Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Sticky Honey Sriracha Chicken Bites on Wooden Board

Honey Sriracha Chicken Bites (Crispy & Sweet-Spicy)

Get ready to fall in love with the most addictive chicken bites you’ll ever make! These Honey Sriracha Chicken Bites deliver the perfect trifecta of texture and flavor—incredibly crispy on the outside, juicy and tender within, all wrapped in a sticky, sweet-spicy glaze that clings to every nook and cranny. The best part? They’re oven-baked, not fried, so you get that satisfying crunch without the mess of deep frying. Ready in under an hour, these bites are perfect for game day gatherings, weeknight dinners, or meal prep bowls. Once you try this foolproof method, you’ll never order takeout again.

 

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For the Crispy Chicken Bites:

  • 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Cooking oil spray (avocado or canola oil works best)

For the Sticky Honey Sriracha Glaze:

  • ⅓ cup honey
  • ¼ cup Sriracha sauce (adjust to taste)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon water mixed with 1 teaspoon cornstarch (slurry)

For Garnish:

  • Sliced green onions
  • Toasted sesame seeds

Instructions

  1. Marinate the chicken: In a medium bowl, combine the bite-sized chicken pieces with buttermilk. Cover and refrigerate for at least 20 minutes, or up to 4 hours. This tenderizes the chicken and ensures juicy results.
  2. Preheat and prepare: Preheat your oven to 425°F (220°C). Place a wire cooling rack inside a rimmed baking sheet and spray generously with oil. This allows hot air to circulate for maximum crispiness.
  3. Make the coating: In a large shallow dish or zip-top bag, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and pepper. Whisk or shake until well combined.
  4. Coat the chicken: Remove chicken from buttermilk, letting any excess drip off. Toss the chicken pieces in the flour mixture, pressing gently to adhere. Shake off excess coating and place on the prepared wire rack, ensuring pieces aren’t touching. For an extra-thick, craggy crust, double-dip in buttermilk and flour mixture again.
  5. Bake: Lightly spray the top of the coated chicken pieces with more cooking oil. Bake for 15 minutes. Remove from the oven, flip each piece, and bake for another 3-5 minutes until chicken is cooked through (internal temperature of 165°F) and coating is deeply golden and crispy.
  6. Make the glaze: While the chicken bakes, combine the honey, Sriracha, soy sauce, rice vinegar, minced garlic, and sesame oil in a small saucepan over medium heat. Bring to a simmer, stirring frequently, and cook for 2-3 minutes.
  7. Thicken the glaze: In a small bowl, whisk the water and cornstarch to create a slurry. Pour into the simmering sauce and stir constantly for 1-2 minutes until the glaze thickens to a syrupy consistency. Remove from heat.
  8. Toss and serve: Place the hot crispy chicken bites in a large bowl. Pour the warm glaze over the top and gently toss until every piece is generously coated.
  9. Garnish: Transfer to a serving platter and sprinkle immediately with sliced green onions and toasted sesame seeds. Serve right away for maximum crispiness.

Notes

  • Spice Level: Sriracha heat varies by brand. Taste your glaze before tossing and adjust with more honey to mellow it out or more Sriracha to turn up the heat.
  • Make it Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend and use tamari or coconut aminos instead of soy sauce.
  • Air Fryer Option: Cook coated chicken bites in a single layer at 400°F for 10-12 minutes, shaking the basket halfway through.
  • Storage Tip: Store leftover crispy chicken and glaze separately in the refrigerator for up to 3 days. Reheat chicken in the oven or air fryer to restore crispiness, then toss with warmed glaze.
  • Double the Batch: These disappear fast! Consider making a double batch for parties—trust us, you’ll need it.

Find it online: https://juicymeatrecipes.com/sriracha-chicken-bites/