Crispy Honey Sriracha Chicken Burger Recipe
This Crispy Honey Sriracha Chicken Burger recipe delivers the perfect balance of sweet, spicy, and savory. Juicy chicken is coated in a crunchy, golden crust, then glazed with a sticky honey sriracha sauce. Served on a toasted bun with fresh toppings like lettuce, pickles, and creamy mayo, it’s a bold, mouthwatering twist on the classic chicken sandwich.
Equipment
- Mixing bowls
- Small saucepan
- Frying pan or deep fryer
- Tongs
- Baking sheet (optional if using oven)
- Knife and cutting board
- Whisk
- Measuring spoons and cups
Ingredients
For the Honey Sriracha Sauce:
- 3 tablespoons Lee Kum Kee Sriracha Chili Sauce
- 1 teaspoon butter
- 1/2 cup honey
- 2 teaspoons coconut aminos
For the Chicken Burgers:
- 4 boneless skinless chicken thighs
- 2 eggs whisked
- 1 teaspoon Lee Kum Kee Sriracha Chili Sauce
- 3/4 cup tapioca flour
- 3 cups cornflakes crushed
- 4 brioche buns
- Pickles shredded lettuce, and garlic mayonnaise (for topping)
Instructions
Make the Honey Sriracha Sauce:
- In a small saucepan over low heat, melt 1 teaspoon of butter. Stir in 3 tablespoons of Lee Kum Kee Sriracha Chili Sauce, 1/2 cup of honey, and 2 teaspoons of coconut aminos. Let it simmer gently for about 3–5 minutes until slightly thickened. Remove from heat and set aside.
Prepare the Chicken:
- Trim any excess fat from the chicken thighs. Pat them dry with a paper towel. In a bowl, whisk the eggs with 1 teaspoon of Sriracha sauce.
Set Up Dredging Stations:
- Place tapioca flour in one bowl. In a second bowl, have your whisked egg mixture. In a third bowl, spread out the crushed cornflakes. Dip each chicken thigh first in the tapioca flour, then into the egg mixture, and finally coat thoroughly with the crushed cornflakes. Press gently so the coating sticks well.
Cook the Chicken:
- Heat oil in a frying pan over medium heat (or use a deep fryer at 350°F / 175°C). Fry the chicken thighs for about 6–7 minutes per side, or until golden brown and fully cooked through. Internal temperature should reach 165°F (74°C). Remove and place on a wire rack or paper towel-lined plate.
Toast the Buns:
- Slice the brioche buns and lightly toast them in a dry pan or under a broiler until golden brown. This adds a nice crunch and prevents sogginess.
Assemble the Burgers:
- Spread garlic mayonnaise on the bottom half of each toasted bun. Add shredded lettuce, a crispy chicken thigh, and a generous drizzle of the warm honey sriracha sauce. Top with pickles and close the burger with the top bun.
Serve Immediately:
- Serve the crispy honey sriracha chicken burgers hot with fries, slaw, or your favorite side.
Notes
Note:
To make this crispy honey sriracha chicken burger recipe gluten-free, ensure your cornflakes are certified gluten-free.
For extra heat, add an extra teaspoon of Sriracha to the sauce. You can also air-fry the chicken at 400°F (200°C) for 20–25 minutes, flipping halfway, for a healthier version.
Nutrition Facts Crispy Honey Sriracha Chicken Burger Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 650 kcal |
| Protein | 28g |
| Carbohydrates | 58g |
| Fat | 32g |
| Saturated Fat | 8g |
| Cholesterol | 135mg |
| Sodium | 680mg |
| Fiber | 2g |
| Sugar | 18g |