Sweet and Spicy Baked Honey Sriracha Chicken

Sweet and Spicy Baked Honey Sriracha Chicken. Takes less than 30 minutes to make and is so much better than take-out!

Sweet and Spicy Baked Honey Sriracha Chicken | chefsavvy.com #recipe #chicken #sriracha #spicy #honey #baked

I can’t believe I’ve been blogging for over a year now and have not posted a sriracha recipe yet. It is one of my favorite sauces and I tend to use it on everything! I love anything spicy. If I’m not reaching for a glass of water it’s not spicy enough. Sriracha is the perfect ingredient to give this chicken a spicy kick.

This Baked Honey Sriracha Chicken is just spicy enough with added sweetness from the honey. I love the sweet and spicy flavor combination. If you want it a bit spicier go ahead and add some more sriracha or red pepper flakes. You can cool it down by adding more honey or soy.

Sweet and Spicy Baked Honey Sriracha Chicken | chefsavvy.com #recipe #chicken #sriracha #spicy #honey #baked

This dish is so much healthier than take out. The chicken is baked not fried. Just as crispy thanks to the panko breading. After they are baked the chicken gets tossed in our Sweet and Spicy Honey sriracha sauce.

Sweet and Spicy Baked Honey Sriracha Chicken | chefsavvy.com #recipe #chicken #sriracha #spicy #honey #baked

The sauce is super sticky thanks to the honey. Soy sauce, garlic, sriacha and crushed red pepper flakes are also added. Crispy and sticky on the outside and tender on the inside. Top the chicken bites with green onions and extra red pepper flakes if desired.

Sweet and Spicy Baked Honey Sriracha Chicken | chefsavvy.com #recipe #chicken #sriracha #spicy #honey #baked

This chicken is so easy to make! Start by breading your chicken with flour, egg and panko breadcrumbs. Place the chicken on a baking sheet lined with a silicone baking mat. Place in the oven and bake for 15 minutes. While the chicken bakes work on the sauce. Saute the garlic and oil and add the rest of the ingredients and bring to a simmer. Toss with the cooked chicken and serve immediately.

Sweet and Spicy Baked Honey Sriracha Chicken | chefsavvy.com #recipe #chicken #sriracha #spicy #honey #baked

You will be eating these chicken bites in less than 30 minutes. Whip up the sauce while the chicken is cooking in the oven. Toss everything together and serve. I like to double the sauce to have extra on hand to pour over rice.


Here are some more take-out dishes to make at home:

Sweet and Spicy Baked Honey Sriracha Chicken

4.79 from 14 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Sweet and Spicy Baked Honey Sriracha Chicken. Takes less than 30 minutes to make and is so much better than take-out!


Sweet and Spicy Baked Honey Sriracha Chicken

  • 8 ounces boneless chicken breast cubed
  • ¼ cup all purpose flour
  • 1 egg whisked
  • 1 cup panko breadcrumbs

Sweet and Spicy Honey Sriacha Sauce

  • 1 tablespoon vegetable oil
  • 1 garlic clove minced
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sriracha
  • 3 tablespoons water
  • 1/8 teaspoon crushed red pepper flakes


Sweet and Spicy Baked Honey Sriracha Chicken

  1. Preheat oven to 400 degrees.
  2. Start by breading your chicken. Begin with flour, egg and then panko breadcrumbs.
  3. Line chicken onto a baking sheet lined with a silicon baking mat.
  4. Place in the oven and bake for 15 minutes until fully cooked and lightly brown on the outside.
  5. Take chicken out of the oven and toss with the Sweet and Spicy Honey Sriracha Sauce.
  6. Serve immediately and garnish with extra red pepper flakes and green onions if desired.

Sweet and Spicy Honey Sriacha Sauce

  1. Add oil and garlic to a large saucepan. Cook for 1 minute.
  2. Whisk in soy sauce, honey, sriracha, water and crushed red pepper. Cook sauce on high heat until it thickens, stirring constantly. (About 2 minutes.)
  3. Set aside and keep on low heat until you are ready to toss with the chicken.
Nutrition Facts
Sweet and Spicy Baked Honey Sriracha Chicken
Amount Per Serving
Calories 239 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 77mg26%
Sodium 765mg33%
Potassium 285mg8%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 10g11%
Protein 17g34%
Vitamin A 95IU2%
Vitamin C 6mg7%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian
Keyword: chicken, Easy Dinner Recipe, Honey Sriracha Sauce, Sweet and Spicy Baked Honey Sriracha Chicken


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Comments - page 1/2

  • Amy B.

    I’m wondering if there’s a misprint somewhere in the recipe? It claims to serve 4 and yet it only calls for 8 ounces of chicken. Generally speaking, isn’t a serving 4 ounces?

    • Hi Amy,

      Its totally up to you and how many people you are feeding. I typically do between 2-4 ounces a person. You can double this recipe if you think you would need more.



    • Judith FitzGibbons

      I just made it and I used 2 large chicken breasts (more like a lb.) All the other ingredients worked well except maybe a little more panko. It was yummy and I served it over rice with roasted sirachi brussel sprouts.

