Crispy Honey Sriracha Chicken

I’m so in love with this chicken. 
Crispy Honey Sriracha Chicken I want to marry it.

It’s honey sriracha chicken-y goodness, and as I type this I’m eating it for breakfast.

Crispy Honey Sriracha Chicken Sometimes I have this yearning for good Chinese food. 

The thing is, I can’t stand that fast food Chinese shit. It grosses me out; I have no idea why that is other than I wonder what they put it in. I really don’t want to know. I’m not putting all of it down, mind you, but most of it is deep fried and covered in nasty sauces.

Sooo…nobody believes me when I say I love Chinese food.

I’m very aware of the fact that most of the people in my life are sick of hearing me say “I would love to eat that… if I make it!”. Sorry, y’all. I can’t help it. That being said, I love P.F. Changs – even though their portions have gotten ridiculously tiny and the service isn’t quite as good as it used to be.

It doesn’t matter, because I don’t eat a lot anyway. (Just throwing it out there because I’m constantly being reminded of that by the loves of my life).
Honey Sriracha Chicken Feel free to adjust the amount of Sriracha based on your heat tolerance. I like a lot, as usual.

Where’s the rice you ask? Screw the rice – I went with rice noodles because they’re fun. 

Here’s your printable-

Crispy Honey Sriracha Chicken


  • 1 cup all purpose flour
  • 1 tbsp seasoned salt (like Lawry's)
  • 1 tsp pepper
  • 1 cup whole milk
  • 1 lb. chicken tenderloins, cut into 1 inch pieces
  • 3 cups canola oil
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1 stick salted butter, melted
  • 2 tbsp Sriracha (more or less to taste)
  • 1 tsp ginger
  • 1 tsp garlic powder
  • Flat leaf parsley
  • Rice vermicelli noodles


  • Combine the flour, salt and pepper in a large mixing bowl.
  • Dip chicken pieces in milk, then flour mixture and repeat.
  • Heat oil to 375 degrees and fry chicken 1-2 minutes, until golden brown.
  • Whisk the honey, soy sauce, butter, Sriracha, ginger and garlic powder together and pour over chicken; toss to coat.
  • Garnish with parsley and serve over vermicelli noodles, if desired.

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