There’s nothing quite like the sweet heat and nutty crunch coming together in my Honey Sriracha Sesame Chicken Recipe. It’s that perfect balance of sticky honey sweetness with bold, spicy sriracha and a toasted sesame finish that always gets me excited for dinner.

The image shows a black cast iron pan filled with small pieces of chicken in a thick, shiny orange-brown sauce. The chicken pieces are cut into bite-sized chunks and are evenly coated with the sauce, which pools slightly at the bottom of the pan. White sesame seeds are sprinkled on top, adding a contrast in color and texture. The black pan sits on a white marbled surface, enhancing the warm tones of the dish. The scene looks close-up and detailed, focusing on the glossy texture and rich color of the chicken and sauce. 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’ve made plenty of chicken recipes, but this Honey Sriracha Sesame Chicken Recipe stands out because it’s quick, flavorful, and hits that crave-worthy spot without any fuss. Every time I make this for friends, they ask for seconds – and I’m sure you’ll see why!

Simple Ingredients: The pantry staples come together to create a fancy-tasting dish that’s surprisingly easy to whip up.
Perfect Balance of Sweet and Spicy: The honey mellows the sriracha’s heat, making it enjoyable for all spice levels.
Fun Texture Play: Crispy seared chicken coated in a sticky, glossy sauce finishes with a subtle sesame crunch.
Quick Weeknight Winner: From prep to plated in just about 30 minutes – you’ll want this recipe in your regular rotation.

Ingredients & Why They Work

Each ingredient in the Honey Sriracha Sesame Chicken Recipe is doing its part — from tender chicken pieces dusted with cornstarch for a light crisp, to the sauce that combines savory, sweet, tangy, and spicy elements beautifully. Here are some things I keep in mind while shopping and prepping:

Flat lay of raw boneless skinless chicken breast pieces, a small mound of cornstarch powder on a white ceramic plate, two whole uncracked brown eggs, a small white bowl of golden honey, a small white bowl of vibrant red sriracha sauce, a small white bowl of dark tamari soy sauce, a small white bowl of ketchup, a small white bowl of clear rice wine vinegar, a small white bowl of toasted sesame oil with a warm amber hue, a small white bowl of low sodium chicken broth, a small white bowl with black garlic powder powder, a scattering of golden toasted sesame seeds on a white ceramic dish, a small white bowl with avocado oil, kosher salt and black pepper grains on separate small white bowls, all ingredients fresh and natural, meticulously arranged with perfect symmetry 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: I like boneless and skinless for faster cooking and easy bites. Cutting into 1-inch pieces means they cook evenly and soak up that sauce.
Kosher salt & black pepper: Seasoning basics to boost flavor inside and out.
Cornstarch: It’s a magic dust that gives the chicken a slightly crispy coating and also helps thicken the sauce.
Avocado oil or olive oil: Use an oil with a high smoke point to get that perfect sear without burning.
Low sodium chicken broth: Adds moisture and depth without making the sauce too salty.
Low sodium tamari or soy sauce: A salty umami punch; tamari is a great gluten-free alternative.
Ketchup: This might surprise you, but it’s the secret to that tangy-sweet base with a little acidity to balance honey.
Honey: Naturally sweet and sticky, it makes the sauce irresistible.
Rice wine vinegar: Adds a gentle tang that cuts through the richness and keeps it bright.
Toasted sesame oil: A little goes a long way to give that toasty, nutty aroma.
Sriracha: The spicy backbone – I adjust how much based on my mood or who I’m feeding.
Garlic powder: Adds savory warmth without overpowering.
Sesame seeds: Toasted for extra crunch and that classic sesame finish.

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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 love playing around with this Honey Sriracha Sesame Chicken Recipe depending on what’s in my fridge or how spicy I’m feeling. You’ll find a few easy tweaks make it feel fresh every time.

Variation: Sometimes I swap chicken breasts for thighs if I’m after a juicier bite or a slightly different flavor profile. Thighs stay tender and absorb the sauce beautifully.
Spice Levels: Want it milder? Cut back the sriracha or swap for a chili garlic sauce for a different kick. Craving heat? Double the sriracha, and maybe add a pinch of cayenne.
Make it Gluten-Free: Use tamari instead of soy sauce, and double-check ketchup ingredients to keep it gluten-friendly.
Add Veggies: Stir in quick-cooking vegetables like snap peas, bell peppers, or shredded carrots right before the sauce thickens for a colorful, crunchy boost.

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

A white bowl is filled with a layer of fluffy white rice, topped with chunks of cooked chicken coated in a shiny, dark orange sauce. The chicken pieces are sprinkled with white sesame seeds for texture, sitting in the center of the rice bed. Two wooden chopsticks rest on the left side of the bowl, angled slightly inward, touching the chicken. The bowl is placed on a white marbled surface with some scattered sesame seeds nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Coat the Chicken

First things first, season your chicken pieces with salt and pepper. Toss them with cornstarch until each piece gets a light dusting. This step might seem small, but it’s a game changer for achieving that slight crispiness on the outside after cooking. I usually use a fork or my hands—just make sure every piece is coated evenly to avoid clumps.

