Honey Srircha Chicken Lollipops


December 8, 2015

Author: KatieChin

Print this recipe

Honey Srircha Chicken Lollipops

Looking for a way to spice up your holiday party?  Well hop on board the Goodship Honey Srircha Chicken Lollipop!  I created this delicious honey srircha glaze for a chicken wing recipe and decided to toss some chicken meatballs seasoned with lime juice, ginger, cilantro and scallions.    The result is a honey srircha masterpiece.  Each bite of Honey Srircha Chicken is bursting with  sweet, spicy, buttery and savory flavors and trust me, they’ll be the hit of your holiday bash.  Feel free to use beef, turkey or pork in place of the ground chicken.  Do ahead tip:  Make a large batch of meatballs, bake them, let cool and then put them in the freezer.   A life saver for last minute entertaining.   I like to buy premium Srircha sauce for the Honey Srircha Chicken Lollipop recipe in the gourmet section of World Market.


Chicken Lollipops:

1 pound ground chicken

2/3 cup panko bread crumbs

4 tablespoons finely chopped green onion (scallion), white and green parts

4 tablespoons finely chopped fresh coriander leaves (cilantro)

1 tablespoon freshly squeezed lime juice

1 fresh hot red or green chili, preferably Thai, finely minced (deseeded if you prefer less heat)

1 teaspoon peeled minced fresh ginger

1 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

Honey Srircha Glaze:

6 tablespoons butter

1/3 cup honey

1/4 cup Sriracha sauce

1 tablespoon soy sauce

1 lime, juiced


  • Pre-heat oven to 400 degrees.
  • Combine all of the chicken lollipop ingredients in a large bowl until blended. Shape into ping-pong sized meatballs.
  • Bake for 20 minutes.
  • Make the glaze: Heat the butter on medium heat until melted. Add the remaining glaze ingredients, stir and bring to a boil. Let boil for 1 minute. Lower heat and simmer for 10 minutes.
  • Add the baked chicken lollipops and toss to combine. Skewer and serve immediately.