Pin this I was rummaging through my fridge on a rainy Tuesday when I spotted half a bottle of Sriracha and a jar of honey sitting side by side. Something clicked. I had chicken thawing and zero plans, so I decided to wing it. What came out of that kitchen experiment was so good my roommate ate seven pieces standing over the stove. We never ordered takeout that week.
The first time I made these for a small gathering, I watched three people reach for the last piece at the same time. One of them was vegetarian and still tried to negotiate. That moment taught me that a good sauce can turn boring chicken cubes into something people remember. I started keeping Sriracha and honey stocked like essentials.
Ingredients
- Boneless, skinless chicken breasts (500 g, cut into 2.5 cm cubes): Breast meat stays tender if you dont overcook it, and the uniform cubes fry evenly without any awkward thick spots.
- Buttermilk (2 tablespoons): This is the secret to juicy chicken that doesnt dry out in the oil, plus it helps the breading stick like glue.
- Garlic powder (1 teaspoon) and onion powder (1 teaspoon): These add a savory backbone without the risk of burnt fresh garlic bits in your coating.
- Salt (½ teaspoon for marinade, ½ teaspoon for breading): Season twice so flavor lives in every layer, not just on the surface.
- Black pepper (¼ teaspoon): Just enough to wake things up without competing with the heat in the sauce.
- All-purpose flour (100 g) and cornstarch (50 g): Flour gives structure, cornstarch gives shatter, and together they make that crackly crust you hear when you bite down.
- Paprika (1 teaspoon) and cayenne pepper (½ teaspoon): Paprika adds color and mild warmth, cayenne brings a little预heat before the sauce even touches it.
- Vegetable oil (500 ml): Neutral and high smoke point, this is your frying workhorse that wont flavor-bomb your chicken.
- Honey (3 tablespoons): The sticky sweetness that makes the glaze cling and caramelize just a little on the hot chicken.
- Sriracha sauce (2 tablespoons): Tangy, garlicky, and spicy, this is the soul of the sauce and you can dial it up or down based on your tolerance.
- Soy sauce (1 tablespoon): Adds umami depth and a hint of salt that balances the honey without tasting like dessert.
- Unsalted butter (1 tablespoon): Melts into the sauce and gives it a silky, rich finish that coats every piece.
- Rice vinegar (1 teaspoon): A bright little splash that cuts through the richness and keeps the glaze from feeling heavy.
- Garlic (1 clove, minced): Fresh garlic in the sauce blooms in the heat and smells like the best decision you made all day.
- Sesame seeds (1 tablespoon, optional): They toast slightly on the hot chicken and add a nutty crunch that makes it look restaurant-level.
- Chives or green onions (2 tablespoons, optional): A fresh, sharp finish that brightens every bite and makes the plate look alive.
Instructions
- Marinate the chicken:
- In a bowl, toss the chicken cubes with buttermilk, garlic powder, onion powder, salt, and black pepper until every piece is coated. Let it sit for at least 15 minutes so the buttermilk tenderizes the meat and the spices settle in.
- Prepare the breading:
- In a shallow dish, whisk together flour, cornstarch, paprika, cayenne, and salt. This dry mix will become the crispy armor that locks in all the juices.
- Heat the oil:
- Pour vegetable oil into a deep skillet or saucepan and heat it to 175°C (350°F). Use a thermometer if you have one, or test with a pinch of flour—it should sizzle immediately but not smoke.
- Coat the chicken:
- Working in batches, dredge each marinated chicken piece in the flour mixture, pressing gently so the coating sticks. Shake off any excess so you get crispy, not cakey.
- Fry until golden:
- Carefully lower the chicken into the hot oil in small batches, turning occasionally with tongs. Fry for 4 to 5 minutes until golden brown and cooked through, then lift out with a slotted spoon and drain on paper towels.
- Make the honey-Sriracha sauce:
- In a small saucepan over medium heat, combine honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic. Stir gently and let it simmer for 2 to 3 minutes until the butter melts and the sauce thickens just enough to coat a spoon.
- Toss and coat:
- Transfer the hot fried chicken to a large bowl, pour the warm sauce over it, and toss with tongs until every piece is glossy and sticky. Work quickly so the chicken stays crispy under the glaze.
- Garnish and serve:
- Pile the glazed bites onto a serving platter, sprinkle with sesame seeds and chopped chives or green onions if using, and serve immediately while theyre still crackling.
Pin this One night I made a double batch and set them out during a card game. By the third hand, nobody was paying attention to their cards anymore—they were all hovering around the platter, fingers sticky, laughing about who took the last one. Thats when I realized food like this doesnt need a special occasion. It creates one.
Spice Level Adjustments
If youre sensitive to heat, start with 1 tablespoon of Sriracha and taste the sauce before tossing. You can always add more, but you cant take it back once its on the chicken. For spice lovers, add an extra teaspoon of Sriracha or a pinch of red pepper flakes to the breading. I once made a batch with double Sriracha for my brother and he ate them with a glass of milk in one hand.
Serving Suggestions
These bites shine on their own, but they love company. Serve them with a cool ranch or blue cheese dip to calm the heat, or pile them over steamed jasmine rice and drizzle extra sauce for a quick dinner. I like setting out pickled cucumbers or a simple slaw on the side—the crunch and acid cut through the richness and make you want another bite. Theyre also perfect for game day platters, movie nights, or any time you want to impress without stressing.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the coating softens a bit. To bring back the crispiness, reheat them in a 200°C (400°F) oven for about 8 minutes instead of the microwave. The sauce might caramelize a little more, which honestly isnt a bad thing. I sometimes make extra just so I can reheat a few the next day and pretend Im treating myself to takeout.
- Let the chicken cool completely before storing or the steam will make everything soggy.
- Store the sauce separately if you want maximum crispiness and toss just before serving.
- These freeze well too—reheat from frozen in the oven at 190°C (375°F) for 12 to 15 minutes.
Pin this Every time I pull these out of the oil and hear that crackling sound, I remember why I started cooking in the first place. Its not complicated, but it feels like magic when it works. Make them once and theyll be in your rotation forever.
Recipe FAQs
- → How do I achieve a crispy coating on the chicken bites?
Double-dip the chicken pieces by marinating twice and coating with flour mixture in two rounds before frying. This builds a thicker, crunchier crust.
- → Can I adjust the spice level in the sauce?
Yes, vary the amount of Sriracha sauce to suit your spice preference. Reduce for milder heat or add more for extra kick.
- → What oil is best for frying these chicken bites?
Use a neutral oil with a high smoke point like vegetable oil to fry at 175°C (350°F) for even cooking and crispiness.
- → What garnishes complement the honey-Sriracha chicken bites?
Sprinkle toasted sesame seeds and chopped fresh chives or green onions to add texture and fresh flavor contrast.
- → Are there gluten-free options for the coating and sauce?
Yes, substitute all-purpose flour with gluten-free flour blends and replace soy sauce with tamari to keep this dish gluten-free.