A crazy delicious Honey Sriracha Chicken with a sticky sweet and spicy honey sriracha sauce and ultra crispy skin is a flavor explosion that’s guaranteed to be a crowd pleaser!

This sriracha chicken is super easy to make with 7 ingredients and no marinade required! And that means no wait time so you can jump to the good part (i.e. eat) FAST!

A plate of crispy chicken thighs drizzled with honey sriracha sauce on a white plate
Ultra crispy chicken thighs drizzled with honey sriracha sauce


With just 7 key ingredients and no need to marinate, this sriracha chicken recipe is as straightforward as it gets. That means less waiting and more eating—fast! Here are what you need:

Ingredients to make boneless chicken thighs sriracha and honey chicken
  • Chicken thighs (skin-on): The star of the dish, offering juicy, flavorful meat that crisps up beautifully when cooked.
  • Coarse sea salt: Enhances the natural flavors of the chicken, making every bite more delicious.
  • Ground black pepper: Adds a mild heat and depth, complementing the chicken’s savoriness.
  • Garlic powder: Brings a warm, aromatic quality that pairs perfectly with the sweet and spicy sauce.
  • Scallions: Used as a garnish, adding a fresh, crisp texture and a pop of color, along with a mild onion flavor.

Honey Sriracha Sauce

Photo shows honey sriracha sauce made with healthy ingredients and mixed in a small bowl.
  • Honey (or keto honey): Provides the sweet base for the sauce, balancing the heat of the sriracha and adding a sticky glaze to the chicken.
  • Sriracha sauce: Delivers the signature spicy kick that defines this dish, easily adjustable to suit your heat preference.
  • Lime juice: Offers a tangy acidity that brightens the sauce and cuts through the richness of the chicken.
  • Coconut aminos (or soy sauce): Adds a savory umami depth to the sauce, tying all the flavors together harmoniously.

Substitutions and variations

  • Alternative Cuts: Not just for chicken thighs! Try it with chicken wings too. If you go for skin-on and bone-in chicken thighs, drumsticks, or leg quarters, increase the cooking time and add a bit more salt, pepper, and garlic powder. And here’s a tip: gently make a little pocket between the skin and meat to get those seasonings all over.
  • Sweet Swap: No honey? No problem! Maple syrup can step in as a sweet substitute.
  • Keto Honey Tip: Keto honey is a bit thicker than the regular stuff. If you’re using regular honey but want that thick texture, warm up the sauce and whisk in 0.5 tsp of arrowroot or tapioca starch.
  • Chicken Breast Heads-Up: Chicken breast might not be the best fit for this recipe. But if that’s all you have, slice it thin and bread it, kind of like the Taiwanese fried chicken from another recipe.

How to make honey sriracha chicken

This honey sriracha chicken thighs recipe is all about simplicity and flavor, offering multiple cooking methods to suit whatever tools you have in your kitchen. Follow these easy steps to get that perfect blend of crispy, spicy, and sweet goodness on your plate in no time.

  1. Prep Your Chicken: If you’re using chicken thighs with bones, make a small cut along the bone and carefully remove it. Check for any left-behind bones with your fingers. See section below for step-by-step photos.
  2. Season: Sprinkle both sides of the chicken with a mix of salt, pepper, and garlic powder.
  3. Choose Your Cooking Method:
    • Air Fryer: Place chicken skin-side down in the basket. Air fry at 400°F for 10 minutes, then flip and cook for another 10 minutes.
    • Grill: Grease the grill and heat to medium (375°F). Grill the chicken 5-7 minutes per side.
    • Stovetop: In a hot cast iron pan, cook chicken skin-side down for 5-6 minutes, then flip and cook for 4 more minutes. Use a splatter guard to keep it tidy.
    • Bake: Oil a wire rack and bake the chicken at 425°F, skin-side up, for 20 minutes. Broil on high for 3 minutes for a golden finish.
A close shot photo shows the crispy chicken skin from air fryer
  1. Make the Honey Sriracha Sauce: Mix honey, sriracha, lime juice, and coconut aminos (or soy sauce) in a bowl. Adjust the taste to hit that sweet, spicy, tangy, and umami balance.
  2. Serve: Place the cooked chicken on a plate, drizzle most of the sauce over it, and garnish with chopped scallions. Keep some sauce on the side and add lime wedges for extra zest.

