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Crispy Honey Sriracha Chicken

A delightful dish combining the sweetness of honey and the spiciness of Sriracha, featuring crispy chicken pieces for an irresistible taste experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken breasts, cut into 1-inch pieces Tender and juicy, providing the perfect base.
  • 1 cup cornmeal Adds a delightful crunch.
  • 2 tablespoons cornstarch For enhanced crispiness.
  • 3 pieces egg whites Creates a perfect binding agent.
  • 1 cup buttermilk Ensures the chicken is juicy.
  • 1 teaspoon garlic salt Enhances the overall flavor.
  • 1 teaspoon cayenne pepper For a hint of spice.
For the Sauce
  • 1 cup honey Balances the heat from Sriracha.
  • 1/4 cup Sriracha sauce Adds bold flavor.
  • 1 tablespoon chili paste For additional depth.
  • 5 tablespoons butter Contributes to the silkiness.
  • 1 tablespoon lite soy sauce Adds umami.
  • 2 teaspoons lime juice Brightens up the sauce.
  • 1 tablespoon sweet rice vinegar Offers subtle sweetness.
Garnish
  • to taste Sesame seeds For color and crunch.
  • to taste Green onions Optional garnish.

Method
 

Preparation
  1. In a bowl, combine the cornmeal, cornstarch, garlic salt, and cayenne pepper for the coating.
  2. In a separate bowl, whisk together the egg whites and buttermilk until well combined.
Cooking
  1. Heat oil in a large saucepan or skillet over medium-high heat.
  2. Dredge each piece of chicken in the cornmeal mixture, then dip in the buttermilk mixture, and return to the cornmeal mixture for a double coat.
  3. Carefully place the coated chicken pieces into the hot skillet and cook for about 8 minutes, flipping for even browning.
  4. Once cooked, remove the chicken from skillet and prepare the sauce.
  5. In the same skillet, add honey, Sriracha sauce, chili paste, butter, soy sauce, lime juice, and sweet rice vinegar. Whisk together until bubbling and simmer for a few minutes to thicken.
  6. Carefully add the cooked chicken back into the skillet and stir to coat in the sauce.
Serving
  1. Garnish with sesame seeds and chopped green onions if desired. Serve hot over rice.

Notes

For crispier chicken, let the coated pieces sit for 10-15 minutes before frying. Adjust the heat by varying Sriracha or cayenne. Use a wire rack after frying to maintain crispiness.