Pin it My kitchen smelled like heaven the first time I got the honey-sriracha balance right on chicken. I'd been experimenting with that sticky-spicy glaze for weeks, adjusting the heat level based on whoever was coming to dinner, and one Tuesday night it just clicked—that moment when the glaze clings to the chicken and catches the light like lacquer. Now this is what I make when I want to feel like I've done something impressive in thirty minutes flat.
I made this for my sister's boyfriend the first time he came over for dinner, and he kept asking what restaurant had catered until I admitted it was just my skillet and some bottle of sriracha I'd picked up on a whim. That's when I knew the recipe had staying power.
Ingredients
- Boneless, skinless chicken breasts (4, about 600 g): Pat them completely dry before seasoning—moisture is the enemy of a good sear and a clingy glaze.
- Salt and black pepper: Season generously before the cornstarch; this is where the flavor foundation lives.
- Cornstarch (2 tbsp): This light coating helps the glaze grab onto the chicken instead of pooling in the pan—the difference between sticky and sloppy.
- Honey (1/3 cup): Look for a honey you actually like tasting straight, because you'll taste it front and center here.
- Sriracha sauce (2–3 tbsp): Start with 2 and taste as you whisk; heat preferences vary wildly, and you can always add more but can't take it back.
- Soy sauce (2 tbsp): Use regular or tamari depending on your dietary needs; it adds the umami backbone that makes everything richer.
- Rice vinegar (1 tbsp): This cuts through the sweetness so the glaze doesn't turn cloying—don't skip it.
- Garlic and ginger (2 cloves minced, 1 tbsp grated): Fresh is non-negotiable here; the heat brings the whole thing to life.
- Lime juice (1 tbsp): Squeeze it fresh right before whisking; bottled won't give you that brightness.
- Vegetable oil (2 tbsp): Use something with a high smoke point so your chicken browns instead of steams.
- Green onions and sesame seeds (for garnish): These aren't just pretty—the sesame adds a toasted crunch that makes the dish feel finished.
Instructions
- Prep the chicken:
- Pat your chicken breasts dry with paper towels—this step matters more than it seems. Season both sides with salt and pepper, then dust lightly with cornstarch, shaking off any excess so you get a thin, even coating.
- Build the glaze:
- In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, minced garlic, ginger, and lime juice until smooth. This is your liquid gold—set it aside and don't touch it yet.
- Sear the chicken:
- Heat your vegetable oil in a large skillet over medium-high heat until it shimmers. Add the chicken breasts and let them sit for 4–5 minutes until the bottom is golden brown, then flip and cook the other side for another 4–5 minutes until cooked through. Transfer to a plate.
- Thicken and coat:
- Lower the heat to medium, pour your glaze into the now-empty skillet, and stir gently as it simmers for 2–3 minutes until it thickens slightly and takes on a glossy sheen.
- Finish with a glaze bath:
- Return the chicken to the skillet and turn each piece to coat thoroughly in the glaze. Let it warm through for about 2 minutes, then slide onto a cutting board and slice.
- Serve with flair:
- Arrange sliced chicken on a plate, drizzle any remaining glaze on top, and scatter green onions and toasted sesame seeds across the surface like you're plating something special.
Pin it There's something almost meditative about watching that glossy glaze cling to the chicken as you turn each piece in the skillet—that's the moment you know you've nailed it. My family requests this on the nights when takeout feels inevitable, and I get to surprise them with something homemade and just as satisfying.
Customizing Your Glaze
The beauty of this recipe is how forgiving it is to your personal heat tolerance and flavor preferences. If you like things milder, dial back the sriracha and add an extra tablespoon of honey for sweetness. If you want serious heat, add red pepper flakes or increase the sriracha by another tablespoon—I've served versions ranging from barely spicy to genuinely fiery depending on who's at the table. Some nights I add a teaspoon of sesame oil for deeper, nuttier notes, and other times I skip the ginger entirely and let the honey and garlic carry the show.
What to Serve on the Side
This chicken is honestly flexible about its accompaniments, which is part of why I make it so often. Steamed jasmine rice is the obvious choice—it soaks up every drop of glaze left on the plate. But I've also served it over cauliflower rice on nights when I'm eating lighter, and I've done simple sautéed bok choy or steamed broccoli when I want something with more texture and a slight bitter edge to balance the sticky-sweet glaze. The green onion garnish on top ties everything together, so don't rush past that step.
Beyond the Basic Recipe
Once you've made this a few times and feel confident with the technique, you can start playing. I've made it with boneless thighs instead of breasts—they stay more forgiving if you're not watching the clock closely. I've tried it with chicken tenders for a weeknight version that cooks in half the time. On weekend mornings when I have energy, I've marinated the chicken in the glaze for an hour before cooking, which deepens the flavor but isn't necessary; the quick version tastes just as good.
- Thighs and tenders both work beautifully and often cook faster than breasts.
- A splash of rice wine or sake in the glaze adds sophistication if you have it on hand.
- Double the glaze if you're feeding a crowd or want extra sauce for dipping or drizzling on rice.
Pin it This recipe lives in my regular rotation because it tastes far more complicated than it actually is, and it never disappoints. Make it once and you'll understand why.
Recipe Q&A
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be substituted for breasts, offering a juicier texture and similar cooking times.
- → How can I adjust the spiciness level?
Modify the amount of sriracha sauce according to your heat preference or add red pepper flakes for extra kick.
- → Is there a gluten-free option?
Replacing soy sauce with tamari makes this dish gluten-free without compromising flavor.
- → What side dishes pair well with this main?
Steamed jasmine rice or sautéed vegetables complement the bold flavors and provide a balanced meal.
- → Can the glaze be prepared in advance?
Yes, the honey-sriracha glaze can be mixed ahead of time and stored in the refrigerator until needed.