Honey Garlic Sriracha Chicken Recipes

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).

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.

Steps:

• Steam carrots for 7 minutes.
• Add chicken to wok and cook til done.
• Remove from wok.
• Add water,sriracha,soy sauce,garlic,sugar and honey.
• Bring to a boil and whisk in 2 TBsp cornstarch and 2 TBsp water until thick.
• Add chicken and carrots to sauce.

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.

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.