This Sriracha Chicken recipe delivers a perfect balance of sweet, spicy, and savory flavors in about 30 minutes. The sticky, caramelized glaze coats tender, juicy chicken for a restaurant-quality meal with minimal effort. It’s a fantastic way to use that bottle of Sriracha for more than just a condiment.
Craving a delicious Sriracha Chicken? You've come to the right spot! From Chicken Breast Recipes favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Sriracha Chicken
- Balanced Heat: Sriracha’s gentle spice is perfectly tempered by honey and soy sauce.
- Quick & Easy: Ready in 30 minutes with minimal cleanup for busy nights.
- Insanely Versatile: Serve over rice, in salads, tacos, or sandwiches.
- Meal-Prep Champion: Reheats beautifully for delicious lunches all week.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (or thighs)
- 1/3 cup Sriracha sauce
- 1/4 cup honey
- 3 tbsp soy sauce (or tamari)
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp vegetable or avocado oil
- 1 tbsp sesame seeds
- 2 scallions, thinly sliced
Tools: A large skillet (oven-safe if you have one), a small whisk or fork, and a microplane for the ginger.
Notes: The quality of your Sriracha really makes a difference here—it’s the star of the show, after all. And don’t skip the fresh ginger and garlic; their pungent, aromatic qualities form the foundation of that incredible sauce.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 8 g |
| Carbs: | 25 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Chicken Thighs vs. Breasts. While breasts work perfectly, chicken thighs are a fantastic, forgiving alternative. They stay incredibly juicy and are harder to overcook, plus their richer flavor stands up wonderfully to the bold sauce.
- Pounding the Chicken. If using breasts, take a minute to pound them to an even thickness—about ¾-inch is perfect. This simple step is the secret to ensuring your chicken cooks evenly all the way through without the thinner parts drying out.
- Fresh vs. Jarred Ginger. I really can’t recommend fresh ginger enough for this recipe. That bright, zesty punch it provides is irreplaceable. A microplane grater makes quick work of it, skin and all—no peeling necessary.
- Taste Your Sriracha First. Different brands can vary in heat level. Give yours a quick taste so you know what you’re working with. You can always adjust the honey up or down later to find your personal sweet-spot.
How to Make Sriracha Chicken
Step 1: Prepare the Chicken and Sauce. Start by patting your chicken completely dry with paper towels—this is crucial for getting a beautiful sear. If you’re using breasts and they are uneven, place them between two pieces of plastic wrap and gently pound them to an even thickness. Season both sides generously with a pinch of salt and pepper. In a small bowl, whisk together the Sriracha, honey, soy sauce, rice vinegar, minced garlic, and grated ginger until it’s smooth and well-combined. You’ll notice the aroma is already incredible.
Step 2: Sear the Chicken. Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken. You should hear a satisfying sizzle. Let it cook undisturbed for about 5-7 minutes, until a golden-brown crust forms on the bottom. Don’t be tempted to move it around! Flip the chicken and cook for another 2-3 minutes on the other side. It won’t be cooked through yet, and that’s exactly what we want.
Step 3: Simmer in the Sauce. Reduce the heat to medium-low. Pour your prepared Sriracha sauce mixture into the skillet around the chicken. It will bubble up and smell amazing. Let the chicken simmer in the sauce for about 8-10 minutes, flipping it halfway through. As it cooks, you can spoon the sauce over the top to glaze it. The sauce will begin to thicken and reduce, coating the chicken in a gorgeous, sticky glaze.
Step 4: Check for Doneness and Rest. The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. If your skillet is oven-safe, you can also pop it under a broiler for the last minute or two to get some extra caramelization on top. Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist and tender.
Step 5: Final Glaze and Serve. While the chicken rests, if your sauce is still a little thin, let it bubble on the stove for another minute or two until it reaches a syrupy consistency that coats the back of a spoon. Slice the rested chicken against the grain, then return it to the skillet and toss it gently in the reduced sauce. Finish with a generous sprinkle of sesame seeds and sliced scallions for a fresh, colorful pop.
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.
- Reviving: Reheat gently in a skillet with a splash of water or microwave at 50% power.
Serving Suggestions
Complementary Dishes
- Jasmine or Basmati Rice — The fluffy, slightly fragrant grains are the perfect neutral canvas to soak up every last drop of that incredible spicy-sweet sauce.
- Simple Cucumber Salad — A quick pickle of thinly sliced cucumbers with a dash of rice vinegar provides a cool, crisp contrast that cuts through the richness of the chicken beautifully.
- Steamed Broccoli or Green Beans — Their mild, earthy flavor and satisfying crunch make them ideal for balancing the meal and adding a vibrant green element to your plate.
Drinks
- A Crisp Lager or IPA — The cold, bubbly bitterness of a good beer is a classic partner for spicy food, helping to cleanse the palate and cool the heat between bites.
- Gewürztraminer or Riesling — These slightly sweet, aromatic white wines have enough fruitiness to complement the honey in the sauce without amplifying the spice.
- Sparkling Water with Lime — Sometimes the simplest option is the best. The effervescence and citrus zing are incredibly refreshing against the sticky, savory glaze.
Something Sweet
- Mango Sorbet — The tropical, creamy sweetness of mango is a dreamy follow-up to the spicy chicken, cooling your palate and providing a lovely, light finish.
