Pin It I was stirring a pot of plain chicken one Tuesday night when I realized I had Sriracha in one hand and honey in the other, and suddenly the whole dish made sense. The balance between heat and sweetness became something I craved on repeat. My kitchen smelled like caramelized garlic and chili for hours. I kept tossing extra bites into the sauce just to watch them glisten. That sticky coating became my favorite kind of mess.
I made these for a small gathering once, and people kept wandering back into the kitchen asking what that smell was. The honey started bubbling in the pan, and the Sriracha hit the air with this sharp, warm kick. Someone grabbed a bite before I even plated them. They went quiet for a second, then reached for three more. I knew right then this recipe was a keeper.
Ingredients
- Boneless, skinless chicken breasts: I cut mine into even cubes so they fry at the same rate, and the edges get crispy without drying out the center.
- Buttermilk: This tenderizes the chicken and helps the breading stick like glue, creating that satisfying crunch.
- Garlic powder and onion powder: These build a savory base in the marinade that you taste even through the glaze.
- All-purpose flour and cornstarch: The cornstarch makes the coating extra crispy, almost like a shell that holds up to the sauce.
- Paprika and cayenne pepper: They add warmth and color to the breading, so every bite has a little heat before the glaze even hits.
- Vegetable oil: I use this for frying because it heats evenly and does not interfere with the flavor of the chicken.
- Honey: It caramelizes beautifully and gives the sauce that sticky, glossy finish I always look for.
- Sriracha sauce: This is where the heat lives, and I adjust it based on who I am cooking for.
- Soy sauce: It brings a salty, umami depth that balances the sweetness of the honey.
- Unsalted butter: A small amount makes the sauce silky and helps it cling to the chicken.
- Rice vinegar: Just a splash cuts through the richness and brightens the whole glaze.
- Garlic, minced: Fresh garlic in the sauce makes everything smell incredible and adds a punch you cannot fake with powder.
- Sesame seeds and chives: These are optional, but they add a little crunch and freshness that makes the plate look alive.
Instructions
- Marinate the chicken:
- Toss the chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper until every piece is coated. Let it sit for at least 15 minutes so the flavors soak in and the meat gets tender.
- Prepare the breading:
- Mix flour, cornstarch, paprika, cayenne, and salt in a shallow dish. This blend gives you a crispy shell with a little heat baked right in.
- Heat the oil:
- Pour vegetable oil into a deep skillet or saucepan and heat it to 175 degrees Celsius (350 degrees Fahrenheit). Use a thermometer if you have one, it makes all the difference.
- Coat the chicken:
- Dredge each marinated piece in the flour mixture, pressing gently so the coating sticks. Shake off any excess before frying.
- Fry in batches:
- Drop chicken into the hot oil without crowding the pan, and fry for 4 to 5 minutes, turning occasionally until golden and cooked through. Drain on paper towels to keep them crispy.
- Make the sauce:
- Combine honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic in a small saucepan over medium heat. Simmer for 2 to 3 minutes, stirring, until the butter melts and the sauce thickens just enough to coat a spoon.
- Toss and coat:
- Add the hot chicken bites to the sauce and toss gently until every piece is glazed and shiny. Work quickly so the coating stays crisp.
- Serve:
- Transfer to a platter and sprinkle with sesame seeds and chopped chives or green onions if you like. Serve them right away while they are still warm and sticky.
Pin It One evening I made a double batch because I thought we would have leftovers, but they disappeared before I could pack any away. My partner stood by the stove eating them straight from the pan, licking honey off their fingers. The kitchen counter was covered in sesame seeds and crumpled paper towels. It felt less like dinner and more like a moment we would laugh about later.
Making It Your Own
You can swap the chicken for tofu or cauliflower if you want a different base, just adjust the frying time. I have also made the sauce with maple syrup instead of honey when I ran out, and it still worked. Some nights I add a squeeze of lime at the end for extra brightness. The recipe is forgiving, so trust your taste and adjust as you go.
Serving Suggestions
These bites are perfect on their own with toothpicks for a party, but I also love them over steamed rice with a side of pickled vegetables. Sometimes I tuck them into lettuce wraps with shredded carrots and cucumber for crunch. A cool ranch or blue cheese dip on the side helps calm the heat if you went heavy on the Sriracha.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat them in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 10 minutes to bring back some of the crispness. The microwave will make them soft, so avoid that if you can. If you are meal prepping, fry the chicken and store it separately from the sauce, then toss them together right before eating.
- Freeze uncooked breaded chicken on a baking sheet, then transfer to a freezer bag for up to a month.
- Make the sauce ahead and store it in a jar in the fridge for up to a week.
- Double the recipe and keep extra sauce on hand for drizzling over rice, noodles, or roasted vegetables.
Pin It Every time I make these, I remember that night when sweetness and heat finally clicked for me. They are messy, they are bold, and they disappear fast.
Recipe Questions & Answers
- → How do I get the chicken bites extra crispy?
For extra crunch, double-dip the chicken by dipping it in buttermilk again, then coat with the flour mixture a second time before frying.
- → Can I adjust the spiciness of the glaze?
Absolutely! Adjust the amount of Sriracha sauce in the glaze to make it milder or spicier according to your preference.
- → What oil is best for frying these chicken bites?
Use vegetable oil with a high smoke point, such as canola or peanut oil, heated to 175°C (350°F) for optimal frying results.
- → How long should I marinate the chicken?
Marinate the chicken cubes in buttermilk and spices for at least 15 minutes to tenderize and infuse flavor.
- → What can I serve alongside these chicken bites?
These bites pair well with cooling dips like ranch or blue cheese, or alongside steamed rice for a complete meal.