Pin it
This chicken dish mixes the natural sweetness of honey with the hot kick of Sriracha. The gooey coating sticks to the juicy chicken bits, making a tasty combo that's both soothing and thrilling at the same time.
My family fell in love with this dish after we got tired of spending money on takeout. Making it at home lets us control how spicy it gets, and honestly, our sauce always turns out yummier than what we'd order in.
Key Components:
- Chicken: Go with thighs since they stay juicy and keep more flavor
- Honey: Pick real, unprocessed honey for better browning
- Sriracha: A new bottle will give you the right amount of heat
- Soy Sauce: The light kind works best to avoid too much salt
- Rice Vinegar: Adds the perfect zip, try not to swap it out
- Fresh Garlic: You'll need this for that real Asian taste
How To Make It:
- Get The Chicken Ready:
- Wipe all moisture off chicken with paper towels. Sprinkle plenty of salt and pepper. Let it sit out for 10 minutes so it cooks evenly.
- Mix Up The Sauce:
- Grab a bowl and stir honey, Sriracha, soy sauce, rice vinegar, and chopped garlic together until smooth. Give it a taste and add more heat if you want.
- Start Cooking:
- Warm up some veggie oil in a big pan on medium-high until it's hot. Add the chicken pieces with space between them. Let them cook for 5-6 minutes until they turn golden.
- Add The Glaze:
- Turn the chicken over and lower the heat to medium. Pour your sauce mix all over. Let it bubble and get thicker while spooning it over the chicken now and then.
- Finish It Off:
- Keep cooking as the sauce thickens and covers the chicken, about 8-10 minutes. The chicken's done when it hits 165°F inside.
Pin it
Coming from a family that loves Asian food, I've figured out that getting the sauce just right makes all the difference. My grandma always told me that "you can't rush a good glaze."
Tweak The Sauce:
You can change up the basic sauce lots of ways. Throw in some ginger, orange peel, or a splash of sesame oil for totally different tastes.
Pair It With:
Plain jasmine rice soaks up all that tasty sauce, and a side of cucumber salad gives a nice cool contrast.
Keeping Leftovers:
Stays good in a sealed container up to 3 days. The flavors actually get even better overnight in the fridge.
Complete Your Meal:
Add some quick-cooked veggies or a chilled noodle dish on the side for a full dinner.
Pin it
I've made this dish for countless family meals, and I can say it's got just the right mix of spicy and sweet. The sticky coating turns basic chicken into something so good that even the fussiest eaters will ask for seconds.
Frequently Asked Questions
- → Is this dish really spicy?
- You can adjust it. Use 2 tablespoons of Sriracha for light heat, 3 for medium, or more if you love it fiery.
- → Can I use chicken breast instead of thighs?
- Sure! Breasts are great too. Just watch the cooking time since they cook faster.
- → What side dishes pair best?
- It goes great with rice, noodles, or steamed veggies.
- → How long can I save leftovers?
- Keep it in a sealed container in the fridge for up to 3 days.
- → Can I prepare the sauce in advance?
- Yep, make it up to 2 days ahead and chill it in the fridge.