Sriracha Sour Cream Food

SPICY SRIRACHA WINGS WITH CUCUMBER SOUR CREAM

Steps:

• Make the brine by combining the yuzu juice, 1/2 cup salt, sugar and 2 quarts water in a container large enough to hold the wings. Stir until the salt and sugar dissolve. Add the wings and refrigerate overnight. Rinse well and pat dry.
• In a small saucepan over low heat, combine the butter, sambal, Sriracha and vinegar. Simmer for a few minutes, stirring occasionally. Transfer to a blender and purée until smooth.
• Cut the cucumber crosswise into 1/4-inch-thick pieces. Sprinkle them lightly with salt and let them sit for 10 minutes. Pat dry with a towel. Grate the ginger over a towel or cheesecloth and squeeze out 2 tablespoons juice into a bowl. Add 1/2 teaspoon salt to the juice, then combine with the sour cream and cucumber. Season to taste.
• Pour 2 inches of oil in a 10-by-4-inch pot and place over high heat. When the oil reaches 375 degrees, fry the chicken wings in batches. Cook for about 15 minutes, or until nicely browned. Transfer wings to a bowl. Toss with hot sauce. Serve with cucumber cream.

SPICY SOUR CREAM SAUCE

Steps:

• In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.

SRIRACHA SOUR CREAM

Steps:

• In a medium bowl, mix the sour cream and Sriracha, stirring to combine. Use immediately or store, refrigerated, in an airtight container for up to 1 week.
• Double the amounts listed, and combine with 1 envelope of Lipton French Onion Soup mix.

FISH TACO SAUCE

Steps:

• Mix sour cream, mayonnaise, lime juice, garlic powder, and sriracha hot sauce together in a bowl until smooth.