This Honey Sriracha Chicken recipe is a weeknight hero—sticky, glossy, and perfectly balanced with minimal effort. The sweet honey and fiery sriracha create a magical, crave-worthy sauce that clings to juicy chicken thighs.
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Why You’ll Love This Honey Sriracha Chicken
- Sweet-heat balance: Honey tames the sriracha for exciting but never overwhelming flavor.
- Simple to make: Mostly hands-off cooking perfect for busy evenings.
- Insanely versatile: Serve with rice, shred for sandwiches, or use as pizza topping.
- Meal-prep superstar: Reheats beautifully and tastes even better the next day.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs
- 1/3 cup honey
- 1/4 cup sriracha sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp vegetable oil
- 2 green onions, thinly sliced
- 1 tsp sesame seeds
Tools: A large oven-safe skillet or baking dish, whisk, small bowl, and measuring spoons/cups.
Notes: Using chicken thighs is key here—they stay incredibly moist. Don’t skip the fresh ginger and garlic; they add a fragrant depth that powdered versions just can’t match.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 14 g |
| Carbs: | 35 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts. I strongly recommend thighs for their superior flavor and juiciness, but if you must use breasts, pound them to an even thickness to prevent drying out. Thighs are just more forgiving with the high-heat cooking.
- Adjust the heat level. The beauty of this recipe is its flexibility. Start with less sriracha if you’re sensitive to spice—you can always add more. For extra fire, a pinch of red pepper flakes in the sauce works wonders.
- Don’t sub the cornstarch. This is what gives the sauce its signature glossy, sticky texture. Arrowroot powder can work in a pinch, but cornstarch provides the best results for that perfect cling to the chicken.
- Fresh is best for aromatics. While convenient, jarred minced garlic and ginger paste lack the bright, pungent kick of their fresh counterparts. Taking the extra minute to grate and mince fresh makes a noticeable difference in the final dish.
How to Make Honey Sriracha Chicken
Step 1: Preheat your oven to 400°F (200°C). While it’s heating up, pat the chicken thighs completely dry with paper towels. This is a crucial step—dry chicken will sear beautifully and develop a gorgeous golden crust, while wet chicken will steam. Season both sides generously with a pinch of salt and pepper.
Step 2: Now, let’s make that incredible sauce. In a medium bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. You’ll notice the sauce starts off quite thin and separated, but keep whisking until it becomes a uniform, vibrant orange-red color. Taste it! This is your chance to adjust the sweet-heat balance to your liking.
Step 3: Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken thighs, presentation-side down. Don’t crowd the pan—you want a good sear, not steam. Cook for 4-5 minutes without moving them, until a deep golden-brown crust forms.
Step 4: Flip the chicken thighs. They should release easily from the pan if a proper sear has formed. Pour about two-thirds of the honey sriracha sauce over the chicken, reserving the rest. Use a spoon to baste the chicken, coating each piece thoroughly in the glossy sauce.
Step 5: Transfer the entire skillet to the preheated oven. Bake for 15-18 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer. The sauce will bubble around the edges and reduce slightly.
Step 6: While the chicken bakes, prepare the cornstarch slurry. In a small bowl, mix the cornstarch with the water until it’s completely smooth with no lumps. Stir this slurry into the reserved sauce you set aside earlier.
Step 7: Carefully remove the hot skillet from the oven. The chicken should be glazed and caramelized in spots. Transfer the chicken to a clean plate. Place the skillet with the remaining pan sauces back on the stovetop over low heat.
Step 8: Pour the reserved sauce with the cornstarch slurry into the skillet. Whisk constantly as you bring it to a gentle simmer. You’ll see it thicken almost immediately into a luxurious, sticky glaze that coats the back of a spoon beautifully.
Step 9: Return the chicken to the skillet, turning each piece to coat it generously in the freshly thickened glaze. Let it heat through for a minute. The final texture should be sticky and glossy, perfectly clinging to every nook and cranny of the chicken.
Step 10: Garnish with sliced green onions and a sprinkle of sesame seeds for a fresh, colorful finish. Serve immediately while it’s hot and the sauce is at its most glorious, sticky best.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of water to loosen the sauce.
