Honey Garlic Sriracha Chicken Food

SRIRACHA HONEY CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
• Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
• Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TWICE-FRIED CHICKEN WITH SRIRACHA HONEY

Steps:

• In a small bowl, combine the seafood seasoning, coriander seeds, chipotle powder, paprika and a generous pinch of salt and mix well. Coat the chicken pieces with the spices, place in some large resealable plastic bags and refrigerate overnight.
• In a small bowl, combine the honey and Sriracha. Stir well and refrigerate until ready to fry the chicken.
• In a large Dutch oven, put in enough lard to come 4 inches up the side of the pot. Heat the lard to 325 degrees F.
• In a large, shallow baking dish, whisk together the flour and a generous pinch or two of salt. Remove the chicken pieces from the bags and dredge in the flour mixture.
• Beginning with the thighs, add the chicken to the pot, making sure not to crowd. (This may take several batches.) Place the lid on and cook until golden and cooked 80 percent through, 8 to 10 minutes. Remove the chicken to a wire cooling rack and repeat with the remaining chicken, if necessary. (If you're entertaining, you can get ahead by doing all work up to this point, then continuing just before you plan to serve.)
• Once all the chicken is done, heat up the lard to 365 degrees F. Add the chicken in the same batches and cook until dark golden and crispy, 2 to 3 minutes per side. Remove onto paper towels and serve immediately with the Sriracha honey.
• Cook's Notes: Lard is available at better supermarkets at the meat counter, or at specialty butcher shops. If you can't find it, use vegetable or peanut oil.
• Wondra flour is available at most grocery stores, but you can also substitute with 1 1/2 cups all-purpose flour combined with 2 tablespoons cornstarch.

SRIRACHA HONEY CHICKEN

Steps:

• In a small saucepan, combine 1 cup of water, sriracha, soy sauce, honey, garlic, and red chili flakes, stir to combine. Bring mixture to a boil over medium heat.
• In a small bowl, whisk together the cornstarch and water to make a slurry.
• Add to the saucepan and stir until thickened.
• Reduce heat to low, and begin making the chicken.
• Add cubed chicken and 2 tablespoons cornstarch to a large resealable plastic bag. Seal the bag and shake to coat.
• Add vegetable oil to a large skillet or wok over medium-high heat.
• Once the oil is hot, carefully add the chicken and saute until browned, and cooked through.
• Add the sauce and toss to coat the chicken pieces.
• Season with salt and pepper as desired. Serve with rice and vegetables, garnish with green onions.

HONEY SRIRACHA CHICKEN

Steps:

• Whisk the Honey Sriracha Marinade together. Mix well.
• Add the garlic and the Marinade to the chicken, stir to combine well, marinate for 30 minutes.
• Heat up a skillet (cast-iron preferred) on medium heat. Add the oil. Transfer the chicken to the skillet and cook on both sides, until they turn golden brown and cooked through.
• Add the remaining Marinade to the skillet, as soon as it thickens, turn off the heat, top with some sesame seeds (if using) and serve the chicken immediately.

HONEY SRIRACHA SAUCE

Steps:

• Mix together all ingredients in a small saucepan. Bring to a boil over medium-high heat.
• Reduce heat to medium-low and continue to cook for about 5 minutes, until the sauce has reduced and thickened slightly.
• Use as a glaze or dipping sauce.

CRISPY HONEY SRIRACHA CHICKEN WINGS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
• Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
• Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.

HONEY & SRIRACHA HOT WINGS

Steps:

• Mix the paprika with the garlic granules, baking powder, cornflour, 1 tsp sea salt flakes and a good grinding of black pepper. Tip the chicken wings into a large bowl, scatter over half the seasoning mix and toss to coat. Scatter with the rest of the seasoning mix and toss again until completely coated. Cover the wings and keep chilled for at least 2 hrs, or up to 24 hrs.
• Heat the oven to 230C/210C fan/gas 8 and line a large shallow roasting tin with baking parchment. Arrange the wings in a single layer, fleshy-side down, and roast for 20 mins, then turn over and roast for another 25-30 mins until the skin is blistered and crisp.
• Meanwhile, whisk the glaze ingredients together in a small bowl until smooth. Remove the wings from the oven and brush liberally with the glaze, then scatter over the sesame seeds, if using. Roast for another 8-10 mins until the glaze is bubbling and starting to char a little. Serve straight from the roasting tin or pile onto a plate for everyone to dig in.

HONEY SRIRACHA CHICKEN

Steps:

• Whisk the marinade ingredients together in a large bowl or freezer bag. Remove 1/4 cup (to use later to baste chicken). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.
• When ready to cook, let chicken sit at room temperature for 15-30 minutes.

HONEY SRIRACHA CHICKEN

Steps:

• In a medium saucepan, bring chicken broth to a boil over medium high heat. Add rice, cover, reduce heat to medium and cook until rice is tender.
• In a large frying pan, melt butter over medium heat and add chicken.
• Cook chicken until it is no longer pink, sprinkle with seasonings, stir, remove from pan and place on a plate while making the sauce.
• Add sauce ingredients into the pan. Stir to combine.
• Bring to a boil over medium high heat, stirring frequently. Reduce heat to a simmer and continue cooking until the sauce thickens and cooks down.
• Add chicken back into the pan and spoon sauce over chicken. Continue cooking for a couple additional minutes.
• Serve chicken over rice, top with sesame seeds and sliced green onion, if desired, and enjoy.

HONEY GARLIC SRIRACHA CHICKEN

Steps:

• In 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.
• Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
• Heat 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.
• OPTION 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).
• Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles.

SRIRACHA CHICKEN FAJITAS

Steps:

• Cut chicken breasts into strips about 1/2 to 1 inch wide by 2 to 3 inches long. In zip top plastic bag or medium bowl, mix chicken strips, minced garlic along with half the Sriracha and half the water (2 tablespoons each). Refrigerate 30 minutes or several hours.
• In large skillet over medium high heat, heat olive oil. Add onion slices and pepper strips. Cook, stirring occasionally, until just tender, about 6 to 8 minutes; remove from pan. If necessary add more oil, then add the chicken strips (strips may be lightly seasoned with salt), cook and stir until chicken is done, about 6 to 8 minutes. Return the onion/pepper mixture to the pan and stir in remaining garlic chili sauce and water (2 tablespoons each) and heat through.
• Meanwhile, rinse avocados. Cut in half. Spoon out pit. Slice avocados or cut into cubes. Toss with lime.
• Divide chicken, onions and peppers and avocados between tortillas. Sprinkle with cheese; serve.