Name: Honey Sriracha Chicken recipe
Ingredients: Chicken Thighs: 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Chicken thighs are the star protein of this dish, prized for their rich flavor and ability to remain incredibly moist and tender even when cooked at higher temperatures. Boneless, skinless chicken thighs are convenient and easy to work with, making preparation a breeze. Cutting them into 1-inch pieces ensures even cooking and allows for maximum surface area to get coated in that glorious honey sriracha glaze. While chicken thighs are highly recommended for their superior flavor and texture in this recipe, you can also use chicken breasts as a leaner alternative. If using chicken breasts, be mindful not to overcook them, as they can dry out more easily. Adjust cooking time accordingly if using chicken breasts, and consider cutting them into slightly larger pieces to help retain moisture. For optimal flavor and juiciness, chicken thighs are truly the way to go.; Sriracha Sauce: ¼ cup Sriracha sauce. Sriracha sauce is the fiery heart of this dish, providing the signature spicy kick that balances the sweetness of the honey and the savory elements. Sriracha is a chili sauce made from chili peppers, vinegar, garlic, sugar, and salt. Its bright red color and distinctive flavor are instantly recognizable. The amount of sriracha sauce can be adjusted to your spice preference. If you prefer a milder dish, start with 2 tablespoons and add more to taste. For those who love intense heat, you can increase the sriracha to ½ cup or even more. Different brands of sriracha can vary in heat level, so adjust accordingly based on your preferred brand and spice tolerance. Sriracha not only adds heat but also a complex fermented chili flavor that is essential to the overall taste profile of this dish.; Honey: ½ cup honey. Honey provides the essential sweetness that perfectly balances the heat of the sriracha and creates the signature sticky glaze. Honey also adds a subtle floral aroma and a depth of flavor that white sugar cannot replicate. Use a good quality honey for the best flavor. Different types of honey, such as wildflower, clover, or buckwheat, will impart slightly different flavor nuances to the glaze. You can experiment with different honeys to find your personal preference. Honey also contributes to the beautiful caramelization of the glaze during cooking, creating that irresistible sticky texture that coats the chicken so perfectly. For a vegan option, you can substitute maple syrup or agave nectar, but the flavor will be slightly different.; Soy Sauce: ¼ cup low-sodium soy sauce. Low-sodium soy sauce introduces a savory umami element to the honey sriracha glaze, balancing the sweetness and heat and deepening the overall flavor profile. Using low-sodium soy sauce is recommended to control the saltiness of the dish. If you only have regular soy sauce, you might want to reduce the amount slightly or taste the glaze before applying it to the chicken and adjust accordingly. Soy sauce also contributes to the beautiful browning of the chicken in the oven or skillet due to the Maillard reaction. For a gluten-free option, you can substitute tamari, which has a similar flavor profile to soy sauce and is typically gluten-free. Coconut aminos is another gluten-free alternative, but it’s slightly sweeter and less salty than soy sauce, so you might need to adjust the honey and salt accordingly.; Rice Vinegar: 2 tablespoons rice vinegar. Rice vinegar adds a gentle acidity to the honey sriracha glaze, enhancing the tanginess and balancing the sweetness and heat. It also helps to tenderize the chicken slightly. Rice vinegar is milder and sweeter than other types of vinegar, making it a perfect complement to Asian-inspired dishes. Avoid using white vinegar or apple cider vinegar, as they have a sharper and more assertive flavor that can overpower the delicate balance of the glaze. If you don’t have rice vinegar, you can substitute with lemon juice or lime juice in a pinch, but the flavor will be slightly different.; Garlic: 2 cloves garlic, minced. Garlic adds a pungent and aromatic depth to the honey sriracha glaze, complementing the ginger and adding a savory backbone to the dish. Freshly minced garlic is essential for the best flavor. Avoid using garlic powder, as it lacks the fresh, aromatic punch of fresh garlic. Mince the garlic finely using a knife or garlic press. Garlic and ginger are classic flavor partners in Asian cuisine and work synergistically in this recipe.; Ginger: 1 teaspoon freshly grated ginger. Fresh ginger adds a warm, spicy, and aromatic kick to the honey sriracha glaze, complementing the garlic and adding another layer of complexity. Freshly grated ginger is crucial for the best flavor. Avoid using powdered ginger, as it lacks the fresh, pungent flavor of fresh ginger. Peel the ginger root before grating it using a microplane or fine grater. Ginger not only adds flavor but also has numerous health benefits.; Sesame Oil: 1 teaspoon sesame oil. Sesame oil adds a distinctive nutty and aromatic flavor that is characteristic of Asian cuisine and enhances the overall flavor profile of the honey sriracha glaze. Toasted sesame oil is recommended for its more intense flavor and aroma. A little goes a long way with sesame oil, so use it sparingly. Avoid using regular cooking oils like vegetable oil or canola oil in place of sesame oil, as they lack the unique flavor that sesame oil provides. Sesame oil is best added to the glaze rather than used for cooking, to preserve its delicate flavor.; Cornstarch: 1 tablespoon cornstarch. Cornstarch is used to thicken the honey sriracha glaze, creating a glossy and sticky sauce that coats the chicken beautifully. It also helps to prevent the sauce from becoming too thin and watery. Whisk the cornstarch with a little water to create a slurry before adding it to the glaze to prevent lumps from forming. Arrowroot powder can be used as a gluten-free substitute for cornstarch.; Vegetable Oil (for cooking): 1 tablespoon vegetable oil. Vegetable oil is used for cooking the chicken, whether you choose to pan-fry, bake, or grill it. It has a neutral flavor and a high smoke point, making it suitable for various cooking methods. Canola oil or peanut oil can also be used as substitutes. Avoid using olive oil for high-heat cooking methods, as it has a lower smoke point and can burn.; Sesame Seeds and Green Onions (for garnish): Sesame seeds and thinly sliced green onions are optional garnishes that add visual appeal, a subtle nutty flavor, and a fresh, mild oniony bite to the finished dish. Toasted sesame seeds have a more intense flavor and aroma. Green onions are best added fresh at the end to preserve their vibrant color and flavor.

