Hoisin Sriracha Chicken

4.44 from 74 votes
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Hoisin Sriracha Chicken - Crazy delicious chicken dinner for the family! Marinated with hoisin, sriracha and honey. Takes 20 mins and so good!

Easy and delicious hoisin sriracha chicken marinated with hoisin sauce, sriracha and honey.
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Chicken is back on the site, and this Hoisin Sriracha Chicken recipe is well worth the wait.

I haven’t been cooking much in the past few weeks due to traveling, but I am back with a series of chicken recipes that you will love.

Easy and quick homemade Asian hoisin sriracha chicken coated with brown glaze.

This Asian-inspired chicken is marinated with Chinese Hoisin sauce and Thai Sriracha sauce.

If you haven’t discovered these two sauces, you have to stock up immediately.

Hoisin sauce is one of my favorite sauces; it’s savory, sweet, and perfect for just about any protein and as a dipping sauce.

Sriracha is the fiery hot sauce or Rooster sauce.

Tasty chicken marinade with hoisin, sriracha and honey garnished with sesame seeds, ready to serve.

When you combine these two sauces together, with honey, soy sauce, ginger and garlic, you have the most delicious, sticky, sweet and savory chicken that you want to have every day.

Make it for dinner tonight!

For more Hoisin sauce recipes, check out my Baked Hoisin Chicken!


Frequently Asked Questions

How many calories per serving?

This recipe is only 393 calories per serving.

Sliced hoisin sriracha chicken on top of wooden chopping board.

What To Serve With Hoisin Sriracha Chicken

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.44 from 74 votes

Hoisin Sriracha Chicken

Hoisin Sriracha Chicken – Crazy delicious chicken dinner for the family! Marinated with hoisin, sriracha and honey. Takes 20 mins and so good!
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate Time: 15 minutes
Total Time: 35 minutes
Servings: 4 people
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Ingredients  

  • 1 1/2 lbs (45g) chicken thighs
  • 3 cloves garlic, minced
  • 1- inch (2.5cm) ginger, peeled and minced
  • 1 1/2 tablespoons hoisin sauce
  • 1/2 tablespoon sriracha sauce
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 pinch salt
  • 1 tablespoon oil
  • white sesame, optional

Instructions 

  • In a large bowl, combine the chicken with the garlic, ginger, hoisin sauce, Sriracha sauce, honey, soy sauce, and salt. Stir to combine well and let marinate for 15 minutes.
  • Heat a skillet and add the oil over medium heat. When the skillet is hot, add the chicken (reserving the marinade) skin side down first, and pan-fry both sides until the skin is nicely browned. Then, add the marinade to the skillet and turn the heat to low.
  • Continue to cook the chicken until the sauce reduces to a thicker consistency. When the chicken is cooked through, turn off the heat, garnish with white sesame, and serve immediately with steamed rice.

Notes

I used bone-in chicken thighs and deboned them (click here to learn "How to Debone Chicken Thighs") because I love the skin. You may use skinless and boneless chicken thighs.

Nutrition

Serving: 4people, Calories: 393kcal, Carbohydrates: 8.8g, Protein: 50g, Fat: 16.4g, Saturated Fat: 3.9g, Cholesterol: 151mg, Sodium: 528mg, Fiber: 0.1g, Sugar: 7.8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





61 Comments

  1. Rachel says:

    5 stars
    Amazing. So flavorful and so easy! I make this once a week with a side of crispy asain brussel sprouts ? my hubby is always so excited when I tell him Iโ€™m making it. Thank you so much for such a staple recipe!!!

  2. Debbie says:

    5 stars
    Ok so what I did is made bone in wings with this sauce. I made the marinade, put wings and marinade in zip lock bag and marinated 30 mins then put them on rack on cookie sheet baked 30 mins at 400 degrees. Meanwhile made a second batch of marinade and put that in the zip lock with other leftover marinade. Heated up the oil, put baked wings in Hot oil along with all the marinade and tossed them in pan until that marinade thickened on wings, only took couple mins. Definitely in the top 3 of my favorite wings. They were so good. I will be making these often!! Thank you for a great recipe!!

  3. Christine says:

    Hello. I would like to do this in the crockpot if possible. Do you think that might work fine? If so, any changes you would recommend?

    1. Rasa Malaysia says:

      You can try and let me know. I think it should be fine. Double the sauce.

  4. Elaine says:

    I found that this didn’t create enough to actually marinade the chicken. Is it just supposed to sit on the TOP of the chicken?

    1. Rasa Malaysia says:

      It should be just enough to marinate the chicken. If not, double the marinade.

  5. JEWEL says:

    5 stars
    My chicken was frozen so I used pork from chops and it is delicious!! i didnt have any Hoison sauce so found a recipe to make it. Delicious. I will make this again next week using chicken thighs. YUM

    1. Rasa Malaysia says:

      Hi Jewel, thanks for trying this recipe.

  6. Crissy says:

    This recipe was awesome! Very glad I doubled the marinade, it cooks down a lot! Reaaly flavorful dish, served with jasmine rice and broccoli!

    1. Rasa Malaysia says:

      Hi Crissy, awww, thanks for letting me know that you love my Hoisin Sriracha Chicken. Yes it’s very good.

  7. Leona Rubinoff says:

    How can I save your recipes and retrieve them for further use? Is there a recipe box?

  8. Lisa says:

    HI Rasa. I made this previously and my family loves it! I want to serve this for company, so would love to make it the night before and reheat it. Have you done this and how was it? Thanks!

    1. Rasa Malaysia says:

      You can make it the night before and reheat but I don’t recommend. It’s best cooked fresh. The chicken might have a weird taste being overnight.

  9. Lisa says:

    5 stars
    Made this tonight. My family loved it! I doubled the marinade and I am glad I did. It really reduces when it is cooked down. I used brown sugar instead of honey and it worked fine. Will definitely make again! Not really spivey- just flavorful.

    1. Rasa Malaysia says:

      Hi Lisa, great that you doubled the sauce. Good call! :)

  10. Maria says:

    Can I use chicken drumsticks for this recipe and bake it in the oven tonite?

    1. Rasa Malaysia says:

      Yes. You can.