Gluten Free Honey Sriracha Chicken
Sticky, spicy, and deeply satisfying, this skillet chicken delivers bold flavor with zero compromise. The sauce comes together in one small bowl — honey for sweetness, sriracha for heat, and tamari in place of regular soy sauce, which is the key swap that keeps the whole dish wheat-free without sacrificing that savory depth. Cornstarch thickens everything into a glossy, lacquered glaze that clings to every inch of those crispy-skinned thighs. The technique is straightforward: sear the chicken skin-side down until it's deep golden and irresistible, then let it finish cooking right in the sauce as it reduces and caramelizes around the meat. One pan, four servings, and a result that looks and tastes like it came from a restaurant. A scatter of sesame seeds and sliced scallions on top makes it feel just a little extra special without any extra effort.
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp neutral oil (such as avocado oil or canola oil)
For the sauce
- ⅓ cup honey
- 3 tbsp sriracha
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tsp cornstarch
For serving
- 2 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and pepper.
- 2
In a small bowl, whisk together the honey, sriracha, tamari, rice vinegar, garlic, and cornstarch until the cornstarch is fully dissolved. Set aside.
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