Crispy Honey Sriracha Chicken
Crispy Honey Sriracha Chicken has the most amazing sweet and spicy flavor. Perfectly tender on the inside with a crispy sticky texture on the outside. All made in under 30 minutes. You will love it.
Crispy Honey Sriracha Chicken
One thing I love about chicken is how many different way you can prepare it, and how many ways you can cook it. Although I love to BBQ, this Crispy Honey Sriracha Chicken was a sweet and spicy change that was absolutley sensational.
The texture of the chicken on the outside was warm and sticky with a nice crispiness to it that really wowed the tastebuds. When I think of breading chicken I often worry that you will not get to taste the flavor that is really going on, but with this Crispy Chicken you won’t miss one ounce of flavor.
What is the Proper way to bread chicken?
- First you always want to make it easy on yourself and line your breading ingredients up in order you will be using them.
- Once you have them lined up, using one hand, so the other stays clean, dredge (or coat) the chicken in the cornmeal/cornstarch mixture on both sides, then place into the egg/buttermilk mixture, and finish off back in the cornmeal/cornstarch mixture.
- Once breaded you are ready to fry.
There are many different combinations of ingredients for breading chicken, but this Crispy Honey Sriracha Chicken is perfect with the combination listed in this recipe. It provides the perfect crispy, golden brown breading that allows the honey Sriracha sauce to adhere too and soak in the flavor.
Crispy Honey Sriracha Chicken is a great weeknight meal that doesn’t take long to prepare. So if you are looking for delicious flavor and don’t want to spend all night making dinner, bread some chicken and pour an amazing honey sriracha sauce over the top and let the feasting begin. If you are looking for a less spicy, more milder flavor you can omit the chili paste, but either way you and your family are going to love every bite.
Do you have to use cornmeal to bread chicken?
- No. I used cornmeal because I feel like flour can taste “caky” at times, and I wanted the texture to have a crunch without tasting like flour.
- However, if you want to use flour you certainly can.
Tips for making the best Crispy Honey Sriracha Chicken:
- Make sure to use a large enough skillet or pan to cook the chicken in. You will probably need to cook the chicken in two batches in order to get it all cooked golden brown and cooked through.
- Don’t rinse out your skillet after cooking the chicken. Just add all the ingredients for the sauce in the same skillet.
- Make sure to constantly whisk the sauce so it doesn’t burn, until it begins to bubble. Once it bubbles immediately reduce the heat to low and add the chicken.
- Toss the chicken in the honey sriracha sauce until well coated and the chicken is heated back up before serving.
Looking for more delicious chicken recipes?
- Thai Chicken Salad
- Sweet and Sour Chicken
- Easy Chicken Pot Pie Casserole
- Slow Cooker Pineapple Chicken
- Creamy Garlic Tomato Chicken
Crispy Honey Sriracha Chicken
Ingredients:
For the Chicken:
- 2-chicken breast, cut into 1 inch pieces
- 1-cup cornmeal
- 2-Tablespoons cornstarch
- 3-egg whites
- 1-cup buttermilk
- 1-teaspoon garlic salt
- 1-teaspoon cayenne pepper
For the Honey Sriracha Sauce:
- 1-cup honey
- 1/4-cup Sriracha sauce
- 1-Tablespoon chili paste
- 5-Tablespoons butter
- 1-Tablespoon lite soy sauce
- 2-teaspoons lime juice
- 1-Tablespoon sweet rice vinegar
- sesame seeds and green onions for garnish (optional)
Directions:
- In two separate bowls add cornmeal, cornstarch, garlic salt and cayenne pepper in the first bowl, and egg whites and buttermilk to the second bowl.
- Heat oil in a large sauce pan or skillet over medium high heat.
- Dredge all the chicken pieces in the cornmeal mixture, then the buttermilk mixture, and back into the cornmeal mixture. Place in hot skillet and cook until golden brown and cooked through, about 8 minutes.
- Remove chicken and place on a separate plate. In the same skillet add all the ingredients for the Sriracha Honey sauce. Whisk together until bubbling. Reduce heat and add all the chicken back to skillet.
- Stir to coat chicken well. Garnish with sesame seeds and green onions and serve hot over rice.