Honey Sriracha Chicken has Juicy chicken thighs in an incredibly delicious sticky, sweet and spicy Honey Sriracha sauce. You need less than 20 minutes to make this recipe with basic pantry ingredients.
Juicy chicken thighs coated in a sweet and spicy honey sriracha sauce. Busy days dinner can’t be easier and quicker than this.
The Asian inspired sauce has just 5 ingredients, mostly pantry staple. It comes together really quickly and pairs really well with rice. Sounds too good to be true, right? you will definitely fall in love with this Honey Sriracha Chicken.
Ingredients For Honey Sriracha Chicken Thighs
The main part of the honey Sriracha Chicken is the sauce. 5 ingredients, that all you need. You would probably be gathering all the ingredients while reading through the recipe.
- Soy Sauce
- Rice Vinegar
The sauce is sweet with just a hint of spice from the sriracha. There is Soy sauce for Umami and Rice vinegar to balance it in all. There is no thickening agent like cornstarch or flour. The sauce once cooked thickens and makes a sticky sauce. You can adjust the sauce depending on how sweet or spicy you prefer.
Steps to make Honey Sriracha Chicken
We are using boneless Skinless Chicken Thighs here. The idea here is to just crisp up the Chicken thighs first and then Slowly cook in the sauce until the chicken is cooked through and the sauce has thickened.
Use butter and oil. Butter makes the sauce rich and smooth. Oil is to prevent the butter from burning. Add garlic, because garlic makes everything better. While browning chicken season it with little salt and pepper. Once the chicken has browned, add sauce to the pan. Cooking in low-medium heat helps thicken the sauce, cook chicken and also the chicken soaks up the sauce.
How about using Chicken Breast Instead?
I will not lie Chicken breast is always a bit tricky to cook. But you can certainly use chicken breast instead. Because, Chicken Breast cooks faster, you need to cook it for less time. First of all the chicken should be of uniform thickness. Cut chicken into cutlets and use a meat mallet to flatten the thickest part.
Brown Chicken breast for not more than 1 minutes each side. Then add sauce and cook for another 3-4. Remove the chicken from the pan and reduce the sauce further until it thickens. Then add back the chicken.
More Easy Chicken Recipes…
Honey Sriracha Chicken
- 500 grams Boneless Chicken Thighs
- 1 tablespoon Butter
- 1 teaspoon Oil
- 1 tablespoon Garlic Minced
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
Honey Sriracha Sauce
- 1/4 Cup Honey
- 3 tablespoon Sriracha Sauce
- 1.5 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Water
- Mix well all the Sauce ingredients in a bowl and keep aside.
- Heat butter and oil in a pan. Add garlic and saute for 30 seconds until fragrant.
- Add chicken to the pan skin side(top side) down. Cook it undisturbed on medium-high heat for about 2-3 minutes.
- Flip the chicken and add sauce to the pan. Cook on low-medium heat for 5 minutes.
- Flip the chicken again and cook until the sauce thickens and clings to the chicken.