Ingredients

- Chicken Thighs: 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Chicken thighs are the star protein of this dish, prized for their rich flavor and ability to remain incredibly moist and tender even when cooked at higher temperatures. Boneless, skinless chicken thighs are convenient and easy to work with, making preparation a breeze. Cutting them into 1-inch pieces ensures even cooking and allows for maximum surface area to get coated in that glorious honey sriracha glaze. While chicken thighs are highly recommended for their superior flavor and texture in this recipe, you can also use chicken breasts as a leaner alternative. If using chicken breasts, be mindful not to overcook them, as they can dry out more easily. Adjust cooking time accordingly if using chicken breasts, and consider cutting them into slightly larger pieces to help retain moisture. For optimal flavor and juiciness, chicken thighs are truly the way to go.

- Sriracha Sauce: ¼ cup Sriracha sauce. Sriracha sauce is the fiery heart of this dish, providing the signature spicy kick that balances the sweetness of the honey and the savory elements. Sriracha is a chili sauce made from chili peppers, vinegar, garlic, sugar, and salt. Its bright red color and distinctive flavor are instantly recognizable. The amount of sriracha sauce can be adjusted to your spice preference. If you prefer a milder dish, start with 2 tablespoons and add more to taste. For those who love intense heat, you can increase the sriracha to ½ cup or even more. Different brands of sriracha can vary in heat level, so adjust accordingly based on your preferred brand and spice tolerance. Sriracha not only adds heat but also a complex fermented chili flavor that is essential to the overall taste profile of this dish.

- Honey: ½ cup honey. Honey provides the essential sweetness that perfectly balances the heat of the sriracha and creates the signature sticky glaze. Honey also adds a subtle floral aroma and a depth of flavor that white sugar cannot replicate. Use a good quality honey for the best flavor. Different types of honey, such as wildflower, clover, or buckwheat, will impart slightly different flavor nuances to the glaze. You can experiment with different honeys to find your personal preference. Honey also contributes to the beautiful caramelization of the glaze during cooking, creating that irresistible sticky texture that coats the chicken so perfectly. For a vegan option, you can substitute maple syrup or agave nectar, but the flavor will be slightly different.

