Honey Sriracha Chicken



  • 8 oz Springer Mountain Farms boneless chicken breast, cubed
  • 1/4 Cup All purpose flour
  • 1 Egg, whisked
  • 1 Cup Panko breadcrumbs


  • 1 Tbsp Vegetable oil
  • 1 Garlic clove, minced
  • 3 Tbsp Soy sauce
  • 3 Tbsp Honey
  • 3 Tbsp Sriracha
  • 4 Tbsp Water
  • 1/8 tsp Crushed red pepper flakes


  1. Before you begin, start by preheating your oven to 400°F
  2. First, setup your breading station by lining up your bowl with flour, bowl with egg, and bowl with panko side by side, in that order
  3. Dredge the chicken first with flour, then a coating of egg and finally the panko breadcrumbs
  4. Set the breaded chicken onto a baking sheet lined with a silicon baking mat
  5. Place the tray in the oven and bake for 15 minutes until the internal temperature has reached 165F and the outside color has a lovely golden brown color
  6. Next, let’s make the honey Sriracha sauce!
  7. In a large sauce pan over medium-high heat, add oil and garlic; cook for about a minute
  8. Mix in soy sauce, honey, Sriracha, water and crushed red pepper
  9. Cook and stir for 2 minutes until the sauce thickens
  10. Once thickened, set aside and keep the sauce pan on low-heat until it’s time to
  11. Take chicken out of the oven and toss with the sauce.
  12. Serve immediately and enjoy!

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