  • Elizabeth

    The recipe calls for soy sauce but there is no mention in the directions as to what to do with it.

    • Hi Elizabeth,

      I am so sorry about that you are right it is not in the directions. Thank you for bringing this to my attention. I have updated it!

      Thanks again,


  • Stefani

    Am I missing a step? The photo shows the chicken in a pan, but I don’t see that in the directions. Is the chicken solely cooked in the oven?

    • Hi Stefani,

      No you are not missing a step. I tossed my chicken in the pan that I made the sauce in so I did not have to dirty another bowl.



    • Hello,

      No the sauce should not be watery. If you fine that it is to thin add in cornstarch. Mix 1/2 tablespoon water and 1/2 tablespoon cornstarch and add to the sauce and cook until your desired thickness.

      Thank you!


  • sam

    hi there, super excited to make this for my boyfriend on his birthday

    do you have any fun suggestions on what to serve the chicken with? 🙂

    • Hi Sam!

      I really hope you and your boyfriend enjoy this! I would suggest serving it with brown or white rice to soak up some of the sauce. You can even do cilantro lime rice! Let me know how you make out.



  • Paul

    Only 8 ounces of Chicken? Weird, that’s only a half pound. Most portions sold at stores are at least 1lb. So if I have 2 lb chicken, I’d need 4 eggs? Something about this recipe isn’t adding up.

  • Any idea on the number of calories in this round about?? Making for lunch today…

  • Roxanne Gariépy

    Delicious recipe, tasted excellent over a bed of asian noodles and soya beans. Flavours were great, although it was a bit too spicy for me. I would recommend adding the sriracha by taste rather than the full quantity for anyone unsure about too much spicyness.

  • Shawn

    Hey Kelley;

    First off, I absolutely love and make it quite often! I do however have a question that you might be able to shed some light on. During the flower, egg, pakno stage I always have major issues getting tons of egg and pakno on my hands while dipping the chicken in them. Do you have a process that seems to work well to keep your hands (remotely) clean during the breading?



    • Hi Shawn!

      Great question! I use one hand ONLY for the dry ingredients and one hand ONLY for the wet ingredients. This helps from getting thick breading on your fingers.

      I hope this helps! Thank you!


  • Christina

    I’m usually good at following recipes and consider myself a better than decent cook. With that being said I don’t know what went wrong with the sauce but I’m glad I tasted it because it tasted bitter and would have ruined my chicken. I ended up having to come up with a quick sauce so I threw some honey, ketchup, and sriracha together with a splash of oj. It saved the dish but I won’t be making it again.

  • Love this recipe, as we like spicy food. I love the combination of honey with sriracha and I generally make this sauce with crispy cauliflower. Going to try it with chicken sometime. Thanks for sharing.

  • Gary

    Great recipe, i found that for 2 chicken breasts diced, i needed to double the sauce ingredients for it all to get a cover.

  • callmeafoodie

    Callmeafoodie – I made this using 2 full chicken breasts. I tripled the sauce recipe more or less and I adjusted the red pepper flakes to my liking (1 tsp total) , I also added onion powder, garlic powder, salt and pepper to the flour for dredging. I mixed panko and seasoned breadcrumbs and used well over 2 cups of it. I mixed a tablespoon of cornstarch into my water before adding it to unsure it got thick enough to really coat the chicken ! If I had of served this over rice, I would have doubled my tripled version of the recipe.

  • Tina

    help!!! Never heard of Sriacha Sauce, looked in the supermarket and asked and no, went to my local Thai shop, no again, please help as the recipe sounds delicious!

  • Samantha

    Sweet and spicy baked honey sriracha chicken… This recipe was so spicy it was barely tolerable. It is super delicious, but I would suggests half the serving of
    Sriracha or less… depending on your spicy tolerance. Next time I’m using one teaspoon of sriracha.

  • This was great! Though it was a bit too spicy for me; next time I’d cut the Sriracha in half. I didn’t toss the chicken in the sauce, just dribbled it on instead. I also used blue corn meal instead of flour because my hand hit it first and used the juice of half an orange instead of water, which added some flavor and sweetness. I recommend using the green onions if you have them as they bring a lot to the party.

  • Stefanie

    This recipe was GREAT!! The sauce is delish!!! I doubled the sauce because i figured i would have extra to pour on white rice but we never got to make rice and just ate all the chicken as is lol. Im happy I didnt have to fry up the chicken, this recipe was soo good and soooo easy! Im going to try the sauce over grilled chicken wings next! Thanks for posting 🙂

  • Katie

    This Recipe was a great change in our dinner routines! Way lighter than takeout and great flavor! My husband loves it too! We used crackers instead of Panko! Green onions truly added a touch. Next time I will pair with steamed broccoli. Very happy with this:)

    • Hi Shira,

      I have not tried freezing this yet. I would suggest maybe breading then freezing or breading and baking then saving the sauce portion when you are ready to eat.

      Hope that helps!


  • Christi Ringstaff

    We used 3 chicken breasts, doubled the sauce, added onion, broccoli, orange bell pepper and pineapple chunks and it was phenomenal!