Here’s How To Make Sriracha And Honey Chicken Thighs
– 3 tbsp honey
– 2 tbsp soy sauce
– 1 tbsp sriracha
– 1 tbsp hoisin sauce
– 1 tbsp cider vinegar
– 5 x cloves garlic (minced)
– 7 x boneless chicken thighs (skin on)
– 30g sesame seeds
– Spring onions
– 1 x red chilli (sliced)
– 150g cooked rice
First, combine the honey, soy sauce, sriracha, hoisin, cider vinegar and garlic in a large bowl.
Put in the chicken and make sure it’s well coated in the marinade – you can leave it in the fridge for a few hours if you like.
Next, pan fry the chicken – about 3 minutes on each side until it id looking golden and shiny all over.
Roast in the oven for 15-20 minutes at 200 degrees celsius, then slice the chicken and top with sesame seeds, spring onion, chilli and coriander, then serve with rice and extra sriracha.