Save The first time I made these was during a chaotic Super Bowl Sunday when my cousin showed up with three unexpected friends. I had chicken, I had Sriracha, and suddenly I was the hero of the party. The sauce was sticking to everything, people were literally licking their fingers, and someone asked for the recipe before even finishing their first bite.
Last summer my neighbor smelled the frying from her backyard and knocked on my door with a desperate look. She thought I ordered takeout and wanted to know where from. We ended up eating them standing around the kitchen counter while planning our entire summer barbecue schedule around these chicken bites.
Ingredients
- 500 g boneless skinless chicken breasts: Cutting into uniform cubes is the secret to even cooking, and breast meat stays tender after that buttermilk bath
- 2 tablespoons buttermilk: This acidic marinade works magic on the proteins, and I swear it makes the flour cling like a dream
- 100 g all-purpose flour mixed with 50 g cornstarch: The cornstarch creates that shatteringly crisp exterior that serious fried chicken demands
- 500 ml vegetable oil: You need enough depth so the chicken floats freely, which is how you get that golden all-over crunch
- 3 tablespoons honey and 2 tablespoons Sriracha: This ratio hits the perfect sweet heat balance, but taste as you go since Sriracha brands vary wildly
Instructions
- Get the chicken soaking:
- Toss those cubes in buttermilk with garlic powder, onion powder, salt, and pepper, then walk away for at least 15 minutes while the flour mixture waits in its dish
- Heat your oil:
- Get that vegetable oil shimmering at 175°C in a deep skillet, and test readiness with a tiny pinch of flour that should sizzle immediately
- Coat and fry:
- Dredge each piece thoroughly in the flour mixture, shaking off excess, then fry in batches for 4 to 5 minutes until golden and cooked through
- Make the magic sauce:
- Whisk honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic in a small saucepan over medium heat until butter melts and everything thickens slightly
- Glaze and serve:
- Toss those hot crispy bites directly in the sauce until every piece gleams, then hit them with sesame seeds and chives while they are still wicked hot
Save My dad claimed he hated spicy food until he tried these at my birthday dinner. He ate six pieces without breathing, grabbed a napkin, and asked me to triple the recipe for his poker night. Now he keeps Sriracha in his fridge, which feels like a personal victory.
Double Dipping Secrets
The extra crunch comes from a quick second dip in buttermilk and another flour coating before frying. It adds five minutes but transforms the texture into something people will swear came from a restaurant kitchen.
Sauce Timing Wisdom
Make that glaze right before you toss the chicken, because reheating separates the sauce and makes it gloppy. Keep it warm in the pan while the last batch finishes frying, and work fast when you combine them.
Serving Ideas That Work
These shine with something cool and creamy alongside, like ranch or blue cheese, but they also turn into dinner over steamed rice when you double the sauce. I keep toothpicks nearby because serving with forks somehow feels wrong.
- Let the chicken drain on paper towels for at least 30 seconds before saucing so the exterior stays crisp
- Adjust the heat after tossing by adding crushed red pepper or more honey to find your perfect level
- Serve immediately because the longer these sit, the more that gorgeous coating softens up
Save These honey Sriracha chicken bites have become my go-to for everything from casual dinners to impromptu gatherings. Hope they become a staple in your kitchen too.
Recipe FAQs
- → How do I achieve a crispy coating on the chicken bites?
Marinate the chicken in buttermilk first, then dredge in a seasoned flour and cornstarch mix. Frying the pieces in hot oil at 175°C ensures a crispy texture.
- → Can I adjust the spiciness of the glaze?
Yes, simply vary the amount of Sriracha sauce added to the honey glaze to make it milder or hotter according to your taste.
- → What is the best way to garnish these chicken bites?
Sprinkle with toasted sesame seeds and freshly chopped chives or green onions for added flavor and visual appeal.
- → Is it possible to make a gluten-free version?
Substitute the all-purpose flour with gluten-free flour and replace soy sauce with tamari to accommodate gluten sensitivities.
- → How should the chicken be cooked to ensure safety and juiciness?
Fry the coated chicken pieces for 4–5 minutes until golden and cooked through, reaching an internal temperature of 75°C (165°F).
- → Can I prepare these bites ahead of time?
Marinate the chicken beforehand, but fry and toss with sauce just before serving to maintain crispiness and optimal flavor.