Sushi with Sriracha Mayo

  • 35 min,
  • Prep: 35 min.
  • |
  • Servings: 6 servings


Flavour packed Honey Garlic Sriracha Chicken, made with the easiest, and most delicious marinade/dipping sauce! Restaurant quality chicken made right at home!


  • ¼ cup honey
  • 2 tbs  Leaping Leopard Sriracha Sauce
  • 5  cloves garlic crushed
  • 2 tbs  rice wine vinegar
  • 1¼ tbs low sodium soy sauce
  • 1 tbs freshly squeezed lime juice
  • 6 boneless chicken thighs with or without skin
  • 1 tbs cooking oil
  • Salt and pepper to season (If desired)

Steps To Follow

  • 1In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
  • 2Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
  • 3Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
  • 4OPTION A: Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.
    OPTION B: Do not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken (this option ensures a slightly spicier end result).
  • 5Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles.

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