Sticky Honey Sriracha Chicken Bites
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These Sticky Honey Sriracha Chicken Bites are incredibly delicious. Baked crispy bite size chicken pieces, tossed with an incredibly delicious honey Sriracha glaze.
These chicken bites are simply irresistible! And my favorite part is that they’re baked but are still super crispy. I make many chicken recipes like this. You dip the chicken in some egg, then dredge it through Panko breadcrumbs and bake. You’ll end up with crispy chicken all the time and without all the greasy oil.
But this recipe is all about that glaze which really flavors these chicken bites. It’s sweet and it’s spicy and it’s sticky and sinfully delicious. I served these over some cooked white rice and a side salad and they were gone in seconds.
Don’t Fear The Heat
Life is all about taking chances and stepping outside of our comfort zone, no? Then if you’re spice averse let me just say – live a little! These crispy little bites are the perfect way to wade into the world that is spicy food, just customize how much heat you want in your dish and voila – you’re now a bona fide chili head.
What Is Chinese Five Spice?
Five spice powder is commonly used in Chinese cooking and it’s usually a combination of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Most grocery stores sell it in the spice aisle.
Ingredients
Chicken
- Eggs – 2 entire eggs to make up the binder in our chicken batter.
- Chicken – Boneless skinless breasts cubed up into bite sized pieces.
- Seasoning – Salt and pepper to taste.
- Breadcrumbs – Panko breadcrumbs are what I prefer to use for this recipe and others like it.
Sauce
- Soy sauce – We want both dark soy sauce and regular low sodium soy sauce.
- Sweet – Molasses and honey! We want complexity and depth to the sweet sticky element of our chicken.
- Heat – Sriracha hot sauce – my hands down favorite for these types of recipes! Feel free to use whichever kind you’d like or whatever is your favorite.
- Spices – We’re just using Chinese five spice powder today, if you’re unable to find it in the grocery store scroll on, I’ve included some substitution info below.
- Garlic – Use as much or little as you like.
Other
- Chives – Chopped up fine to be sprinkled liberally over top.
- Sesame seeds – As much or as little as you like!
What’s The Deal With Panko
Panko breadcrumbs produce a crispier breading. They can usually be found in the international or baking aisles of your local grocery store. If you can’t find Panko, regular breadcrumbs or crushed cornflakes will work just fine.
How To Make Honey Sriracha Chicken Bites
- Preheat your oven: To 400 F degrees. Line a baking sheet with parchment paper.
- Season the chicken: With salt and pepper. Add the eggs to a shallow plate, season with salt and pepper and beat well. Add the breadcrumbs to another shallow plate.
- Bake the chicken: Dip the chicken pieces first into the egg mixture, then dredge them through the breadcrumbs. Place the chicken onto the prepared baking sheet. Repeat until finished with all the chicken. Bake for about 20 to 30 minutes or until the chicken is golden brown and crisp.
- Combine the sauce: Meanwhile, add all the sauce ingredients to a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about another 2 to 3 minutes, just until the sauce thickens a bit.
- Finish the dish: Add the cooked chicken pieces to a bowl then pour the sauce over the chicken and toss well to combine. Garnish with chopped chives and sesame seeds and serve.
Can I Fry My Honey Sriracha Chicken?
Well I don’t see why not! I sure won’t stop you, in fact I’ll even help you out a little. Here’s what to do if you want to fry up these little morsels.
- Heat the oil: Add about 1/2 inch of canola oil in a large skillet and heat the oil over medium-high heat.
- Fry the chicken: Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for about 3 minutes or until chicken is cooked through. Place on paper napkins to soak up some of the oil and repeat with all chicken pieces. Do not overcrowd the chicken, only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
Afterwards just follow the instructions from step 4 on wards and you’ll have perfectly crunchy and crispy little bites.
Can’t Find Chinese Five Spice?
Well you can certainly make your own! Just combine Szechuan peppercorn, cinnamon, clove, fennel, and anise in a spice grinder and voila! Now if you don’t feel like putting in all that effort you can always substitute this spice with cinnamon and star anise.
Need Some Dips To Cool That Heat?
Now I’m a simple gal, I like this chicken all on it’s own but I know some of you love your ranch or blue cheese dips. Those are always an option but so are some of these:
- Fry dip: Mayo, ketchup, Worcestershire, garlic powder, salt and pepper.
- Honey mustard: Dijon mustard, honey, mayo, lemon juice, salt and pepper.
- Chicken sauce: Yellow mustard & Dijon mustard, honey, BBQ sauce, mayo.
Want To Make This Chicken Ahead?
You sure can make these ahead! They actually freeze pretty well, more information on that below.
Fridge
You can store these fully cooked in an airtight container in the fridge for 3 – 4 days. Feel free to crisp them back up in the oven rather than the microwave when ready to feast and enjoy!
Freezer
You can store these in the freezer for up to 1 month if you’d like to prepare these in advance. Just batter the chicken and then lay them on a baking sheet and freeze them, uncooked. Seal in an airtight container once frozen and bake at 425 F degrees for 20 – 25 minutes from frozen when ready to eat.
More Delicious Chicken Recipes To Try:
- Asian Glazed Chicken Fingers
- Coconut Chicken
- Bang Bang Chicken
- Chicken Marsala
- Parmesan Chicken Strips
- Lemon Pepper Chicken
- Honey Garlic Chicken
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Sticky Honey Sriracha Chicken Bites
Ingredients
- 1 pound chicken breasts (boneless and skinless and cut into 1 inch cubes)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 eggs
- 1½ cups Panko breadcrumbs
For the Honey Sriracha Sauce
- ¼ cup honey
- 2 tablespoon Sriracha sauce
- 3 tablespoon soy sauce (low sodium)
- 1 tablespoon dark soy sauce
- 2 tablespoon Molasses
- 1 teaspoon five-spice powder
- 2 cloves garlic (minced)
Other
- 2 tablespoon chives (chopped)
- 1 tablespoon sesame seeds
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 400℉. Line a baking sheet with parchment paper.
- Season the chicken with salt and pepper. Add the eggs to a shallow plate, season with salt and pepper and beat well. Add the breadcrumbs to another shallow plate.
- Dip the chicken pieces first into the egg mixture, then dredge them through the breadcrumbs. Place the chicken onto the prepared baking sheet. Repeat until finished with all the chicken.
- Bake for about 20 to 30 minutes or until the chicken is golden brown and crisp.
- Meanwhile, add all the sauce ingredients to a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about another 2 to 3 minutes, just until the sauce thickens a bit.
- Add the cooked chicken pieces to a bowl then pour the sauce over the chicken and toss well to combine.
- Garnish with chopped chives and sesame seeds and serve.
Notes
- Panko breadcrumbs produce a crispier breading. They can usually be found in the international or baking aisles of your local grocery store. If you can’t find Panko, regular breadcrumbs or crushed cornflakes will work just fine.
- Five spice powder is commonly used in Chinese cooking and it’s usually a combination of cinnamon, cloves, fennel seed, star anise and szechuan peppercorns. Most grocery stores sell it in the spice aisle.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Holy crap, this was HOT. My husband and I really dig spicy food, but after 2 bites of this chicken I was chugging my soymilk. I also made this recipe in doubles but had to almost quadruple the sauce recipe because the breadcrumbs soaked it right up. I would cut the sriracha maybe in half, if not just 1 tbs at a time to taste test. Besides this, this recipe was great. I have a small oven and had to make this in 2 batches, lucky for my mouth lol. I was able to taste test the 1st batch, and in the second I only used 1-1.5 tbs of the sriracha with a bit more 5 spice, garlic powder and onion powder. It was definitely one of the best things I’ve cooked in a while. I will definitely be making this again and giving a vegan-friendly version a go.
I make this chicken often and it is a hit with my whole family, but I had to modify the sauce a bit. I use equal parts soy sauce and honey, omit the molasses and 5 spice (I dont care for star anise) and add minced garlic and ginger. After I have combined and heated the above ingredients, I split it into two batches and add a couple squirts of Sriracha to only one batch (for the adults) and leave the other batch without so it is mild for the kids. I serve the chicken over steamed broccoli and rice.
Thank you for the recipe, I can only imagine I will be making this for years to come as it is simple but packed with texture and flavor!
Holy cow – this was hot!! I eat very spicy food and I couldn’t eat this. If you do not like spice, omit the chile paste or only out very little. I made this twice as the chicken is excellent! Very crispy and ready to soak up a delicious sauce. The second time I made this, I had an orange chicken sauce for my husband (yum!). I used the sauce from the recipe with a reduced amount of Sriracha. It was still too hot so I add a sweet mango sauce to it and it wound up being great! Thank you for a great variety of recipies, Jo. I LOVE Asian food!
Yeah, these can be spicy, glad you found a way to make them so that you can eat them. I love the idea of the sweet mango sauce.
These look so dang good- and they’re perfect for avoiding crazy unhealthy takeout dinners! So much flavor and sticky, crispy goodness! Yum!
Whats the rationale for using a combination of dark and light coy sauce? Also can I substitute Panko bread crumbs with crushed corn flakes to lower the carbs? Thanks.
I wanted to use the dark soy sauce to get the darker color in the sauce, light soy sauce won’t give you that color. Yeah you should be able to make that substitution.
Tried this recipe out tonight. I gotta say I was skeptical about baking the chicken rather than deep frying, but holy moly it all came out mega crispy and held the sauce well without the breading coming off completely.
The sauce was great too, I like a lot of heat, but the slow build as you eat this works well. I couldn’t locate any dark soy sauce at my local grocer so I went with Tamari and it seemed to have been a decent sub.
Glad you liked it Arielle!
I am unfamiliar with 5 spice powder. Is it difficult to find in a small town? Is there a substitute?
Five spice powder is commonly used in Chinese cooking and it’s usually a combination of cinnamon, cloves, fennel seed, star anise and szechuan peppercorns.
Love your recipes! I really like,the look of your new page. I only have one teensy weensy complaint – the print is just a smidgen too light. I find it just a little uncomfortable to read (maybe I just need new glasses). Looking forward to your cookbook!
Thank you for your input, I will look into it asap.