- Fortune Cookies — A fun, thematic way to end the meal that adds a little bit of whimsy and a sweet, crunchy texture without being too heavy.
- Green Tea Ice Cream — The subtle, earthy bitterness of matcha is a sophisticated and surprisingly perfect counterpoint to the sweet heat of the main course.
Top Mistakes to Avoid
- Mistake: Adding the sauce too early. If you pour the sugary sauce in while the chicken is still searing over high heat, it’s likely to burn rather than caramelize, giving you a bitter, acrid flavor instead of a sweet, sticky glaze.
- Mistake: Overcooking the chicken. Chicken breasts, in particular, can go from juicy to dry and stringy in a matter of minutes. Using a meat thermometer is your best insurance policy for perfect results every single time.
- Mistake: Not letting the sauce reduce enough. A thin, runny sauce won’t cling to the chicken properly. Be patient and let it bubble away until it thickens into a proper glaze that will coat your chicken gloriously.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing the chicken immediately after cooking will cause all those precious juices to run out onto the cutting board, leaving you with a drier result.
Expert Tips
- Tip: Marinate for deeper flavor. If you have an extra 30 minutes, let the chicken sit in half of the sauce mixture before cooking. It infuses the meat with flavor from the inside out, taking the final dish to another level entirely.
- Tip: Add a splash of citrus. A squeeze of fresh lime juice stirred into the sauce right at the end, off the heat, adds a wonderful layer of brightness that really makes the other flavors pop.
- Tip: Use cornstarch for a thicker glaze. If you’re impatient or your sauce just won’t thicken, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in during the last minute of simmering. It will tighten up almost instantly.
- Tip: Butterfly large chicken breasts. If your chicken breasts are very large, consider butterflying them (slicing them horizontally almost all the way through and opening them like a book). This creates a more uniform thickness and drastically reduces the cooking time.
FAQs
Can I make this Sriracha Chicken less spicy?
Absolutely! The heat level is very easy to customize. You can reduce the amount of Sriracha and replace it with an equal amount of ketchup or a mild chili-garlic sauce. The honey also helps balance the spice, so adding an extra tablespoon can tame the heat effectively without sacrificing the overall flavor profile.
How should I store and reheat leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. The best way to reheat it is gently, either in a skillet over low heat with a tiny splash of water to loosen the sauce, or in the microwave at 50% power, stirring occasionally. This prevents the chicken from becoming tough and the sauce from separating.
Can I use frozen chicken for this recipe?
I highly recommend thawing your chicken completely first. Cooking from frozen will cause the chicken to steam and release a lot of water, which will prevent proper searing and make your sauce thin and watery. For the best texture and flavor, always start with fully thawed, patted-dry chicken.
Is this recipe gluten-free?
It can be, very easily! Just make sure to use tamari or a certified gluten-free soy sauce instead of regular soy sauce. All the other core ingredients—Sriracha, honey, rice vinegar—are naturally gluten-free, so it’s a simple swap to accommodate dietary needs.
Can I bake the Sriracha Chicken instead of pan-frying it?
You sure can! For a baked version, sear the chicken quickly in an oven-safe skillet to get some color, then pour the sauce over it and transfer the whole skillet to a 375°F (190°C) oven. Bake for 15-20 minutes, or until cooked through, basting halfway. You’ll get a slightly different, but still delicious, result.
Sriracha Chicken
Make easy, sticky Sriracha Chicken in 30 minutes! This sweet & spicy recipe is perfect for busy nights. Get the simple, delicious method now.
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (or thighs)
-
1/3 cup Sriracha sauce
-
1/4 cup honey
-
3 tbsp soy sauce (or tamari)
-
2 tbsp rice vinegar
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 tbsp vegetable or avocado oil
-
1 tbsp sesame seeds
-
2 scallions (thinly sliced)
Instructions
-
Start by patting your chicken completely dry with paper towels—this is crucial for getting a beautiful sear. If you’re using breasts and they are uneven, place them between two pieces of plastic wrap and gently pound them to an even thickness. Season both sides generously with a pinch of salt and pepper. In a small bowl, whisk together the Sriracha, honey, soy sauce, rice vinegar, minced garlic, and grated ginger until it’s smooth and well-combined. You’ll notice the aroma is already incredible.01
-
Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken. You should hear a satisfying sizzle. Let it cook undisturbed for about 5-7 minutes, until a golden-brown crust forms on the bottom. Don’t be tempted to move it around! Flip the chicken and cook for another 2-3 minutes on the other side. It won’t be cooked through yet, and that’s exactly what we want.02
-
Reduce the heat to medium-low. Pour your prepared Sriracha sauce mixture into the skillet around the chicken. It will bubble up and smell amazing. Let the chicken simmer in the sauce for about 8-10 minutes, flipping it halfway through. As it cooks, you can spoon the sauce over the top to glaze it. The sauce will begin to thicken and reduce, coating the chicken in a gorgeous, sticky glaze.03
-
The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. If your skillet is oven-safe, you can also pop it under a broiler for the last minute or two to get some extra caramelization on top. Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist and tender.04
-
While the chicken rests, if your sauce is still a little thin, let it bubble on the stove for another minute or two until it reaches a syrupy consistency that coats the back of a spoon. Slice the rested chicken against the grain, then return it to the skillet and toss it gently in the reduced sauce. Finish with a generous sprinkle of sesame seeds and sliced scallions for a fresh, colorful pop.05
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