Sriracha Aioli Recipes

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FRIED CHICKEN SANDWICH WITH SRIRACHA AIOLI AND ASIAN SLAW

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 39



Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw image

Steps:

  • For the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.
  • Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.
  • Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
  • Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.
  • For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.
  • For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.
  • For the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.
  • Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.

Two 3-pound whole chickens
Kosher salt
2 ounces heavy cream
2 cloves black garlic
1 egg white
Soy sauce
Yuzu kosho
Canola oil, for frying
4 cups milk
5 eggs
4 cups all-purpose flour seasoned with salt, pepper and lime zest
12 ounces panko, pulsed in food processor
2 ounces Sriracha
1 ounce fish sauce
1 ounce ginger, peeled
1 ounce gochujang
1 ounce sesame oil
1 ounce rice vinegar
1 ounce yuzu kosho
1 ounce yuzu
1 clove garlic, blanched and shocked
6 ounces canola oil
2 carrots, julienned
1 head napa cabbage, julienned
1 bunch scallions, thinly sliced
1 ounce peanuts, toasted and roughly chopped
1 ounce fish sauce
1 ounce ginger, grated
1 ounce soy sauce
1 ounce rice wine vinegar
1 ounce fresh yuzu juice
1 ounce yuzu kosho
4 Yukon gold potatoes
Kosher salt
2 Fresno chiles, sliced
1 bunch cilantro leaves
1 green papaya, sliced
1 ounce toasted sesame oil
4 sesame seed buns

SWEET AND SPICY SRIRACHA AIOLI

Sweet and spicy Sriracha aioli.

Provided by Jake176

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 6



Sweet and Spicy Sriracha Aioli image

Steps:

  • Place mayonnaise, sweet chili sauce, chile-garlic sauce, lime juice, and sesame oil in a small bowl; whisk until smooth. Season with kosher salt and pepper.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 2.9 g, Cholesterol 7.8 mg, Fat 17 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 2.5 g, Sodium 289.1 mg, Sugar 1.5 g

¾ cup mayonnaise
2 tablespoons Thai sweet chili sauce
1 tablespoon chile-garlic sauce (such as Sriracha®)
½ lime, juiced
1 teaspoon sesame oil
kosher salt and ground black pepper to taste

SRIRACHA AIOLI

Typically an Aioli uses raw eggs or mayo. I use part plain greek yogurt and olive oil mayo to give it an extra tang and richness.

Provided by MixnVixn

Categories     Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 7



Sriracha Aioli image

Steps:

  • In a tall mixing cup, using a hand held emulsifier (can be done in a blender as well), combine all ingredients until smooth.
  • season with salt and pepper.
  • Notes: Recipe can be made a day ahead, stored in an airtight container, and refrigerated. Will keep for several days.

Nutrition Facts : Calories 12.1, Sodium 78.7, Carbohydrate 3.3, Fiber 0.2, Sugar 0.4, Protein 0.4

1 cup plain Greek yogurt
1/2 cup olive oil mayonnaise
1 tablespoon garlic paste
2 tablespoons sriracha sauce (or more or less to your liking)
1 pinch salt, to taste
1 pinch pepper, to taste
3 tablespoons lime juice, freshly squeezed

SRIRACHA AIOLI

This is a fresh-tasting spicy sauce excellent with seafood such as crab cakes or fish tacos as well as a dipping sauce for homemade french fries or any other broiled or baked potato recipe.

Provided by KGABELE

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 10

Number Of Ingredients 3



Sriracha Aioli image

Steps:

  • Stir mayonnaise and sriracha hot sauce together in a bowl until the color is consistent; add lime juice and stir.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 1.3 g, Cholesterol 8.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 252 mg, Sugar 0.3 g

1 cup mayonnaise
2 tablespoons sriracha hot sauce
1 lime, juiced

ROASTED BRUSSELS SPROUTS WITH SRIRACHA AIOLI

Often the simplest things in life bring us the most joy. This may be one of them. Easy and delicious! I just love Brussels sprouts and this is a nice and spicy way to serve them. From the Authentic Suburban Goumet.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 5



Roasted Brussels Sprouts With Sriracha Aioli image

Steps:

  • Preheat oven to 350.
  • In a baking dish add the Brussels sprouts and toss with olive oil until well coated and season with salt and pepper. Cook for 20 to 25 minutes, so the Brussels are still firm. Serve with dipping sauce as a main dish or appetizer.
  • Sriracha Aioli:.
  • Mix the ingredients in a small bowl and let sit in refrigerator until ready to use.

1 lb Brussels sprout, trim ends only and leave whole (sometimes I half them just to get more coating!)
olive oil
salt and pepper
4 tablespoons mayonnaise
1 -2 tablespoon sriracha sauce (add more or less depending how hot you like it)

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