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Perfect 5-Minute Honey Sriracha Chicken Bites

Honey Sriracha Chicken Bites
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Make these Honey Sriracha Chicken Bites for a snack or easy dinner. You get a crispy coating covered in a perfectly balanced, sticky, spicy-sweet glaze. They are simple to make and full of bold flavor.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 1/2 cup honey
  • 1/4 cup Sriracha sauce (adjust to your spice preference)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Optional garnish: sesame seeds and sliced green onions

Instructions

  1. Place the cut chicken pieces in a bowl.
  2. Set up a standard breading station: one shallow dish with flour mixed with salt, pepper, and garlic powder; a second shallow dish with beaten eggs; and a third shallow dish with panko breadcrumbs.
  3. Dredge each chicken piece first in the flour mixture, shaking off excess.
  4. Dip the floured chicken into the egg, letting excess drip off.
  5. Coat the chicken thoroughly in the panko breadcrumbs, pressing gently to adhere.
  6. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  7. Carefully fry the chicken bites in batches, turning occasionally, until golden brown and cooked through, about 4-6 minutes. Do not overcrowd the pan.
  8. Remove the cooked chicken with a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  9. While the chicken cooks, prepare the glaze. In a small saucepan, whisk together the honey, Sriracha, soy sauce, rice vinegar, and sesame oil.
  10. Heat the glaze mixture over medium heat until it simmers and thickens slightly, about 3-4 minutes. Remove from heat.
  11. Place the crispy chicken bites in a large bowl. Pour the warm glaze over the chicken.
  12. Toss gently until all the chicken pieces are evenly coated in the sticky sauce.
  13. Serve immediately garnished with sesame seeds and green onions if you like.

Notes

  • For extra crispiness, you can bake the coated chicken at 400°F (200°C) instead of frying.
  • If you prefer a milder heat, start with less Sriracha and add more to taste when making the glaze.
  • Use chicken thighs for a juicier result.
  • Make sure your oil temperature is correct for the best crust.

Nutrition

Find it online: https://flavorvista.com/honey-sriracha-chicken-bites-recipe/