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  


“Sweet, spicy, delicious!”


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






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




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. 

Please reload

This Looks Yummy!

That's Me!






February 7, 2019

February 7, 2019

February 7, 2019

December 21, 2018

December 3, 2018

Please reload

Let's. Get.


It'll Make Your Hair Grow!


Share a


Leave A


Registered Dietitian

Personal Chef

Food Photographer

  • Facebook - Black Circle
  • Twitter - Black Circle
  • Instagram - Black Circle
  • YouTube - Black Circle
  • LinkedIn - Black Circle

© 2023 by Jack Achenbach


This site was designed with the
website builder. Create your website today.
Start Now