Spicy Sriracha Chicken Food

SPICY SRIRACHA FRIED CHICKEN

Steps:

• Place chicken in a resealable plastic bag set in a shallow dish. Pour 1/2 cup sriracha sauce over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator 1 to 24 hours, turning bag occasionally.
• Drain chicken, discarding marinade. In another plastic bag combine corn flakes, flour, salt, and pepper. Add chicken, a few pieces at a time, shaking to coat.
• In a 12-inch heavy skillet heat 1/2 inch oil over medium-high to 350°F. Reduce heat to medium. Add chicken; cook 12 to 15 minutes or until browned, turning occasionally. Drain on paper towels. If chicken is not done (at least 175°F), place on a foil-lined baking sheet and bake in a preheated 350°F oven 8 to 10 minutes.
• Meanwhile, for dipping sauce, in a small bowl combine remaining ingredients. If desired, cover chicken and sauce separately and chill up to 24 hours.

SPICY SRIRACHA CHICKEN

Steps:

• Stir together tomato paste, broth, Sriracha, honey, lime juice and garlic in 12-inch skillet; add chicken and sprinkle with salt.
• Bring tomato mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 5 minutes. Turn chicken over; cook 5 minutes more or until chicken is no longer pink in centers (165°F).
• Sprinkle with green onions and serve with hot cooked rice, if desired.

SPICY SRIRACHA CHICKEN STIR-FRY

Steps:

• Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
• Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.
• Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, garlic, and ginger in another bowl.
• Rinse the chicken thoroughly in a colander and pat dry.
• Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.
• Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.
• Serve over rice.

SPICY SRIRACHA CHICKEN SOUP

Steps:

• Heat oil in a soup pot on medium-high heat.
• Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
• Add chicken and saute for a few minutes until the chicken starts to cook.
• Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
• Reduce heat and let simmer for 10 minutes.
• Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
• Add more salt and pepper to taste.