This honey sweet chili chicken is a sticky, sweet and mildly spicy weeknight dinner made with a quick homemade sauce and bite size pieces of chicken breast baked in the oven.
The sauce simmers in a small saucepan in a few minutes, thickens fast thanks to cornstarch and balances honey with rice vinegar, garlic, red pepper flakes and a touch of Sriracha. Because the chicken bakes in one pan, cleanup is easy, and a quick finish under the broiler gives the edges glossy color. Spoon it over rice or noodles for a satisfying meal.
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Why This Honey Sweet Chili Chicken Recipe Works
Cutting the chicken into small pieces means it cooks quickly and every bite picks up plenty of glaze. Smaller pieces also stay juicy because there is less time in the oven.
Cornstarch thickens the sauce in a few minutes of simmering, so it clings to the chicken instead of running to the bottom of the pan. Honey provides the sticky sweetness, and rice vinegar keeps the flavor from tasting heavy.
You control the heat. Red pepper flakes and Sriracha bring gentle warmth, and you can raise or lower both depending on who is eating.
Ingredients for Honey Sweet Chili Chicken
- 1/2 cup warm water
- 1/2 cup honey
- 1/4 cup rice vinegar
- 1 1/2 tablespoons cornstarch
- 2 teaspoons minced garlic
- 2 teaspoons red pepper flakes, adjust for spice preference
- 1 teaspoon Sriracha, adjust for spice preference
- 1/2 teaspoon kosher salt
- 2 pounds boneless skinless chicken breasts, about 4 breasts, cut into 2 inch pieces
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Honey. It supplies the sweetness and sticky texture that turns into a glaze as the sauce reduces in the oven.
Rice vinegar. The mild acid balances the honey and brightens the sauce.
Cornstarch. Whisk it into the cool liquid first so it dissolves without lumps, then simmer to thicken.
Garlic, red pepper flakes and Sriracha. These three add savory depth and a gentle heat that you can adjust.
Chicken breasts. Cut the pieces to similar sizes so they finish cooking at the same time.
How to Make Honey Sweet Chili Chicken
1. Heat the oven Preheat the oven to 400 degrees F and lightly spray a baking pan with nonstick spray.
2. Simmer the sauce In a small saucepan over low heat, combine the warm water, honey, rice vinegar, cornstarch, garlic, red pepper flakes, Sriracha and salt. Whisk occasionally until the mixture reaches a simmer.
3. Thicken the sauce Let the sauce simmer for about 3 minutes until it thickens, then turn off the heat. Pour a few spoonfuls into a clean bowl to keep for drizzling at the end.
4. Coat the chicken Arrange the chicken pieces in the pan, pour the remaining sauce over the top and turn the pieces until fully coated.
5. Bake Bake uncovered for about 30 minutes, until the chicken is cooked through and reaches 165 degrees F. Switch to broil for the last few minutes if you want extra color.
6. Garnish Sprinkle with sesame seeds and green onion, then drizzle with the reserved sauce.
How to Serve Honey Sweet Chili Chicken
Spoon the chicken over fluffy rice or noodles and pour any glaze from the pan on top. Cilantro lime rice adds a bright, fresh base, while air fryer broccoli with Parmesan gives you a green side with crisp edges. A chilled creamy Asian cucumber salad cools the heat, and a glass of strawberry pineapple mojito makes it feel like a weekend dinner.
How to Store and Reheat Honey Sweet Chili Chicken
Cool the chicken and refrigerate it in an airtight container for 3 to 4 days. Freeze for up to 3 months if you like, though the glaze is ideal fresh. Reheat in the oven or microwave until the chicken reaches 165 degrees F, adding a spoonful of water to loosen the glaze.
Tips and Variations for Honey Sweet Chili Chicken
Cut pieces evenly. Aim for 2 inch pieces so everything bakes at the same pace.
Use a thermometer. Chicken is done at 165 degrees F in the thickest piece.
Keep a bit of sauce aside. Reserve a few spoonfuls before the sauce touches raw chicken so you can serve it safely at the end.
Broil for color. Switch to broil for the last few minutes, but watch closely because honey burns fast.
Adjust the spice. Cut the red pepper flakes in half for a milder dish or add extra Sriracha for more heat.
Whisk the cornstarch well. Make sure it is fully dissolved before the sauce heats to avoid lumps.
Prep ahead. Make the sauce a day ahead and keep it in the refrigerator, then warm it gently before using.
Handle raw chicken safely. Do not rinse raw chicken, wash hands and boards after cutting, and read this FDA safe food handling guidance for more habits to follow.
Frequently Asked Questions About Honey Sweet Chili Chicken
What goes into honey sweet chili chicken sauce?
Warm water, honey, rice vinegar, cornstarch, garlic, red pepper flakes, Sriracha and salt.
How do I make honey sweet chili chicken less spicy?
Reduce the red pepper flakes and leave out the Sriracha. The honey and garlic still give plenty of flavor.
How long does honey sweet chili chicken keep?
It keeps for 3 to 4 days in the refrigerator in an airtight container and reheats well.
Can I use chicken thighs?
Yes. Boneless skinless thighs stay juicy and bake in a similar time, but check that they reach 165 degrees F.
Why is my sauce thin?
The cornstarch may not have dissolved or the sauce did not reach a simmer. Whisk well and simmer until it coats a spoon.
Honey Sweet Chili Chicken with Sriracha and Rice Vinegar
Equipment
- Baking pan
- Small saucepan
- Meat thermometer
Ingredients
Main Ingredients
- ½ cup warm water
- ½ cup honey
- ¼ cup rice vinegar
- 1 ½ tbsp cornstarch
- 2 tsp garlic minced
- 2 tsp red pepper flakes adjust for spice preference
- 1 tsp Sriracha adjust for spice preference
- ½ tsp kosher salt
- 2 lb boneless skinless chicken breasts about 4 breasts, cut into 2 inch pieces
- 1 tbsp sesame seeds for garnish
- 2 green onions sliced, for garnish
Instructions
Cooking
- Heat the oven. Set the oven to 400 degrees F and spray a baking pan.
- Make the glaze. Whisk the water, honey, vinegar, cornstarch, garlic, red pepper flakes, Sriracha and salt in a saucepan over low heat and simmer about 3 minutes until thick. Save a few spoonfuls in a clean bowl.
- Coat and bake. Toss the chicken in the remaining sauce in the pan and bake uncovered about 30 minutes, until it reaches 165 degrees F. Broil briefly for extra color if you like.
- Garnish. Top with sesame seeds, green onion and the reserved sauce.
