Crispy chicken bites coated in a sticky honey-sriracha glaze served over fluffy rice and topped with crunchy fresh vegetables. A quick, bold, and customizable meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 lb boneless skinless chicken thighs or breasts, cut into chunks
1 egg, beaten
1/3 cup cornstarch
1/3 cup all-purpose flour
Salt and pepper to taste
Oil for frying
1/3 cup honey
2–3 tbsp sriracha
2 tbsp soy sauce
1 tbsp rice vinegar
1 clove garlic, minced
1 tsp fresh ginger, grated
3 cups cooked jasmine or brown rice
Optional toppings: shredded carrots, sliced cucumber, green onions, sesame seeds
Instructions
-
Cook rice and set aside.
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Dip chicken pieces in egg, then dredge in a flour-cornstarch mixture.
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Fry in hot oil until golden and crispy; drain on paper towels.
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In a saucepan, simmer honey, sriracha, soy sauce, vinegar, garlic, and ginger until thickened.
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Toss chicken in sauce until coated.
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Assemble bowls with rice, chicken, and desired toppings.