honey sriracha sauce

Covered in homemade honey sriracha sauce, the best oven baked chicken recipe can be made right in your kitchen in less than 30 minutes.

Sweet and Spicy Baked Honey Sriracha Chicken

chicken breast (cubed)

all purpose flour

egg (whisked)

panko breadcrumbs

vegetable oil

garlic (minced)

soy sauce

honey

sriracha

water

red pepper flakes

Add oil and garlic to a large saucepan. Cook for 1 minute.

Whisk in soy sauce, honey, sriracha, water and crushed red pepper. Cook sauce on high heat until it thickens, stirring constantly. (About 2 minutes.)

Set aside and keep on low heat until you are ready to toss with the chicken.

Sweet and Spicy Honey Sriracha Sauce

Preheat oven to 400 degrees.

Start by breading your chicken. Begin with flour, egg and then Panko breadcrumbs.

Line chicken onto a baking sheet lined with a silicon baking mat.

Place in the oven and bake for 15 minutes until fully cooked and lightly brown on the outside.

Take chicken out of the oven and toss with the Sweet and Spicy Honey Sriracha Sauce.

Serve immediately and garnish with extra red pepper flakes and green onions if desired.

https://content.jwplatform.com/videos/sYoVXaIi.mp4

Sweet and Spicy Baked Honey Sriracha Chicken. Takes less than 30 minutes to make and is so much better than take-out!

Baked Honey Sriracha Chicken

Crispy and Sticky Honey Sriracha Chicken is sweet, spicy, salty with a touch of sourness!!!! Delicious served with all your Asian fried rice or noodles.

Honey Sriracha Chicken

chicken

salt

black pepper

tablespoon vegetable oil +

cornstarch

+ 2 tablespoons Sriracha sauce

sugar

butter

lemon juice

red pepper flakes,

scallions

Honey Sriracha Sauce takes just minutes to whip up and uses only 5 ingredients. It&#039;s a simple sauce recipe that&#039;s perfect for chicken, beef, and even roasted vegetables.

Amazing Honey Sriracha Sauce Recipe

sriracha sauce (more

Tbsp. rice vinegar

whisk

In a medium saucepan, whisk together all ingredients.

heat

Place saucepan over medium-high heat and bring to a boil, stirring occasionally. Once boiling is reached, reduce heat to a simmer and cook for about 10 minutes, until it begins to thicken. Remove from heat. It will thicken up more as it cools.

Spicy, sweet and crispy, these coconut shrimp with honey sriracha sauce check all the boxes. There is something about coconut shrimp that is really hard to resist.

Coconut Shrimp with Honey Sriracha Sauce

shrimp

vegetable oil (for frying you can also bake the shrimp

AP flour

cracked black pepper

eggs (whisked)

coconut flakes

lemon juice (fresh squeezed)

cucumber (diced, remove the seeds

shallots (diced)

jalapeno (diced, remove the seeds

strawberries (diced, remove the stem about 12-15 strawberries)

pineapple (diced, fresh or canned will work)

cilantro (chopped, fresh cilantro)

lime juice (fresh squeezed)

In a large mixing bowl, combine the diced cucumber, diced shallots, diced jalapeno, diced strawberries, diced pineapple, diced mango, chopped cilantro, a pinch of salt, and lemon / lime juice.

Toss until well combined.

Prepare the salsa:

In a saucepan over medium-low heat, combine the honey, butter, sriracha, soy sauce and lemon juice. Stir until well combined. Remove from the heat and set it aside.

Prepare the honey sriracha sauce:

Place the thawed shrimp in a colander and rinse them under cold water.

Remove the shells and make sure the shrimp are deveined. You can leave the tail on or take it off, whatever you prefer. Pat the shrimp dry with a paper towel.

Next, you’ll prepare the breading station.

Grab three plates. Add the flour, salt and pepper to the first plate. Toss together.

Add the whisked eggs to the second plate.

Then, add the shredded coconut and panko breadcrumbs to the third plate.

Taking one shrimp at a time, you will dredge it through the flour mixture, followed by the whisked egg, and finally through the coconut and panko mixture. Make sure each shrimp is well coated during each station.

Repeat until all of the shrimp are breaded.

Prepare the coconut shrimp:

Next, heat an 11-inch non-stick skillet over medium high heat. Add the vegetable oil.

Once the oil is hot but not smoking, add 4-5 shrimp into the pan. You do not want to overcrowd the pan.

Sear each one for 1-2 minutes per side or until they are golden brown and opaque in the center.

Cooking time will vary based on the size of your shrimp. If they are getting too dark, simply reduce the heat.

Placed the cooked shrimp on a paper towel to absorb any excess oil. Repeat until all of the shrimp are cooked.

Cook the shrimp:

Add the honey sriracha sauce to a small bowl. Place it in the center of the platter.

Surround the bowl with the shrimp.

Place the mango salsa on the side or sprinkle it over the shrimp.

Serve hot and enjoy!

Assemble the platter:

Top 4 honey sriracha sauce recipes from across the web

The most viewed honey sriracha sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet and Spicy Baked Honey Srirach...

Honey Sriracha Chicken

Amazing Honey Sriracha Sauce Recipe

Coconut Shrimp with Honey Sriracha ...

Top 4 honey sriracha sauce recipes from across the web

The most viewed honey sriracha sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet and Spicy Baked Honey Srirach...

Honey Sriracha Chicken

Amazing Honey Sriracha Sauce Recipe

Coconut Shrimp with Honey Sriracha ...

The most viewed honey sriracha sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine