Save I was halfway through a football party when I realized I'd forgotten the main snack. Panic set in until I spotted chicken breasts in the fridge and a bottle of Sriracha in the door. Twenty minutes later, these crispy, sticky bites were gone before halftime. My friend still texts me every game day asking if I'm bringing "those spicy honey things."
The first time I made these for my sister, she ate seven pieces before admitting she usually hates anything spicy. She kept dipping them in ranch and declaring each one her last, then grabbing another. Now she requests them for every birthday instead of cake.
Ingredients
- Boneless, skinless chicken breasts (500 g): Cut them into even cubes so they cook at the same rate, I learned this after ending up with some burnt and some undercooked.
- Buttermilk (2 tablespoons): This tenderizes the chicken and helps the breading stick like glue, regular milk doesn't work the same.
- Garlic powder and onion powder (1 teaspoon each): These build flavor from the inside out, fresh garlic burns too easily in the marinade.
- All-purpose flour (100 g) and cornstarch (50 g): The cornstarch is the secret to that shatteringly crispy coating, don't skip it.
- Paprika and cayenne pepper: Paprika adds color and mild warmth, cayenne brings the kick you can adjust to your courage level.
- Vegetable oil (500 ml): You need enough for the chicken to float and fry evenly, shallow frying just makes them soggy.
- Honey (3 tablespoons): Use real honey, not the squeeze bottle kind, it makes the sauce glossy and rich.
- Sriracha sauce (2 tablespoons): Start here and taste, you can always add more heat but you can't take it back.
- Soy sauce (1 tablespoon): This adds salty depth that keeps the sauce from being one-note sweet.
- Unsalted butter (1 tablespoon): It thickens the sauce and gives it a silky finish that clings to every bite.
- Rice vinegar (1 teaspoon): A little tang cuts through the richness and wakes up your taste buds.
- Garlic (1 clove, minced): Fresh garlic in the sauce is non-negotiable, it blooms in the heat and smells incredible.
- Sesame seeds and chives (optional): They make it look fancy and add a little crunch and freshness at the end.
Instructions
- Marinate the chicken:
- Toss the chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Let it sit for at least 15 minutes, the buttermilk works magic on the texture.
- Prepare the breading:
- Mix flour, cornstarch, paprika, cayenne, and salt in a shallow dish. Whisk it well so the spices distribute evenly.
- Heat the oil:
- Pour vegetable oil into a deep skillet or saucepan and heat to 175°C (350°F). Use a thermometer, guessing the temperature leads to greasy or burnt chicken.
- Coat the chicken:
- Dredge each marinated piece in the flour mixture, pressing gently so it sticks. Shake off excess or it clumps in the oil.
- Fry in batches:
- Drop chicken pieces into the hot oil without crowding the pan, fry for 4 to 5 minutes, turning occasionally until golden and cooked through. Drain on paper towels.
- Make the sauce:
- Combine honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic in a small saucepan over medium heat. Simmer for 2 to 3 minutes, stirring until the butter melts and the sauce thickens slightly.
- Toss and serve:
- Add the hot chicken bites to the sauce and toss until every piece is glossy and coated. Sprinkle with sesame seeds and chives, then serve immediately while they're still warm and crispy.
Save One evening I made a double batch and packed half for my neighbor who'd just had surgery. She called an hour later laughing, saying her husband had eaten most of them before she got any. These bites have a way of disappearing faster than you'd think possible.
Getting the Coating Just Right
The trick to that crackling crust is the cornstarch mixed with flour. I used to use only flour and wondered why my coating was thick and doughy. The cornstarch lightens it up and crisps beautifully when it hits hot oil. If you want even more crunch, dip the chicken back in buttermilk after the first coat, then dredge again before frying.
Adjusting the Heat
Two tablespoons of Sriracha gives a noticeable kick without making anyone cry. If you're cooking for kids or spice-shy friends, start with one tablespoon and let people add hot sauce on the side. I once made these for my mom and forgot to dial it back, she powered through but her face was red for an hour.
Serving Suggestions
These bites shine on their own, but they're also great over steamed rice with a side of pickled vegetables. I've served them with ranch, blue cheese dip, and even a quick cucumber salad to cool things down. Leftovers reheat well in the oven at 180°C (350°F) for about 10 minutes, though I've never actually had leftovers.
- Pair with cold beer or iced tea to balance the heat.
- Double the sauce recipe if you like them extra saucy.
- Use thighs instead of breasts for juicier, more forgiving meat.
Save There's something deeply satisfying about pulling off a recipe that tastes like restaurant food but comes together in your own kitchen. These bites prove you don't need fancy equipment or hard-to-find ingredients to make something people remember.
Recipe Questions
- → How can I adjust the spiciness of the honey Sriracha glaze?
Modify the amount of Sriracha sauce to suit your heat preference. Use less for a mild taste or add more for extra kick.
- → What is the best way to achieve a crispy coating on the chicken bites?
Double-dipping the chicken in buttermilk and flour mixture before frying enhances crunchiness and creates an even golden crust.
- → Can I make these chicken bites gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend and use tamari instead of soy sauce for a gluten-free version.
- → What oil temperature is ideal for frying the chicken bites?
Heat the oil to approximately 175°C (350°F) to ensure the chicken cooks thoroughly while developing a crispy exterior.
- → What garnishes complement these chicken bites?
Sprinkle with toasted sesame seeds and chopped fresh chives or green onions to add texture and fresh aroma.
- → How long should the chicken marinate for best flavor?
Marinate the chicken cubes for at least 15 minutes in buttermilk and spices to tenderize and infuse flavor.