- Soy Sauce: ¼ cup low-sodium soy sauce. Low-sodium soy sauce introduces a savory umami element to the honey sriracha glaze, balancing the sweetness and heat and deepening the overall flavor profile. Using low-sodium soy sauce is recommended to control the saltiness of the dish. If you only have regular soy sauce, you might want to reduce the amount slightly or taste the glaze before applying it to the chicken and adjust accordingly. Soy sauce also contributes to the beautiful browning of the chicken in the oven or skillet due to the Maillard reaction. For a gluten-free option, you can substitute tamari, which has a similar flavor profile to soy sauce and is typically gluten-free. Coconut aminos is another gluten-free alternative, but it’s slightly sweeter and less salty than soy sauce, so you might need to adjust the honey and salt accordingly.

- Rice Vinegar: 2 tablespoons rice vinegar. Rice vinegar adds a gentle acidity to the honey sriracha glaze, enhancing the tanginess and balancing the sweetness and heat. It also helps to tenderize the chicken slightly. Rice vinegar is milder and sweeter than other types of vinegar, making it a perfect complement to Asian-inspired dishes. Avoid using white vinegar or apple cider vinegar, as they have a sharper and more assertive flavor that can overpower the delicate balance of the glaze. If you don’t have rice vinegar, you can substitute with lemon juice or lime juice in a pinch, but the flavor will be slightly different.

- Garlic: 2 cloves garlic, minced. Garlic adds a pungent and aromatic depth to the honey sriracha glaze, complementing the ginger and adding a savory backbone to the dish. Freshly minced garlic is essential for the best flavor. Avoid using garlic powder, as it lacks the fresh, aromatic punch of fresh garlic. Mince the garlic finely using a knife or garlic press. Garlic and ginger are classic flavor partners in Asian cuisine and work synergistically in this recipe.

- Ginger: 1 teaspoon freshly grated ginger. Fresh ginger adds a warm, spicy, and aromatic kick to the honey sriracha glaze, complementing the garlic and adding another layer of complexity. Freshly grated ginger is crucial for the best flavor. Avoid using powdered ginger, as it lacks the fresh, pungent flavor of fresh ginger. Peel the ginger root before grating it using a microplane or fine grater. Ginger not only adds flavor but also has numerous health benefits.

- Sesame Oil: 1 teaspoon sesame oil. Sesame oil adds a distinctive nutty and aromatic flavor that is characteristic of Asian cuisine and enhances the overall flavor profile of the honey sriracha glaze. Toasted sesame oil is recommended for its more intense flavor and aroma. A little goes a long way with sesame oil, so use it sparingly. Avoid using regular cooking oils like vegetable oil or canola oil in place of sesame oil, as they lack the unique flavor that sesame oil provides. Sesame oil is best added to the glaze rather than used for cooking, to preserve its delicate flavor.

- Cornstarch: 1 tablespoon cornstarch. Cornstarch is used to thicken the honey sriracha glaze, creating a glossy and sticky sauce that coats the chicken beautifully. It also helps to prevent the sauce from becoming too thin and watery. Whisk the cornstarch with a little water to create a slurry before adding it to the glaze to prevent lumps from forming. Arrowroot powder can be used as a gluten-free substitute for cornstarch.

- Vegetable Oil (for cooking): 1 tablespoon vegetable oil. Vegetable oil is used for cooking the chicken, whether you choose to pan-fry, bake, or grill it. It has a neutral flavor and a high smoke point, making it suitable for various cooking methods. Canola oil or peanut oil can also be used as substitutes. Avoid using olive oil for high-heat cooking methods, as it has a lower smoke point and can burn.

- Sesame Seeds and Green Onions (for garnish): Sesame seeds and thinly sliced green onions are optional garnishes that add visual appeal, a subtle nutty flavor, and a fresh, mild oniony bite to the finished dish. Toasted sesame seeds have a more intense flavor and aroma. Green onions are best added fresh at the end to preserve their vibrant color and flavor.

