Honey Sriracha Popcorn Chicken
Crispy bite-sized chicken tossed in a sweet-spicy honey-sriracha glaze with a savory Korean twist. Ready in under 15 minutes — perfect for snacking or a quick appetizer.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 3 tbsp honey
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- 2 whole scallions, thinly sliced
Instructions
- 1
Cut chicken into 1-inch nuggets. Toss with salt and pepper, then coat in flour, shaking off excess.
- 2
Heat neutral oil in a 12-inch skillet over medium-high until shimmering, about 1 minute.
- 3
Add chicken pieces in a single layer. Fry 3–4 minutes without moving until golden and crispy underneath.
- 4
Toss and cook another 2–3 minutes until internal temp hits 165°F and all sides are golden.
- 5
Whisk honey, sriracha, and soy sauce together in a small bowl until smooth.
- 6
Pour glaze over hot chicken in the skillet. Toss to coat, 1 minute, until glossy and caramelized.
- 7
Transfer to a serving bowl. Sprinkle sesame seeds and scallions on top. Serve immediately.
Tools you’ll need
- 12-inch skillet
- small bowl
- tongs or wooden spoon
- instant-read thermometer
- measuring spoons
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