Honey Sriracha Chicken {No Deep Frying}
These 7 ingredients honey sriracha chicken are crispy on the outside, tender and juicy on the inside, and coated in a sweet and spicy sauce.
Servings: 8
Equipment
Ingredients
Chicken Marinade
- 1.5 lb chicken thighs cubed
- 1 tbsp coconut aminos *
- 1/2 tbsp sriracha
- Salt to taste
Chicken Coating
- 1 cup tapioca flour **
Sauce
- 1/4 cup honey
- 1/4 cup coconut aminos *
- 1 cloves garlic minced
- 2 tbsp sriracha or to taste ***
- 2 tsp rice vinegar
- 1 tsp starch
Instructions
Marinating Chicken
- In a medium to large bowl, add cubed chicken.
- Add coconut aminos, sriracha and salt to taste.
- Cover and let it marinade for at least 30 mintues.
Coat the chicken
- Add 1 cup of starch to a big ziplocbag. Then add the chicken in.
- Close the ziploc bag. Shake the chicken continuously to seperate them into individual pieces and to cover each piece in starch evenly.
Cook the Chicken
- In a medium sized bowl, whisk together all the ingredients for the honey sriracha sauce and set aside.
- In a big non-stick pan, add 1/4 cup of cooking oil to have a thin to medium layer of oil. Heat the oil on medium to high heat for 30 - 45 seconds or until slightly shimemring.
- Add the flour coated chicken one to two pieces at a time. DO NOT dump the bag of chicken in the oil. You may need to cook the chicken in 2 batches.
- Cook the chicken about 30 - 45 seconds or until golden brown then flip to the toher side.
- Once all the chicken are cooked inside (165F internal temperature) and golden brown crispy on all sides. Slowly pour in the sauce across the chicken (make sure the sause is whisked well before adding into the pot).
- Turn the heat off. Stir and combine the sauce with the chicken. The sauce should thicken and get sticky quickly.
- Remove from the heat. Serve and enjoy!
Notes
*You can also use soy sauce. However, soy sauce is saltier than coconut aminos. I recommend using 1 tbsp of soy for the marinade and reduce the amount to 2 - 3 tbsp of soy sauce for the honey sriracha sauce
** Tapioca flour, arrowroot starch, and corn starch are interchangeable for this step. You can use any starch you have in hand to coat the chicken.
*** Every brand of sriracha is a little bit different. Some may be spicier than others. Please adjust the amount to your taste.
See more tips under the "Tips for the best honey sriracha chicken" section in the blog post.