Baked Hot Honey Chicken with Crispy Cornstarch Coating
By Victor Lang
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Level
Easy
Boneless, skinless chicken thighs are a good substitute for deep-fried chicken in this baked hot honey chicken dish for dinner. Slice chicken thighs into 1.5-inch pieces and bake at 425°F. Drizzle with a hot honey and sriracha-apple cider vinegar sauce for added heat.
I pat the thighs dry and coat them with breadcrumbs. I arrange the coated thighs on a baking sheet lined with parchment. I use two baking sheets if there is not enough room for all the thighs on one sheet. Too many thighs packed closely together on a sheet will cause them to release liquids and keep the breadcrumbs from browning. Flip thigh halves after about half the baking time. Check for browning and an internal temperature of 165°F (74°C).
While the chicken is cooking, warm the sauce over medium heat for 2-3 minutes. Remove from the heat once the sauce has thickened enough to drizzle from a spoon. I like to keep some garlic flavor in the serving sauce. Serve the chicken hot with the sauce or let it rest in the bowl to absorb the sauce.
Served hot with white or brown rice. Rice absorbs the sauce and eliminates the need for other serving dishes. Quinoa and cauliflower rice are other alternatives, though I like to serve this dish with regular rice. Suggested side dishes include Roasted Fingerling Potatoes and vinaigrette-dressed salad.
Reasons to make this
- Chicken thighs cook with honey glaze to stay moist. Cornstarch browns on the chicken when baked in the oven.
- Honey is a primary ingredient and provides sufficient flavor for 1/2 cup to coat four servings of chicken.
- Sriracha can be adjusted to create a hotter sauce.
- Apple cider vinegar balances the sweetness of honey. Soy sauce provides saltiness to the glaze.
- Variety of spices in the pantry enhances the chicken's flavor apart from the sauce.
- One layer of chicken helps the coating brown on the baking sheet.
Ingredients
- •2 lbs boneless, skinless chicken thighs (cut into 1.5-inch pieces)
- •½ cup cornstarch
- •1 tsp garlic powder
- •1 tsp onion powder
- •½ tsp smoked paprika
- •1 tsp salt
- •½ tsp black pepper
- •2 tbsp olive oil
- •½ cup honey
- •3 tbsp sriracha (or more, to taste)
- •1 tbsp apple cider vinegar
- •1 tbsp soy sauce
- •2 tbsp butter (melted)
- •2 cloves garlic (minced)
- •green onions (sliced, optional for garnish)
- •sesame seeds (optional for garnish)
Instructions
- 1
Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Pat the chicken thighs dry with paper towels, then cut them into 1.5-inch pieces.
- 3
Whisk the cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl. Add the chicken and toss until coated.
- 4
Drizzle the chicken with olive oil and toss again. Arrange it in one layer on the prepared baking sheet, with the pieces not touching.
- 5
Bake for 20-25 minutes, flipping halfway through, until browned, crisp, cooked through, and at 165°F (74°C) inside.
- 6
While the chicken bakes, combine the honey, sriracha, apple cider vinegar, soy sauce, melted butter, and minced garlic in a small saucepan over medium heat.
- 7
Bring the sauce to a simmer and cook for 2-3 minutes, stirring, until it has thickened slightly. Remove it from the heat.
- 8
Transfer the hot chicken to a large bowl. Pour the warm sauce over it and toss gently to coat.
- 9
Serve immediately, with sliced green onions or sesame seeds if desired.
FAQ
Nutrition (per serving)
Calories
485
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