Having a couple of friends who own hot sauce companies, one learns to love the heat rather quickly. One of my favorite hot-n-spicy flavors is sriracha sauce. These delicious fiery honey sriracha chicken nuggets are easy to make, and since they are baked, are a little easier on the waistline and heart than the deep-fried variety. I hope you enjoy them as much as I do.
- 4 tbsp olive oil
- 1/2 tsp garlic powder
- 6 tbsp soy sauce
- 4 tbsp honey
- 4 tbsp sriracha
- 6 tbsp water
- 1/4 tsp crushed red pepper flakes
- 1 lb chicken breast, cubed
- 3 eggs, whisked
- 2 cups panko breadcrumbs
- 1 cup all-purpose flour (I use White Lily, because it is lighter and fluffier)
Step 1: Sauce
Preheat oven to 400 degrees Fahrenheit.
In a small saucepan on medium-low heat, add all sauce ingredients. Increase heat to medium and stir until thickened, about 7-10 minutes. The mixture will thicken a little more as it cools.
Step 2: Chicken
Place the egg, flour, and panko in separate bowls. Dredge the chicken first in the flour, then in the egg, then in the panko. Set on a Silpat-lined baking sheet.
Step 3: Bake and Finish
Bake the chicken at 400 degrees Fahrenheit for 15-20 minutes, depending on how big your chicken cubes were. I like mine big, so it took 20 minutes for the chicken to cook all the way through.
In a bowl, cover the chicken with the sauce and gently toss (so you don't loose all your breading).
Serve and Enjoy!