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Honey Sriracha Chicken

If sweet and spicy is your weakness, this honey sriracha chicken recipe is destined to be a new favorite! Tender, juicy chicken is pan-fried with a crispy coating, then cooked with a sticky, spicy, and sweet sauce.

Overhead view of sticky honey sriracha chicken with rice in bowl

There's only one word to describe this honey sriracha chicken recipe: irresistible.

Actually, I can think of a few more. It's sweet and spicy. Sticky in the best possible way. And more important of all, it's easy!

Honey sriracha chicken has takeout vibes, but since you're making it at home, it's a whole lot lighter—just two tablespoons of oil for pan-frying instead of a deep fryer of oil. Pair it with your favorite grain and some veggies and dinner is served!

Overhead view of honey sriracha chicken piled onto white rice

Why You’ll Love This Honey Sriracha Chicken Recipe

  • Faster than takeout. By the time you decide what you want to order from your favorite restaurant, this honey sriracha chicken could be done! It's ready in just 20 minutes, including prep time.
  • The perfect balance of flavors. The honey adds a touch of sweetness that balances out the heat from the sriracha. You can adjust the amount of sriracha to your liking, but I find that 2 tablespoons is just right.
  • Crispy and tender chicken. Pan-frying the chicken gives it a delicious crispy exterior while keeping it moist and juicy on the inside.
Overhead view of ingredients for honey sriracha chicken

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Chicken – You can use either chicken breast or chicken thighs.
  • Toasted sesame oil – This has a more aromatic, nutty flavor than regular sesame seed oil.
  • Salt
  • Cornstarch – For that perfect crispy exterior.
  • Cooking oil – I recommend avocado or rice oil.

For the sauce:

  • Toasted sesame oil
  • Grated ginger – Freshly grated ginger adds a nice warmth to this honey sriracha chicken recipe. 
  • Garlic
  • Sriracha – Feel free to adjust the amount to your taste preferences.
  • Soy sauce or coconut aminos – Tamari or low-sodium soy sauce are options too. 
  • Lemon juice – Freshly squeezed lemon juice is best; it has a brighter flavor. 
  • Water
  • Chili flakes – Again, adjust the amount to your tastes.
  • Honey
  • Cornstarch – You'll use this to make a slurry, which will thicken the sauce.
  • Chopped green onion and sesame seeds – For serving.

How to Make Honey Sriracha Chicken

  • Coat the chicken. Cut the chicken into bite size pieces, then place them in a zip-top bag with the sesame oil and salt. Toss to coat, then add the cornstarch and shake again.
  • Cook the chicken. Add the cooking oil to a wok or a large nonstick pan set over medium heat. Cook the chicken until it’s browned on all sides. Transfer to a plate.
  • Sauté the aromatics. Return the pan to medium heat and add the toasted sesame oil, ginger, and garlic. Cook for 30 seconds, or until fragrant.
  • Make the sauce. Add the sriracha, soy sauce, lemon juice, water, and chili flakes to the pan, then stir in the cornstarch slurry. Once the sauce thickens, stir in the honey.
  • Finish. Add the chicken back to the pan. Stir to coat and heat for 30 more seconds, then serve over rice with green onions and sesame seeds for garnish.
Wooden spoon lifting pieces of honey sriracha chicken from pan

Tips for Success

  • Make sure you get a nice crispy coating. After adding the chicken to the pan, don’t stir it too much; you want to let the outside brown, which will give you crispy, flavorful chicken.
  • Don't overcrowd the pan. If needed, cook the chicken in two batches. Adding too much at once will keep the chicken from browning.
  • Adjust as needed. After adding the honey, taste and add more sriracha or soy sauce if you need to for balance.

Serving Suggestions

In addition to rice,  here are some other delicious ways to serve this dish:

Honey sriracha chicken on bed of rice in bowl

How to Store Leftovers

Store any leftover honey sriracha chicken in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm in a pan on the stove over medium-low heat.

Can I Freeze This Recipe?

You can freeze honey sriracha chicken by placing it in an airtight container or freezer-safe bag and freezing for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat as desired. 

Fork holding piece of honey sriracha chicken over bowl

More Reader Favorite Chicken Recipes

Honey Sriracha Chicken

Honey sriracha chicken is pan-fried with a crispy coating, then cooked with a sticky, spicy, and sweet sauce. Tender, juicy, and SO easy!
author: Alyssa
yield: 4 servings
Sweet and spicy honey sriracha chicken in bowl with rice
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes


  • 1 ½ pounds chicken (breast or thighs filets)
  • 1 tablespoons toasted sesame oil
  • ½ teaspoons salt
  • cup cornstarch
  • 2 tablespoons cooking oil (like avocado or rice oil)

For the sauce:

  • 2 tablespoons toasted sesame oil
  • 1 teaspoon grated ginger
  • 3 garlic cloves minced
  • 2 tablespoons sriracha
  • 3 tablespoons soy sauce or coconut aminos
  • 3 tablespoons lemon juice
  • ½ cup water
  • teaspoon chili flakes
  • cup honey
  • 2 tablespoons cornstarch + 3 tablespoons water
  • Chopped green onion and sesame seeds for serving


  • Cut chicken into bite size pieces (about 1 inches chunks).
  • Place chicken pieces into a ziplock bag, add 1 tablespoon toasted sesame oil and 1⁄2 teaspoon salt. Toss and shake to spread the oil and salt evenly. Add 1⁄3 cup cornstarch and shake again until it coats every chicken piece. Alternatively you can do this step in a bowl, just mixing with a spoon or hands.
  • Add 2 tablespoons of cooking oil to a wok or a large nonstick cooking pan over medium heat. Add chicken and cook until it’s browned on every side and cooked through. Don’t stir too often to let the meat brown. This will take about 7 minutes. When transferring chicken to the pan make sure to separate all pieces. It’s better to not overcrowd the pan; if you don’t have a large enough pan you can cook it in two batches.
  • Remove cooked chicken to the plate and set aside.
  • To the same pan, add 2 tablespoons toasted sesame oil, grated ginger and minced garlic. Cook for 30 seconds on medium heat until fragrant.
  • Add sriracha, soy sauce, lemon juice, water and chili flakes. In a small bowl mix 2 tablespoons cornstarch and 3 tablespoons water, add to the pan and cook on medium heat, stirring constantly until the sauce thickens and begins to boil.
  • Add honey and stir to combine. Taste and add more sriracha or soy sauce if desired.
  • Add cooked chicken pieces, stir to coat in sauce evenly and heat for 30 more seconds.
  • Serve over rice with green onions and sesame seeds sprinkled on top.


Calories: 488kcal | Carbohydrates: 39g | Protein: 17g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 1281mg | Potassium: 233mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 175IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg
cuisine: Asian
course: Dinner

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