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- 1 lb boneless, skinless chicken breasts - 1 cup all-purpose flour - 1 large egg - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 cup panko breadcrumbs - 1/4 cup Sriracha sauce - 2 tablespoons honey - 2 tablespoons soy sauce - 1 tablespoon vegetable oil (for frying) - Fresh cilantro for garnish To make these crispy bites, start with the main ingredients. The chicken breasts should be fresh and cut into small pieces. This helps them cook evenly and stay juicy. The flour acts as a base for the coating. The egg binds everything together, ensuring the breadcrumbs stick well. Next, we add flavor with the seasoning. The garlic powder gives a great taste. Paprika adds warmth and color. Salt and black pepper bring out the chicken's natural flavor. Finally, panko breadcrumbs create that perfect crunch. They are light and airy, making the bites crispy. For the sauce, Sriracha brings heat, while honey adds sweetness. The soy sauce adds a savory touch. This mix creates a tasty glaze that sticks to the chicken. The fresh cilantro is a lovely garnish that adds brightness to the dish. With these ingredients ready, you are set to make delicious crispy Sriracha honey chicken bites. Start by cutting the chicken into bite-sized pieces. This helps with even cooking and makes them easy to eat. Next, prepare the coating. In a bowl, mix one cup of flour, one teaspoon of garlic powder, one teaspoon of paprika, half a teaspoon of salt, and half a teaspoon of black pepper. This will be your dry mix. In another bowl, beat one large egg. For the final coating, put one cup of panko breadcrumbs in a third bowl. Now, dip each chicken piece in the flour mix first. Shake off any extra flour. Then, dip it in the egg, letting the excess drip off. Finally, coat the chicken in the panko breadcrumbs. Press gently to help them stick. Heat one tablespoon of vegetable oil in a large skillet over medium heat. You want the oil hot for frying. Once ready, carefully add the chicken pieces in batches. Do not crowd the skillet. Fry each batch for about 3-4 minutes per side. Watch for a golden brown color. When done, place the chicken bites on a paper towel-lined plate to drain any oil. In a small bowl, whisk together a quarter cup of Sriracha sauce, two tablespoons of honey, and two tablespoons of soy sauce. Mix well until smooth. This sauce adds a sweet and spicy kick to your chicken. After frying, take the crispy chicken bites and toss them in the sauce until well coated. If you want, return the chicken to the skillet for one to two minutes. This warms the chicken and helps the sauce stick better. To get that perfect crunch, panko breadcrumbs are key. Panko has a light, airy texture that fries up nicely. This gives your chicken bites a crispy and golden finish. Regular breadcrumbs can work, but they won’t be as crunchy. The oil temperature matters too. Heat your oil to about 350°F (175°C). If it’s too cool, your chicken will soak up oil and get soggy. If it’s too hot, the outside will burn before the inside cooks. Use a thermometer for the best results. Want to boost the flavor? Try adding spices like cayenne pepper or onion powder to the flour mix. These will give your chicken a nice kick. You can also use smoked paprika for a smoky taste. For more sauce options, swap Sriracha with buffalo sauce or barbecue sauce. Each choice will change the flavor profile and give you new taste sensations. Garnish your chicken bites with fresh cilantro. It adds a pop of color and a fresh taste. You can sprinkle it on top right before serving. For a complete meal, serve these bites with rice or a salad. They also pair well with dipping sauces like ranch or blue cheese. Use toothpicks for easy serving and fun eating. {{image_2}} You can swap chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Tofu gives a great texture and absorbs sauces well. Just make sure to cut tofu into bite-sized cubes. For shrimp, peel and devein before cooking. Both options work well with the same coating and sauce. If you want a gluten-free dish, use gluten-free flour and gluten-free breadcrumbs. Many brands offer great options that still give you that crispy texture. Make sure to check the labels. It's easy to make this meal fit your diet without losing flavor or crunch. You can change the heat level of Sriracha. If you like it spicy, add more sauce. For a milder dish, use less Sriracha or mix in some ketchup. You can also try different sweeteners, like maple syrup or agave. These swaps can give your chicken bites a new taste while keeping them delicious. To keep your leftover Crispy Sriracha Honey Chicken Bites fresh, store them in an airtight container. This will help maintain their flavor and texture. I recommend using a container that seals tightly to prevent moisture from getting in. You can store them in the fridge for up to three days. After that, they may lose some of their crispy goodness. When reheating, you want to keep that crispiness intact. The best method is to use an oven. Preheat your oven to 375°F (190°C). Place the chicken bites on a baking sheet. Bake for about 10-12 minutes, or until they are hot and crispy again. If you prefer to use a microwave, place the chicken bites on a microwave-safe plate. Heat them on medium power for 1-2 minutes. Check them often to avoid sogginess. The oven is always the best choice for crispy results, but the microwave works in a pinch. Yes, you can prepare these chicken bites ahead of time. Start by breading the chicken pieces and placing them on a baking sheet. Cover the sheet with plastic wrap and store it in the fridge for up to 24 hours. When you are ready to cook, simply heat the oil in a skillet and fry them. For reheating, place the cooked bites in a hot oven at 375°F for about 10 minutes. This keeps them crispy while warming them through. These chicken bites pair well with various sauces and sides. Consider serving them with: - Ranch dressing - Blue cheese dip - Sweet chili sauce - Fresh veggies like carrot sticks and cucumber slices - A simple green salad - Steamed rice or fried rice These options enhance the meal and offer a nice contrast to the spicy chicken. To modify the heat level, you can do a few things. If you want it milder, reduce the Sriracha to 2 tablespoons or use a less spicy sauce. You can also mix in some ketchup or barbecue sauce for sweetness. If you crave more heat, add an extra tablespoon of Sriracha. Feel free to experiment and find the right balance for your taste. In this post, I shared a simple and tasty recipe for Crispy Sriracha Honey Chicken Bites. You learned about the main ingredients, cooking steps, tips for crispiness, and different variations to try. This dish is fun, quick to make, and easy to customize. You can use shrimp or tofu instead of chicken too. Enjoy experimenting with spices and sauces to find your perfect flavor. Remember to store any leftovers properly and reheat them to keep them crunchy. Now, get cooking and enjoy these delicious bites!

