Source: The Sriracha CookBook 50 "Rooster Sauce" Recipes that Pack a Punch by Randy Clemens (Page 40)
4 lbs Prepared Breaded Chicken Strips
1 C (2 Sticks) Butter
2/3 C Sriracha
1/2 C Honey
2 t Kosher Salt
Juice of 1 Lime, about 2 T
Cook the chicken strips according to package directions. Baking works best since it won't make your sauce runny. If deep frying, pat dry.
Meanwhile, melt butter in a small sauce pan. When meted, add remaining ingredients and mix well. Keep warm over low heat until chicken is done.
Cut chicken strips into bite size pieces. Working in small batches, add chicken to the sauce and stir well to coat. Some separation of the sauce is normal, simply mix well. Pull chicken out with a slotted spoon.
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