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Instructions

Method 1: Baking (Oven)

1. Preheat your oven to 400°F (200°C). Preheat the oven to ensure even cooking and proper caramelization of the glaze. Using an oven thermometer is recommended for accurate temperature.

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. This is crucial for achieving a good sear and allowing the glaze to adhere properly. Place the chicken pieces in a large bowl.

1. Make the Honey Sriracha Glaze: In a separate medium bowl, whisk together the sriracha sauce, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. In a small bowl, whisk together cornstarch and 2 tablespoons of water until smooth. Add the cornstarch slurry to the glaze and whisk well to combine.

1. Glaze the Chicken: Pour the honey sriracha glaze over the chicken pieces in the bowl. Toss to coat the chicken thoroughly, ensuring every piece is evenly covered in the glaze. You can use your hands or tongs to toss the chicken and ensure even coating. Marinating the chicken in the glaze for even just 15-20 minutes at this stage can enhance the flavor further, but it’s not strictly necessary if you’re short on time.

1. Arrange Chicken in Baking Dish: Arrange the glazed chicken pieces in a single layer in a baking dish. Avoid overcrowding the pan, as this can steam the chicken instead of roasting it. A 9×13 inch baking dish is usually sufficient for this amount of chicken. You can line the baking dish with parchment paper for easier cleanup, but it’s not essential.

1. Bake the Chicken: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The cooking time will vary depending on the size of the chicken pieces. Use a meat thermometer to check the internal temperature of the thickest part of the chicken (avoiding the bone) to ensure it is fully cooked. The juices should run clear when pierced with a fork.

1. Broil for Extra Glaze (Optional): For an extra caramelized and sticky glaze, you can broil the chicken for the last 2-3 minutes of cooking. Watch carefully to prevent burning, as the honey can caramelize quickly under the broiler. Broiling is optional but highly recommended for that restaurant-quality glaze finish. Keep a close eye on the chicken during broiling and remove it from the oven as soon as it reaches your desired level of caramelization.

1. Garnish and Serve: Remove the Honey Sriracha Chicken from the oven. Garnish with sesame seeds and thinly sliced green onions, if desired. Serve hot over rice, noodles, or with your favorite sides.

Method 2: Pan-Frying (Skillet)

1. Prepare the Chicken and Glaze: Follow steps 2 and 3 from the Baking Method to prepare the chicken and honey sriracha glaze.

1. Heat Oil in Skillet: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering hot.

1. Pan-Fry the Chicken: Add the glazed chicken pieces to the hot skillet in batches, being careful not to overcrowd the pan. Overcrowding will steam the chicken instead of searing it. Pan-fry the chicken for 3-4 minutes per side, or until browned and cooked through. The internal temperature should reach 165°F (74°C).

1. Reduce Glaze and Coat Chicken: Once all the chicken is cooked through, pour any remaining honey sriracha glaze into the skillet. Bring the glaze to a simmer and cook for 1-2 minutes, or until it thickens and becomes glossy, coating the chicken pieces beautifully. Toss the chicken to ensure it is evenly coated in the glaze.

1. Garnish and Serve: Remove the Honey Sriracha Chicken from the skillet. Garnish with sesame seeds and thinly sliced green onions, if desired. Serve hot over rice, noodles, or with your favorite sides.

Method 3: Grilling

1. Prepare the Chicken and Glaze: Follow steps 2 and 3 from the Baking Method to prepare the chicken and honey sriracha glaze.

1. Preheat Grill: Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking.

1. Grill the Chicken: Place the glazed chicken pieces on the preheated grill grates. Grill for 4-5 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C), and the chicken has beautiful grill marks. Baste the chicken with any remaining glaze during the last few minutes of grilling for extra flavor and stickiness.

1. Garnish and Serve: Remove the Honey Sriracha Chicken from the grill. Garnish with sesame seeds and thinly sliced green onions, if desired. Serve hot over rice, noodles, or with your favorite sides.

Nutrition

Serving Size: one normal portion
Calories: 400-500
Fat: 20-30 grams
Carbohydrates: 30-40 grams
Protein: 40-50 grams