Crispy Sriracha Honey Chicken Bites

Get ready to spice up your meal time with these Crispy Sriracha Honey Chicken Bites! This easy-to-follow recipe combines tender chicken with a crispy coating and an irresistible sweet and spicy sauce. Perfect for game days or party snacks, these bites are sure to impress your guests. Ready in just 30 minutes, you won’t want to miss out on this crowd-pleaser. Click through for the full recipe and enjoy every delicious bite!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 large egg, beaten

1 cup panko breadcrumbs

1/4 cup Sriracha sauce

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon vegetable oil (for frying)

Fresh cilantro, chopped (for garnish)

Instructions
 

In a bowl, combine the flour, garlic powder, paprika, salt, and black pepper. Mix well.

    Place the beaten egg in a separate bowl.

      In another bowl, place the panko breadcrumbs.

        Dip each piece of chicken into the flour mixture, then into the beaten egg, and finally coat with panko breadcrumbs, pressing gently to ensure the breadcrumbs stick.

          Heat the vegetable oil in a large skillet over medium heat, ensuring it's hot enough for frying.

            Carefully add the chicken bites in batches, making sure not to overcrowd the skillet. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.

              In a small bowl, whisk together Sriracha, honey, and soy sauce until well combined.

                In a large mixing bowl, toss the crispy chicken bites with the Sriracha honey sauce until fully coated.

                  Return the sauced chicken bites back to the skillet for 1-2 minutes to warm through, if desired.

                    Prep Time: 20 mins | Total Time: 30 mins | Servings: 4

                      - Presentation Tips: Serve the chicken bites on a platter, garnished with chopped cilantro and a drizzle of extra Sriracha honey sauce on top. Pair with toothpicks for easy serving!