How to debone chicken thighs

Want that perfect, shattering crisp on your chicken skin? Opt for skin-on chicken thighs! Here’s a quick guide on deboning chicken thighs to ensure they’re seasoned and crisped up evenly on all sides.

Person demos how to debone chicken thighs with a simple step-by-step photo.
  1. Start with the Right Tools: Grab a small, sharp paring knife. This will be your best friend in the deboning process.
  2. Make the First Cut: Hold the chicken thigh with one hand and the knife in the other. Carefully make a small incision along the length of the thigh bone.
  3. Separate the Bone from the Meat: Gently slice along the bone to separate it from the meat. Then, tug the bone upwards and forwards a few times. This helps to loosen it from the meat.
  4. Check for Leftovers: Run your fingers through the meat to feel for any remaining bits of bone.

You can use this technique in many delicious dishes, like Air fryer lemon chicken bites and Baked boneless chicken thighs, to enhance the flavor and texture of your meal. This little extra step makes all the difference in achieving that irresistible crispiness!

More ways of using sriracha sauce

Sriracha isn’t just for drizzling over your eggs in the morning—it’s a versatile condiment that can add a spicy kick and depth of flavor to a wide variety of dishes. Here are some recipes using sriracha to turn simple ingredients into something spectacular:

  • Vietnamese Pizza: This unique take on pizza uses rice paper as the base for a light and crispy crust. A drizzle of sriracha over the top before serving adds an exciting flavor pop that perfectly complements the other toppings.
  • Rice Paper Dumplings: Elevate your dumplings by incorporating sriracha into both the stir fry sauce used for the filling and the dipping sauce. It adds a layer of spicy complexity that enhances the dumplings’ taste.
  • Nori Wraps: Give your canned tuna a makeover by seasoning it with sriracha before wrapping it in nori. This simple addition transforms a humble ingredient into a flavorful filling, making for a quick and delicious meal or snack.

Make ahead, store, and reheat

Getting a delicious meal on the table doesn’t have to be a day-of affair. With a little planning, you can enjoy chicken honey sriracha any day of the week, fuss-free. Here’s how:

  • Make-ahead: debone the chicken if that’s the cut you select. Trust me this is the BEST version to make the best sriracha honey chicken.
  • Storage and reheat: pack the honey sriracha sauce and the chicken separately in airtight containers in the fridge for 3-4 days. Reheat the chicken in the air fry at 360F for 5-6 minutes and drizzle with the sauce over.

What to serve with sriracha chicken

Spicy honey garlic chicken is a versatile star that can shine alongside a wide array of sides. Whether you’re after a light accompaniment or a hearty complement, here are some ideas to get you started:


Crispy & Crunchy:

  • Add a fun texture with Chow mein salad or enjoy the delightful crunch of Rice paper egg rolls. These choices bring a satisfying crispiness that perfectly matches the chicken’s juiciness.

Rice grains and Noodles:

Dessert and Drink:

Helpful tips

  • Choose the Right Chicken: Opt for skin-on chicken thighs for the best flavor and texture. The skin crisps up beautifully, adding a delightful crunch.
  • Debone with Care: If using chicken thighs, taking the time to debone them ensures even cooking and seasoning. Use a sharp paring knife for precision.
  • Alternative Cuts Welcome: Feel free to use chicken wings or drumsticks if you prefer. Just adjust seasoning amounts accordingly and extend the cooking time as needed to ensure they’re fully cooked and crispy.
  • Sauce Balance: Taste your honey sriracha sauce before adding it to the chicken. Adjust the sweetness, spiciness, and tanginess to suit your palate.
  • Storage Smarts: If you have leftovers, store the sauce and chicken separately to keep the chicken’s skin crisp. Reheat gently to maintain the best texture.


Can I make this dish if I’m on a keto diet?

Absolutely! Just use keto honey instead of regular honey to keep it keto-friendly without sacrificing the dish’s signature sweet and spicy flavor.

Is honey sriracha spicy?

Honey sriracha sauce has a balanced flavor with a sweet and tart base and a spicy kick. It’s moderately spicy but can be adjusted to suit your taste by altering the sriracha amount.

What can I do with sriracha?

Sriracha is incredibly versatile. Use it as a condiment, in marinades, sauces, soups, or stir-fries. It adds a delicious spicy kick to eggs, noodles, and even cocktails!