Step 2: Whisk Together the Sauce

While the chicken is resting, mix all your sauce ingredients—chicken broth, tamari, ketchup, honey, rice wine vinegar, sesame oil, sriracha, garlic powder, and cornstarch—in a bowl or measuring cup. Whisk well to combine completely. This liquid magic will thicken up quickly once heated with the chicken.

Step 3: Sear the Chicken

Heat a skillet over medium-high heat and add the oil. When the oil shimmers, spread the chicken out in a single layer—no crowding is key here so they brown nicely. Let the chicken cook undisturbed for a few minutes until the underside is golden. Then toss around to brown and finish cooking the pieces until no pink remains—about 6-8 minutes total depending on the size.

Step 4: Coat with Sauce & Simmer

Pour your prepared honey-sriracha sesame sauce over the cooked chicken. Stir everything so the sauce covers each piece thoroughly. Keep cooking and stirring for 2-3 minutes until the sauce thickens to that shiny glaze you see in the pictures. Remove from heat and sprinkle with toasted sesame seeds right before serving.

Top Tip

After cooking this Honey Sriracha Sesame Chicken Recipe dozens of times, I’ve learned that a few pro moves turn it from great to unforgettable. Here’s what really makes the difference in my kitchen:

Coat with Cornstarch Evenly: Don’t skip this step or do a messy job – the chicken won’t get that perfect sear and texture without even coating.
Don’t Crowd the Pan: Cook the chicken in one layer. If the pan’s too crowded, the chicken will steam instead of browning.
Adjust Heat Carefully: Keep the pan on medium-high but be ready to reduce if sauce starts to burn. You want it to thicken slowly and stick to the chicken.
Finish with Fresh Sesame Seeds: Toast them lightly in a dry pan before adding on top – it adds a lovely crunch and aroma that takes the dish up a notch.

How to Serve Honey Sriracha Sesame Chicken Recipe

Honey Sriracha Chicken - Serving Suggestion

Garnishes

I usually sprinkle toasted sesame seeds right on top for that classic crunch, and sometimes a handful of chopped green onions for freshness and color. A little extra drizzle of sesame oil right before serving can also add that lovely nutty aroma I adore.

Side Dishes

This Honey Sriracha Sesame Chicken pairs beautifully with steamed jasmine rice—it soaks up all the sauce perfectly. I also love serving it alongside simple stir-fried vegetables, or crunchy cucumber salad to balance the heat and sweetness.

Creative Ways to Present

For a fun twist, I’ve made lettuce wraps with this recipe for a lighter, hand-held dinner. The sauce clings beautifully to the chicken wrapped in cool, crisp leaves. It’s perfect for casual gatherings or when you want to impress without much hassle.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftovers into an airtight container and refrigerate. It keeps well for about 3 days. The chicken absorbs even more flavor overnight, so sometimes leftovers taste even better!

Freezing

This recipe freezes nicely too. I let it cool completely, then freeze in portioned containers. When you want it, just thaw overnight in the fridge. The sauce holds up well, making for a great quick meal later.

Reheating

Reheat leftovers gently in a skillet over medium heat to keep the chicken from drying out. Adding a splash of water or broth helps loosen the sauce if it thickened too much. Microwaving works in a pinch, but I find stovetop reheating gives the best texture.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Honey Sriracha Sesame Chicken Recipe?

Absolutely! Boneless skinless chicken thighs work beautifully here. They tend to be juicier and even more flavorful. Just watch the cooking time, as thighs might take a couple of minutes longer to cook through fully.

How spicy is the Honey Sriracha Sesame Chicken Recipe?

It depends on how much sriracha you add. The base amount gives a mild to medium heat that's balanced by the honey’s sweetness. Feel free to adjust up or down to suit your taste—adding more sriracha amps the kick, and less keeps it tame.

Can I make this Honey Sriracha Sesame Chicken Recipe gluten-free?

Yes! Just swap out soy sauce for tamari, which is gluten-free, and make sure your ketchup and other ingredients don’t contain any gluten additives. The recipe is naturally gluten-friendly with those simple swaps.

What’s the best way to serve Honey Sriracha Sesame Chicken?

Serving it over fluffy steamed jasmine or basmati rice is my go-to to soak up the sauce. Fresh steamed veggies or a crunchy cucumber salad balance the flavors wonderfully. You can also try it in lettuce wraps for a fresh, low-carb option.

Final Thoughts

This Honey Sriracha Sesame Chicken Recipe feels like a little celebration on a plate every time I make it. It’s the combination of sweet, spicy, and nutty flavors that keeps me coming back, and the straightforward method means even busy weeknights don’t get in the way of something delicious. I’m confident if you try it, you’ll add it to your favorites too. So grab your skillet, and let’s get cooking!