SRIRACHA HONEY CHICKEN
A quick, easy and surprisingly tasty recipe using standard ingredients found in most cupboards. Adjust as you like; this is a very forgiving recipe.
Provided by Sadaf
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 2
Number Of Ingredients 9
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).
Nutrition Facts : Calories 228.4 calories, Carbohydrate 12.9 g, Cholesterol 79.9 mg, Fat 8.5 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 4.4 g, Sodium 1632.4 mg, Sugar 9.2 g
TWICE-FRIED CHICKEN WITH SRIRACHA HONEY
Provided by Michael Symon : Food Network
Categories main-dish
Time 8h50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
HONEY & SRIRACHA CHICKEN
Make and share this Honey & Sriracha Chicken recipe from Food.com.
Provided by Chez Zig
Categories Poultry
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 722.3, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2152.6, Carbohydrate 117.4, Fiber 2.4, Sugar 91.8, Protein 35
HONEY SRIRACHA CHICKEN TENDERS
Some things are just better together and honey with Sriracha is the perfect example. Sweet with just the right amount of spicy, this treatment adds tons of flavor to your crispy, breadcrumb-coated chicken tenders. With 4 ingredients and 10 minutes of prep time, honey Sriracha chicken tenders could be cooking up in your oven-talk about weeknight friendly!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In small bowl, mix honey and 1/4 cup Sriracha sauce. In large resealable food-storage plastic bag, place bread crumbs. Coat chicken with Sriracha mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional Sriracha sauce.
Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 19 g, TransFat 0 g
SRIRACHA HONEY CHICKEN LEGS
This is a Korean-style sweet and spicy sauce. It is very good on baked or grilled chicken.
Provided by Nicole
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.
- Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.
- Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.
- Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.
Nutrition Facts : Calories 489.1 calories, Carbohydrate 15.9 g, Cholesterol 165.8 mg, Fat 28.3 g, Fiber 1 g, Protein 42 g, SaturatedFat 9.9 g, Sodium 1438.5 mg, Sugar 13.4 g
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- Heat an inch of frying oil in a large pan over high heat until it reaches 380° The higher the sides, the less mess. A hotter oil will let the chicken get a crunchy golden interior without overcooking on the inside. Hotter oil also means less oil will be absorbed.
- Heat 1 teaspoon oil in a skillet or large pan over medium high heat. Sauté the garlic and ginger briefly, until softened and fragrant but not browned, about 30 seconds.
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