Easy Honey Sriracha Chicken
Sweet and spicy honey sriracha chicken ready in just 25 minutes! Crispy, juicy chicken breasts coated in a perfectly balanced sticky sauce. Your new favorite weeknight dinner.
Ingredients
For the Sauce
- 1/3 cup honey 113g, pure honey works best
- 2 tablespoons sriracha sauce 34g, adjust to taste
- 2 tablespoons rice vinegar 30g, don't use distilled vinegar
- 1.5 tablespoons soy sauce 27g, low-sodium if you have it
- 1 tablespoon fresh lime juice 16g, squeeze it yourself
For the Chicken
- 1 lb chicken breasts 500g, boneless and skinless
- 1/4 cup all-purpose flour 35g, for coating
- 2 tablespoons vegetable oil any neutral oil
- 1 tablespoon butter 28g, real butter not margarine
- 5 cloves garlic minced fine
- salt and pepper to taste
For Garnish
- green onions sliced thin
- sesame seeds white or mixed
Instructions
- In a small bowl, whisk together honey, sriracha, rice vinegar, soy sauce, and lime juice until smooth. Set aside.
- If chicken breasts are thicker than 1 inch, slice them horizontally in half. If thinner, gently pound with a meat mallet to even thickness (about 1/2 inch).
- Pat chicken completely dry with paper towels. Season both sides generously with salt and pepper.
- Pour flour onto a plate. Coat each chicken breast thoroughly with flour, shaking off excess.
- Heat a large skillet over high heat. Add vegetable oil and wait until it shimmers.
- Place chicken in the hot skillet (you should hear an immediate sizzle). Cook without moving for 4-5 minutes until golden brown.
- Flip chicken and cook another 4-5 minutes until internal temperature reaches 165°F. Transfer to a plate.
- Reduce heat to medium. Add butter to the same pan and let it melt and foam.
- Add minced garlic and stir constantly for about 30 seconds until fragrant.
- Pour in the prepared sauce. Let it bubble and simmer for 60-90 seconds, stirring occasionally, until slightly thickened and glossy.
- Return chicken to the pan. Spoon sauce over each piece to coat. Turn off heat and let sit for 1 minute.
- Transfer to serving plates. Spoon additional sauce over chicken and garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
Storage: Store leftovers in an airtight container for 3-4 days. The sauce will thicken when cold, which is normal.
Reheating: Use a skillet on medium-low heat with 1 tablespoon of water. Cover and warm for 5-7 minutes. Microwave works too but won't be as crispy.
Chicken Thighs: Use boneless, skinless thighs for more flavor. Cook 6-7 minutes per side since they're thicker.
Heat Level: Start with 1 tablespoon sriracha if you're sensitive to spice. Taste the sauce before cooking and adjust.
No Rice Vinegar: Apple cider vinegar works as a substitute. Avoid white distilled vinegar.
Serving Suggestions: Serve over jasmine rice, with steamed broccoli, snap peas, bok choy, or cauliflower rice for low-carb option.