero to do with the recipe because your mistake. Recipe shouldn’t be downgraded
Very tasty. I would use half siracha and 1/2 sweet chili sauce. Full siracha was a bit too hot for us.
I am very glad you enjoyed it! Thank YOU! 🙂
I used chicken tenders instead of chicken breast. The spices over powered flavor and the did not make enough sauce.
Followed cooking time, the breast were on bigger, came out to dry, I wished I would of pulled out sooner
Really tasty! I was looking for an easy recipe for chicken breasts and this flavor combination sounded perfect. The entire family loved and I’m glad I made enough for leftovers.
Thank YOU! I am very glad you enjoyed it! 🙂
Thermometer probe read 165+ after the initial 20 minutes in the oven so any additional cooking would’ve been overkill. Perhaps it was because I used a ripping hot pan to sear the chicken rather than a medium high. This also meant that I needed to transfer the sauce to a skillet without the chicken to reduce/thicken it up enough.
Delicious
I’m glad you enjoyed it! Thank YOU! 🙂