Honey Sriracha Chicken

closeup shot of chicken in pan resting in ladle

5 from 5 votes

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

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: Asian

Servings:

Author: Chris Collins

Cost: £2 / $2.50

Equipment

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

Chicken

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

Instructions

Chicken

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.

Serving

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!

Video

Notes

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.

Nutrition