Name: Honey Sriracha Sesame Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch pieces; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons cornstarch; 1 tablespoon avocado oil or olive oil; 1/2 cup low sodium chicken broth; 3 tablespoons low sodium tamari or soy sauce; 2 tablespoons ketchup; 1/4 cup honey; 1 tablespoon rice wine vinegar; 1 tablespoon toasted sesame oil; 1 tablespoon sriracha (use more if you like it really spicy); 1/2 teaspoon garlic powder; 1 tablespoon cornstarch; 2 teaspoons sesame seeds

There’s something downright addictive about sweet and spicy bites that really wake up your taste buds. This Honey Sriracha Sesame Chicken Recipe is one of those dishes that balances sticky honey sweetness with a spicy kick, all rounded out by nutty sesame flavors. Trust me, once you make this, it’s going to become a fast favorite in your kitchen.

The image shows a black cast iron skillet filled with bite-sized pieces of golden brown chicken coated in a shiny, thick brown sauce. The chicken pieces look tender and are sprinkled with small white sesame seeds, adding texture and color contrast. The skillet is sitting on a white marbled surface, and the sauce pools around the chicken, giving a glossy finish to the dish. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Sriracha Sesame Chicken Recipe
Top Tip
How to Serve Honey Sriracha Sesame Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Sriracha Sesame Chicken Recipe

Why You'll Love This Recipe

I genuinely love this recipe because it’s one of those dishes that feels fancy but comes together in no time. You don’t have to be a seasoned cook to nail it, and the sauce is just brilliant—sticky, spicy, sweet, and savory all at once.

Quick and Easy: In under 30 minutes, you have a flavorful dinner that’s perfect for busy weeknights or casual weekend meals.
Perfect Balance of Flavors: The honey and sriracha combo brings just the right amount of sweet heat every time.
All-Purpose Sauce: The sauce is incredibly versatile—you can toss it with chicken, tofu, or veggies.
Simple Ingredients: You likely have most of these ingredients in your pantry already, making it super accessible.

Ingredients & Why They Work

Each ingredient in this recipe has a purpose, creating a sauce with incredible depth. Plus, when combined with the crispy chicken pieces, it delivers a satisfying contrast of textures. Here’s why I choose these specific ingredients:

Flat lay of boneless skinless chicken breasts cut into bite-sized pieces, a small mound of kosher salt, a small pile of black peppercorns, a small white bowl with fine cornstarch powder, a small white bowl of golden avocado oil, a small white bowl filled with low sodium chicken broth, a small white bowl containing dark tamari sauce, a small white bowl of bright red ketchup, a small white bowl of rich amber honey, a small white bowl with clear rice wine vinegar, a small white bowl with deep golden toasted sesame oil, a small white bowl holding vibrant red sriracha sauce, a small white bowl of light beige garlic powder, and a small white bowl with pale cream-colored cornstarch, alongside a scattering of toasted sesame seeds all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Perfect lean protein that crisps well and soaks up the sauce beautifully.
Kosher salt and black pepper: Basic seasoning that brings out the natural flavors without overpowering.
Cornstarch: This is the secret to that slightly crispy, lightly battered coating on the chicken.
Avocado or olive oil: Both have a high smoke point ideal for pan-frying chicken to golden perfection.
Low sodium chicken broth: It adds liquid and depth without making the sauce too salty.
Low sodium tamari or soy sauce: Gives that savory umami flavor; I prefer tamari for gluten-free options.
Ketchup: Adds a hint of tang and sweetness balancing the heat.
Honey: The star of the show, providing natural sweetness that tempers the sriracha’s spice.
Rice wine vinegar: Brightens and lifts the overall flavor with a subtle acidity.
Toasted sesame oil: Offers that unmistakable nutty aroma and richness.
Sriracha sauce: Adds controlled heat—adjust the amount to make it your kind of spicy.
Garlic powder: Gives a mellow garlic flavor that blends well with the sauce.
Sesame seeds: For crunch and a lovely garnish that completes the dish visually and flavor-wise.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to think of this recipe as a fabulous base that you can easily tweak to your taste. Maybe you want to play with the level of heat or swap the chicken for a plant-based protein—it’s super flexible!

Variation: I sometimes use tofu or cauliflower florets instead of chicken for a vegetarian twist—and the sauce still shines through beautifully.
Heat level: If you’re spice-sensitive, start with less sriracha and add more after tasting the sauce.
Add crunch: Try adding some crushed peanuts or sliced green onions on top for extra texture and flavor contrast.

