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 Bee Yinn Low

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. Piers says:

    Can this recipe be used with vegetarian or fish options?

    1. Bee Yinn Low says:

      Yes!

  2. Tracy Taft says:

    CAN I use ponzu instead of soy sauce?

    1. Rasa Malaysia says:

      Ponzu is sour and not really salty. You can try!

  3. V says:

    How much ground ginger would i use? I know it’s really potent so i don’t want to use too much. Looking forward to trying this and more of your recipes!

    1. Rasa Malaysia says:

      The recipe says 1- inch (2 cm) piece ginger, peeled and minced

  4. Tam says:

    I can not express my gratitude to you for this wonderful recipe. I have now made it 5x and my husband keeps asking for it. I had to buy a larger pan because he likes larger batches.( Family Size) So of course I triple the marinade. I save 1/4 of it for the last of the cooking. I Maranade all day. Thank you again. ?

    1. Admin says:

      Thanks for your trying.

  5. Myrna Estepa says:

    Wow, so so yummy. Thanks for sharing the recipe.

  6. Diane H says:

    This recipe is wonderful, I actually added sweet bell peppers, edamame, and peanuts. I doubled the sauce, and served it over stir fry noodles

    1. Admin says:

      Thanks.

  7. Delia says:

    5 stars
    So delicious! Definitely a new staple in our house. Thank you for your recipe ?

  8. Delia says:

    5 stars
    So delicious! Definitely a new staple in our house. Thank you for your recipe ?

  9. Deborah G. says:

    5 stars
    This was incredibly flavourful. I didn’t have fresh ginger but even the powdered was good. It was moist and smooth. I did a small batch to try it out and I am so tempted to eat it all myself. The flavour combination hits all the right notes. I lessened the heat a little but that was just to experiment. I hit it with high heat to start to get the caramelization and it is beautiful as well as tasty.I will be making this a lot! Thanks for sharing.

  10. Deborah G. says:

    5 stars
    This was incredibly flavourful. I didn’t have fresh ginger but even the powdered was good. It was moist and smooth. I did a small batch to try it out and I am so tempted to eat it all myself. The flavour combination hits all the right notes. I lessened the heat a little but that was just to experiment. I hit it with high heat to start to get the caramelization and it is beautiful as well as tasty.I will be making this a lot! Thanks for sharing.