Sriracha Honey Garlic Glazed Chicken Recipe – Easy Asian Fusion

Last Updated on 2 months by Neha Deshmukh

Sriracha Honey Garlic Glazed Chicken Recipe – Easy Asian Fusion

Introduction

Okay, friends, let me tell you about this chicken. It’s seriously become a weeknight staple at my place! I first stumbled upon a version of this when I was craving something a little sweet, a little spicy, and totally satisfying. This Sriracha Honey Garlic Glazed Chicken is exactly that – a flavour explosion that’s surprisingly easy to whip up. It’s Asian-inspired, but with a little twist that makes it extra special. Trust me, you’ll be making this again and again!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s packed with flavour – that sweet, spicy, garlicky glaze is addictive. And it’s simple enough for a beginner cook, but impressive enough to serve to guests. Plus, it’s super versatile. You can adjust the spice level to your liking and serve it with rice, noodles, or veggies. What’s not to love?

Ingredients

Here’s what you’ll need to make this Sriracha Honey Garlic Glazed Chicken:

• 500 gms skinless and boneless chicken breast fillets
• ½ tsp salt
• ½ tsp pepper
• 1.5 tbsp plain flour
• 1.5 tbsp vegetable oil
• 2 tsp sesame oil
• 2 tsp minced ginger
• 2 tsp minced garlic
• 1 tsp red chilli flakes
• ½ cup water
• 3 tbsp sriracha
• 1 tbsp soy sauce
• ¼ cup honey
• 3 tbsp lime juice

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Sriracha: The star of the show! I prefer using a good quality Sriracha – the flavour really shines through. Huy Fong is a classic, but feel free to experiment with different brands to find your favourite heat level.
• Honey: Oh, honey, how I love thee! You can use any honey you like, but I find wildflower honey adds a lovely floral note. Acacia honey is milder and works well if you prefer a less pronounced honey flavour.
• Soy Sauce: Regular soy sauce is great, but if you’re watching your gluten intake, definitely grab a bottle of gluten-free tamari. It tastes almost identical! I always keep both on hand.
• Chicken: We’re using chicken breast here for a lean option, but thighs would also work beautifully for a richer flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice your chicken breasts horizontally into thin steaks. This helps them cook quickly and evenly. Season them generously with salt, pepper, and flour.
2. Heat the vegetable oil in a large pan or wok over medium-high heat. Sear the chicken for about 2 minutes per side, until lightly browned. Don’t overcrowd the pan – work in batches if necessary. Remove the chicken and set aside.
3. Now, add the sesame oil to the pan. This smells amazing! Add the minced ginger, garlic, and chilli flakes. Sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
4. Pour in the water, sriracha, honey, and soy sauce. Bring the sauce to a simmer and let it bubble and thicken for a few minutes. You want it to coat the back of a spoon.
5. Stir in the lime juice and cook for another minute, until the sauce reaches a lovely, syrupy consistency.
6. Finally, return the chicken to the pan and toss to coat it evenly in that glorious glaze. Cook for another minute or two, until the chicken is heated through.
7. Garnish with chopped spring onions or sesame seeds. Serve immediately and enjoy!

Expert Tips

• Don’t skip the searing step! It adds a lovely colour and flavour to the chicken.
• Keep a close eye on the sauce – it can burn easily.
• If the sauce gets too thick, add a splash of water.
• For extra flavour, let the chicken rest in the sauce for a few minutes before serving.

Variations

• Vegan Adaptation: Swap the chicken for firm tofu or seitan. Press the tofu to remove excess water before searing.
• Gluten-Free Adaptation: Use tamari instead of soy sauce.
• Spice Level Adjustment: Reduce or increase the amount of chilli flakes and sriracha to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This would be fantastic for a New Year’s feast – the sweet and spicy flavours are so celebratory. I’ve even served it at Diwali parties!

Serving Suggestions

This Sriracha Honey Garlic Glazed Chicken is incredibly versatile. Here are a few ideas:

• Serve it with fluffy white rice or brown rice.
• Toss it with noodles for a quick and easy stir-fry.
• Serve it with steamed or roasted vegetables like broccoli, carrots, or green beans.
• Wrap it in lettuce cups for a light and refreshing meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. The sauce may thicken upon cooling, so you might need to add a splash of water when reheating.

FAQs

• What cut of chicken works best for this recipe? Chicken breast is great for a lean option, but thighs will give you a richer flavour.
• Can I marinate the chicken beforehand for more flavour? Absolutely! Marinate the chicken in a mixture of soy sauce, ginger, and garlic for at least 30 minutes (or up to overnight) for even more flavour.
• What can I substitute for honey in this recipe? Maple syrup or agave nectar are good substitutes for honey.
• How can I adjust the thickness of the glaze? If the glaze is too thin, simmer it for a few more minutes. If it’s too thick, add a splash of water.
• Is this recipe suitable for meal prepping? Yes! You can cook the chicken and sauce ahead of time and store them separately. Reheat and serve with your favourite sides.