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Honey Sriracha Chicken

A tender chicken dish coated in a sweet and spicy honey sriracha glaze, perfect for busy weeknights or casual gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For Marinating Chicken
  • 1 lb chicken thighs, cubed Provides juiciness and flavor retention.
  • 1/4 cup coconut aminos A soy sauce alternative that adds umami.
  • 2 tbsp sriracha Adds a spicy kick.
  • to taste salt Enhances all flavors.
For Coating and Sauce
  • 1/2 cup tapioca flour Creates a crispy coating.
  • 1/4 cup honey Provides natural sweetness.
  • 2 cloves garlic, minced Delivers aromatic flavor.
  • 2 tbsp rice vinegar Adds acidity for balance.
  • 1 tbsp starch Helps thicken the sauce.
  • 1/2 cup cooking oil Used for frying until crispy.

Method
 

Preparation
  1. Marinate the chicken: In a medium bowl, combine cubed chicken, coconut aminos, sriracha, and salt. Cover and let marinate for at least 30 minutes.
  2. Coat the chicken: Place tapioca flour in a large ziplock bag. Add marinated chicken, seal, and shake to coat.
  3. Prepare the sauce: In a bowl, whisk together honey, coconut aminos, minced garlic, sriracha, rice vinegar, and starch.
Cooking
  1. Heat cooking oil in a non-stick pan over medium to high heat.
  2. Add chicken pieces in batches, cooking until golden brown (about 30 to 45 seconds) and checking for an internal temperature of 165°F.
  3. Pour sauce over cooked chicken, stirring to coat.
  4. Turn off heat and allow sauce to thicken before serving.
Serving
  1. Serve immediately while warm. Enjoy!

Notes

For deeper flavor, marinate longer. Maintain oil temperature for crispy coating. Consider using an air fryer for a healthier option.