Sriracha Chicken Recipe

Prep the chicken

Trim excess fat from the chicken thighs (or breasts). If using large pieces, cut into 1- to 1.5-inch strips or bite-size pieces so they cook quickly and absorb marinade.

Mince the garlic and grate or finely mince the fresh ginger.

In a medium bowl or large resealable plastic bag, combine Sriracha (3 tbs), soy sauce (2 tbs), honey (1 tbs), rice vinegar (1 tsp), sesame oil (1 tsp), minced garlic (from 3 cloves), grated ginger (1 tsp), black pepper (1 tsp), and salt (1/2 tsp). Whisk or shake until honey is dissolved and the mixture is homogeneous.

Add the chicken to the marinade and toss to coat completely. Press out excess air and seal the bag (or cover the bowl). Refrigerate for at least 30 minutes and up to 6 hours. For best flavor, marinate 2–4 hours. Do not exceed 8 hours for thin pieces to avoid texture changes.

Remove chicken from refrigerator 15 minutes before cooking to take the chill off; reserve the marinade for later use (see step below about cooking marinade). Pat the pieces lightly with paper towel if they are excessively wet—this helps achieve a good sear.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs neutral oil and swirl to coat. When oil shimmers and is hot but not smoking, add chicken pieces in a single layer, leaving space between pieces. Work in batches if needed to avoid overcrowding.

Cook undisturbed for 3–4 minutes to develop a sear, then flip and cook another 3–4 minutes until internal temperature reaches 165°F (74°C) for thighs or 160–165°F for breasts (carryover will raise slightly). Total cooking time will depend on piece size—adjust as needed. If pieces are thicker, reduce heat to medium and cover for 2–3 minutes to cook through.

If you want a saucier finish: while the last batch cooks, pour the reserved marinade into a small saucepan and bring to a rolling boil for at least 1 minute to fully cook and reduce slightly (boiling for 1–2 minutes is sufficient for safety and to thicken). Spoon the boiled marinade over cooked chicken and toss briefly in the pan to glaze.

Transfer cooked chicken to a serving plate. Drizzle with a little extra Sriracha if desired (about 1 tsp) for added heat.

Sprinkle sliced scallions and toasted sesame seeds over the chicken. Serve with lime wedges on the side — squeeze a wedge over the chicken just before eating to brighten flavors.

Serve warm over steamed rice, noodles, or in a salad/lettuce wrap. Leftover chicken keeps in an airtight container in the refrigerator for up to 3 days.