Serving Suggestions
Complementary Dishes
- Jasmine or basmati rice — The fluffy, fragrant grains are the perfect neutral canvas to soak up every last drop of the delicious sauce.
- Simple cucumber salad — A quick mix of sliced cucumbers, rice vinegar, and a pinch of sugar provides a cool, crisp contrast to the spicy, rich chicken.
- Steamed broccoli or bok choy — Their mild, earthy flavor and satisfying crunch balance the meal and add a vibrant green element to your plate.
Drinks
- A crisp lager or pale ale — The beer’s carbonation and slight bitterness cut through the sweetness and spice, cleansing the palate beautifully between bites.
- Iced green tea with lemon — Its gentle, slightly astringent quality is wonderfully refreshing and helps temper the heat without overwhelming your taste buds.
Something Sweet
- Mango sorbet or coconut ice cream — The tropical, creamy sweetness is a dreamy follow-up to the spicy kick, leaving you with a perfectly satisfied feeling.
- Fortune cookies and fresh orange wedges — A light, classic finish that feels just right, with the citrus subtly echoing the notes in the sauce.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry. Skipping this step means you’ll struggle to get a good sear. The moisture creates steam, which prevents that beautiful
Honey Sriracha Chicken
Make the best Honey Sriracha Chicken with this easy recipe. A perfect sweet and spicy weeknight meal ready in 35 minutes. Get the recipe and cook tonight!
Ingredients
For the Ingredients
-
1.5 lbs boneless, skinless chicken thighs
-
1/3 cup honey
-
1/4 cup sriracha sauce
-
3 tbsp soy sauce
-
2 tbsp rice vinegar
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4 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
-
1 tbsp sesame oil
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1 tbsp cornstarch
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2 tbsp water
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1 tbsp vegetable oil
-
2 green onions (thinly sliced)
-
1 tsp sesame seeds
Instructions
-
Preheat your oven to 400°F (200°C). While it’s heating up, pat the chicken thighs completely dry with paper towels. This is a crucial step—dry chicken will sear beautifully and develop a gorgeous golden crust, while wet chicken will steam. Season both sides generously with a pinch of salt and pepper.01
-
Now, let’s make that incredible sauce. In a medium bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. You’ll notice the sauce starts off quite thin and separated, but keep whisking until it becomes a uniform, vibrant orange-red color. Taste it! This is your chance to adjust the sweet-heat balance to your liking.02
-
Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken thighs, presentation-side down. Don’t crowd the pan—you want a good sear, not steam. Cook for 4-5 minutes without moving them, until a deep golden-brown crust forms.03
-
Flip the chicken thighs. They should release easily from the pan if a proper sear has formed. Pour about two-thirds of the honey sriracha sauce over the chicken, reserving the rest. Use a spoon to baste the chicken, coating each piece thoroughly in the glossy sauce.04
-
Transfer the entire skillet to the preheated oven. Bake for 15-18 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer. The sauce will bubble around the edges and reduce slightly.05
-
While the chicken bakes, prepare the cornstarch slurry. In a small bowl, mix the cornstarch with the water until it’s completely smooth with no lumps. Stir this slurry into the reserved sauce you set aside earlier.06
-
Carefully remove the hot skillet from the oven. The chicken should be glazed and caramelized in spots. Transfer the chicken to a clean plate. Place the skillet with the remaining pan sauces back on the stovetop over low heat.07
-
Pour the reserved sauce with the cornstarch slurry into the skillet. Whisk constantly as you bring it to a gentle simmer. You’ll see it thicken almost immediately into a luxurious, sticky glaze that coats the back of a spoon beautifully.08
-
Return the chicken to the skillet, turning each piece to coat it generously in the freshly thickened glaze. Let it heat through for a minute. The final texture should be sticky and glossy, perfectly clinging to every nook and cranny of the chicken.09
-
Garnish with sliced green onions and a sprinkle of sesame seeds for a fresh, colorful finish. Serve immediately while it’s hot and the sauce is at its most glorious, sticky best.10
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