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Crispy Sriracha Chicken

December 21, 2018

 

Years after the sriracha hype train has come and gone, it's high time a sriracha infused recipe would be popping up on the blog. I'm not exactly a huge fan of sriracha but I love this recipe as the honey tones down the rough punch and the following ingredients add a more rounded depth of flavor. What's more are the golden apples that provide a pop of cool and much appreciated refreshing sweetness. I'd certainly recommend this as a wing sauce or even tossed with crispy calamari. 

 

Crispy Sriracha Chicken  

2

“Sweet, spicy, delicious!”

 

Prep Time: 30 minutes                             Total Time: 1 hour                                           Servings: 6 

  

 

 

Ingredients:  

     

Arugula Salad

  • 6 ounces arugula 

  • 2 golden apples, julienned 

  • 8 small radishes, julienned

  • 1/2 tablespoons olive oil

  • Pinch Salt/Pepper

 

Honey Sriracha Sauce

  • 1/2 cup sriracha 

  • 1/4 cup honey

  • 2 tablespoons white wine vinegar 

  • 2 garlic cloves

  • 1/4 teaspoon paprika

  • Pinch salt

 

Crispy Chicken

  • 6 chicken thighs, diced

  • 1 cup buttermilk

  • 1 tablespoon salt

  • 1 tablespoon black pepper 

 

Crispy Chicken Breading

  • 1 cup all-purpose flour

  • 1/4 cup corn starch

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1/2 tablespoon paprika

  • 1-1/2 tablespoons salt 

  • 1-1/2 tablespoons black pepper

  • 1 tablespoon granulated sugar 

  • 2 eggs, beaten

 

Directions:

 

1. For the salad, combine ingredients in a bowl prior to serving. 

 

2. For the sriracha sauce, combine all ingredients in a blender until well combined. 

 

3. For the chicken, marinate the cut up thighs in the milk, salt, and pepper for at least 1 hour and up to 2-3 days. Combine the flour, corn starch, and spices in a mixing bowl. Pour off the excess liquid and transfer chicken to a bowl with the flour mixture. Coat chicken evenly, then transfer to a bowl with the beaten eggs. Coat the chicken with the egg, then transfer back to the flour mixture and coat again.

 

4. In a saute pan, cover the bottom with oil and heat over medium-high. Once the oil is hot, carefully place the chicken into the pan and cook until golden brown on both sides. Remove from pan, and toss with sriracha sauce. 

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