Try this ‘Oh so easy’ tasty Honey Sriracha chicken. It takes no longer than 5 mins to prep for yummy fillets that are bursting with flavour!
We need a ‘go-to’ recipe for those lazy days
After an exhausting long day at work, the last thing you want to do is spend hours in the kitchen cooking up dinner. You ‘um and er’ about what to make to eat, but by then the laziness creeps in. It’s time to take the easy way out and grab your phone and order Uber Eats.
I’ll admit that we order food way more than we should. My husband Tomasi is getting to a first name basis with our Uber Eats delivery drivers.
Lately, we have been ordering constantly as my 14.5-month-old son, Kai is going through a fussy period. It seems that lately, he doesn’t want to do anything else but tug on my pants or skirt. He does this because he wants to be carried everywhere or he’ll burst out in tears with cries that are deafening. So as you can imagine carrying a 12 kg (26.5 lb) toddler and cooking is a bit challenging!
As much as ordering food is convenient, it makes me feel guilty. It’s not cheap and the food quality is not always fantastic, what’s worse is that we are not eating healthy!
That’s why we need ‘go-to’ recipes for ultra lazy days. Tasty recipes that are so ridiculously easy that there’s hardly any prep or cooking involved.
This Honey Sriracha fits this brief perfectly and it goes something like this: ‘Throw the chicken with the garlic, sauces and mix, then bake.’
See?, I kid you not this recipe is ‘super cinch’ to make as the only chopping needed is the mincing the garlic. For a dish that is so simple to whip up, you’ll have a delicious meal to make your whole table happy!
Scrumptious chicken that is sweet, salty and spicy. It’s an absolute winner when served with rice or salad.
Sriracha! The modest sauce that made a name for itself
According to my sister Nara, it’s called ‘Sir-rach-chee’. When I first heard her mispronounced sriracha I belly laughed at her until it hurt. She retaliated by telling me to shut up and threatened to throw the sriracha bottle at my head.
I expected her to know how to pronounce this chilli garlic sauce because it’s now famous worldwide!
Since we were little, mum always kept a bottle of Sriracha in the pantry. It was cheap and versatile for lovers of spicy food. We squirted sriracha on our noodles, rice dishes and used it as a dipping sauce or almost everything. So when it suddenly became popular I was taken back, have people only discovered this sauce recently? Gosh, I feel so old!
Sriracha is like tomato sauce for us, a condiment that was always around.
So now that sriracha has taken over the world we see it everywhere. I’ve seen sriracha flavoured 2-minute noodles, mayonnaise, potato chips.
Here is a little 101 on sriracha!
What is Sriracha?
Sriracha is chilli with garlic sauce. The ingredients listed on the bottle are: ‘chilli, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulphite and xanthan gum.’
How spicy is Sriracha?
Defining level of heat is challenging as everyone has different levels of heat tolerance. If you love spicy food and can handle a good amount of heat, I would say sriracha is in the mild to medium heat range.
No time to marinade? no worries!
To keep this recipe super quick and easy, I used skinless and boneless thigh fillets. By doing this, we can skip the marinating time on busy days or nights where we can’t afford to wait around.
However, as like most meats, the flavour deepens when you marinate it. If you have the time you can marinate the chicken do so for 30 minutes or overnight. However, if you don’t have the time to marinade, you’ll be pleased to know that your chicken will still be delicious!
Bone-in chicken thighs may be used, but you’ll need to marinate it for at least a few hours in the fridge for the flavours to develop. You’ll also need to adjust the cooking time as it takes longer for the chicken to cook. The pay off for this is juicier chicken!
I prefer not to use breast fillets to as it’s drier than thigh fillets as it’s a leaner cut of the chicken.
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Ingredients for Honey Sriracha Chicken
Sriracha – Sriracha can be found in the international section in supermarkets. If not head to your nearest Asian specialty shop or you can swap sriracha with your favourite chilli sauce.
Chicken Thigh Fillets – For flavour and no-fuss chicken I recommend chicken thighs fillets (bone and skin free). If you have time to marinate the chicken for a few hours, you can use bone-in thighs, the chicken will be juicer! I don’t recommend breast fillets as it’ll dry out in the baking process.
Brown sugar – Helps the chicken to develop a nice coloured crust, it also makes the chicken tender.
Light and dark soy sauce – Light soy or regular soy is commonly used for lots of Asian recipes. Dark soy is thicker in consistency and is used to add colour (darkness) to food, it’s also sweeter and less salty than light soy. It’s best not to swap one for the other if possible.
How to make Honey Sriracha Chicken
Step by step guide with photos:
Throw everything into a bowl!
In a large bowl place in the chicken along with the remaining ingredients and mix well to combine. If possible marinate at room temperature for at least 30 minutes.
Bake the chicken
Preheat the oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Line a large baking tray with foil and if possible use a grilling rack to lift the chicken off the tray whilst cooking.
Place the chicken smooth side down and reserve the marinade for later use. Bake the chicken for 7 minutes, carefully flip the fillets over and brush the marinade all over the chicken, continue to bake for a further 7 minutes or until cooked through.
Optional – For a nice crust and colour on the chicken, use the top heating element on the oven and grill (broil) the chicken for 5 minutes or until it develops a nice colour.
To serve – Honey Sriracha Chicken goes great with hot steamed rice, fresh salad or hearty veggies.
Leftovers – Honey Sriracha Chicken is best served immediately whilst hot. Leftovers can be kept in a sealed container placed in a fridge for a few days.
Are you a lazy cook? if so you’ll probably appreciate these tasty but so easy recipes: FRIED CRISPY HOT WINGS and THAI CHICKEN AND PUMPKIN STIR FRY.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
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Cheers (I’ll drink to that) – Cat Tre
Honey Sriracha Chicken
Ingredients
- 1 kg chicken thigh fillets (skinless & boneless) (NOTE 1)
- 2 tsp peanut oil (sub with veg or canola)
- 2 tbsp sriracha (NOTE 2)
- 2 tbsp honey
- 2 cloves garlic (minced)
- 3 tbsp light soy sauce (NOTE 3)
- 1 tbsp dark soy sauce (NOTE 3)
- 2 tbsp brown sugar (packed) (NOTE 4)
Instructions
- In a large bowl place in the chicken along with the remaining ingredients and mix well to combine. If possible marinate at room temperature for at least 30 minutes.
- Preheat the oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Line a large baking tray with foil and if possible use a grilling rack to lift the chicken off the tray whilst cooking.
- Place the chicken smooth side down and reserve the marinade for later use. Bake the chicken for 7 minutes, carefully flip the fillets over and brush the marinade all over the chicken, continue to bake for a further 7 minutes or until cooked through.
- Optional – For a nice crust and colour on the chicken, use the top heating element on the oven and grill (broil) the chicken for 5 minutes or until it develops a nice colour.