Step-by-Step: How I Make Honey Sriracha Sesame Chicken Recipe

A white bowl filled with a layer of plain white rice with soft, separated grains, topped with several pieces of golden-brown chicken glazed in a shiny orange-brown sauce sprinkled with white sesame seeds. Two wooden chopsticks rest inside the bowl on the left side, angled inward and touching the chicken pieces. The bowl sits on a white marbled surface with scattered sesame seeds around it. Another similar bowl is partly visible in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Coat that chicken like a pro

Start by cutting your boneless, skinless chicken breasts into 1-inch pieces. Toss them in a bowl with kosher salt, black pepper, and cornstarch. Use a fork or your hands to mix until every piece gets a light coating—this helps create that crispy exterior later.

Step 2: Whisk up your magic sauce

In a separate bowl or glass measuring cup, whisk together the chicken broth, tamari (or soy sauce), ketchup, honey, rice wine vinegar, toasted sesame oil, sriracha, garlic powder, and cornstarch. This combo is your sweet-spicy glaze that thickens beautifully.

Step 3: Brown the chicken perfectly

Heat a tablespoon of avocado or olive oil in a large 12-inch skillet over medium-high heat. Once hot, add the chicken in a single layer. Let it sit undisturbed for a few minutes so it develops that golden crust. Then toss and cook until all sides are browned and the chicken is cooked through, about 6–8 minutes.

Step 4: Coat in sauce & finish cooking

Pour the sauce over the browned chicken and stir well to coat everything evenly. Keep stirring and cooking for 2–3 minutes until the sauce thickens up into that glossy, sticky glaze that clings to each piece. Turn off the heat and sprinkle the toasted sesame seeds over the top.

Step 5: Serve and savor

Serve your Honey Sriracha Sesame Chicken over steamed rice to soak up all those luscious flavors. I recommend jasmine or basmati rice for a fragrant match, but plain white rice works just as well.

Top Tip

I’ve made this Honey Sriracha Sesame Chicken more times than I can count, and a few simple tips always help it turn out perfectly every time.

Don’t overcrowd the pan: Give the chicken enough space so it browns instead of steams. I cook in batches if needed.
Adjust your sriracha: Start mild and add more after tasting the sauce so you don’t accidentally overwhelm the sweetness.
Use fresh sriracha and honey: The quality of these ingredients really shines through in the sauce’s balance.
Don’t skip the cornstarch: It gives texture to the chicken that's irresistible; even a quick toss makes a big difference.

How to Serve Honey Sriracha Sesame Chicken Recipe

Honey Sriracha Chicken - Serving Suggestion

Garnishes

My go-to garnishes are toasted sesame seeds (they add that lovely crunch and nuttiness) and freshly sliced green onions for a bright, fresh pop. I’ve also tossed on some chopped cilantro when I want an herby touch.

Side Dishes

I love pairing this dish with simple steamed jasmine rice and maybe some roasted or stir-fried veggies like broccoli, snap peas, or bell peppers. A crunchy Asian slaw or simple cucumber salad adds a refreshing counterpoint to the sticky, saucy chicken.

Creative Ways to Present

For special occasions, I’ve served this chicken over a bed of fluffy cauliflower rice garnished with thinly sliced red chili and a drizzle of extra toasted sesame oil. It’s colorful, impressive, and still easy to prepare.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and keep them in the fridge for up to 3 days. The chicken holds up really well, and the sauce thickens slightly overnight, which actually makes it even better reheated.

Freezing

Freezing the chicken with sauce works fine—just thaw it overnight in the fridge before reheating. I recommend freezing in individual portions so you can defrost only what you need.

Reheating

For best texture, I reheat leftovers in a skillet over medium heat with a splash of water or broth. This prevents the sauce from drying out. You can also microwave, but a quick pan heat-up locks in the crispness a bit better.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs bring extra juiciness and a richer flavor to this recipe. Just make sure to cut them into bite-sized pieces so they cook evenly alongside the sauce.

How spicy is this Honey Sriracha Sesame Chicken Recipe?

The spice level is moderate and can be customized easily by adjusting the amount of sriracha sauce. If you prefer a gentler kick, start with less and add more to taste after cooking.

Can this recipe be made gluten-free?

Yes! Using tamari instead of soy sauce ensures it’s gluten-free. Just double-check any ketchup used to make sure it’s also gluten-free and your dish is safe for gluten-sensitive diets.

What’s the best way to get crispy chicken in this recipe?

Coating the chicken in cornstarch before cooking, making sure not to overcrowd the pan, and letting the chicken brown undisturbed helps build that crispy layer. Use a hot pan and oil with a high smoke point for best results.

Final Thoughts

This Honey Sriracha Sesame Chicken Recipe has seriously earned a permanent spot in my dinner rotation. It’s quick, satisfying, and tastes way more complicated than it actually is—so you get all the praise with minimal stress. I’m confident you’ll enjoy making and eating it just as much as I do. Give it a try soon, and let me know how your version turns out!