How do I make sure the chicken doesn’t end up too dry?

Debone chicken thighs with the skin on to ensure even faster cooking. The skin and underlying fat help keep the meat juicy and tender, while also crisping up beautifully.

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A plate of crispy chicken thighs drizzled with honey sriracha sauce on a white plate
4.96 from 21 votes

Honey sriracha chicken recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 chicken thighs
Author: ChihYu Smith
Honey Sriracha Chicken with super crispy skin, drizzled with honey sriracha sauce! Make it air fryer, oven, grill, or stovetop. This hot honey chicken recipe is so easy to make and crazy good!
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  • 1.5 lbs chicken thighs, skin-on with or without bones
  • 1 tsp Coarse sea salt, divided about ¼ tsp per thigh
  • Sprinkle Ground black pepper
  • Sprinkle Garlic powder
  • 3-4 bulbs scallions, chopped for serving

Sriracha Honey Sauce:

  • 2 tbsp honey, or 2.5 tbsp keto honey
  • 2-3 tsp sriracha sauce, I use yellow bird’s
  • 2-3 tbsp lime juice, about 1 to 1.5 whole lime plus more for serving
  • 2 tsp coconut aminos, or 1 tsp soy sauce


Debone chicken thighs:

  • With one hand holding the knife and the other hand holding the bone, carefully make a small incision cut along the chicken thigh bone.
  • Slowly and carefully cut along the bone to separate the leg bone and the meat. Pull the bone in upward and frontward directions a few times to help separate the meat and the bone.
  • Run the tip of your fingers through the chicken to make sure there are no bones left behind.
  • Do a few shallow cuts on the meaty side to break the tendons so that the chicken stays flat in heat.

Season the chicken:

  • Season the chicken with salt, pepper, and garlic powder on both sides.

Cook the chicken:

  • Air fry: Place the chicken skin side down in the air fryer basket. Air fry at 400°F (204 °C) for 10 minutes. Flip the chicken (with skin side up) and air fry for 10 more minutes.
  • Grill: Grease and preheat the grill to medium heat, 375°F (191°C). Grill the chicken for 5-7 minutes per side, or until the chicken is cooked through (an inserted thermometer should read 175°F| 79.4 °C.)
  • Stovetop: In a well-heated cast iron, pan fry the chicken skin side down for 5-6 minutes. Cook the flip side for 4 minutes. Use a splatter guard.
  • Bake: Brush the wire rack with little oil. Bake at 425°F (218°C), skin side up with a wire rack under, for 20 minutes. Then, set the oven on high broil for 3 minutes to give it a nice golden color.

Honey sriracha sauce:

  • In the meantime, combine the honey sriracha sauce ingredients from honey to coconut aminos (or soy sauce) in a bowl. Taste and adjust. It should taste tangy, tart, and a little sweet and spicy.


  • Transfer the chicken to a large serving plate. Reserve some sauce on the side for serving and pour the rest all over the chicken. Garnish with scallion. Serve hot and immediately with extra lime wedges on the side.


  • Keto honey has a thicker consistency than regular honey. If you use the regular honey and prefer a thicker texture, slightly warm the sauce in a sauce pan and stir-in 0.5 tsp arrowroot or tapioca starch.
  • I highly recommend using chicken thighs with skin-on for that ultimate shattering crisp chicken skin! I took a little time to debone the chicken thighs so that they are seasoned and crisped up evenly on all sides.
  • Alternative cuts: This recipe also works well with chicken wings. If using skin-on and bone-in chicken thighs, drumsticks, or leg quarters, increase the cooking time and the salt, pepper, and garlic powder seasoning quantity. Carefully create a little pocket between the skin and the meat to season on all sides.


Serving: 1piece, Calories: 409kcal, Carbohydrates: 10g, Protein: 28g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 167mg, Sodium: 806mg, Potassium: 368mg, Fiber: 0.1g, Sugar: 9g, Vitamin A: 147IU, Vitamin C: 4mg, Calcium: 16mg, Iron: 1mg
Course: Main Course
Cuisine: American Chinese, Asian
Keyword: Honey Sriracha Chicken, Honey Sriracha Sauce, Sriracha Chicken
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.
A close shot shows the crispy chicken texture with hot honey