Sriracha Fried Chicken
Legendary sriracha sauce and succulent chicken married together by frying – this Sriracha Fried Chicken is a match made in heaven!
In a mixing bowl add the flour, sriracha sauce, water, and mix well to a thick batter consistency.
Blend well so that there are no lumps. Taste the batter and add a pinch of salt if required.
Add chicken pieces to the bowl, and coat them well with the batter. You can let this stand for 5-10 minutes for a quick marination.
Take the breadcrumbs in a plate.
Heat oil in a thick, deep-bottom pan. When the oil is hot enough*, reduce the flame to medium.
Take a piece of batter coated chicken, and roll it in the breadcrumbs to give a uniform coating.
Gently place the breadcrumb coated chicken in the hot oil.
Placing many pieces into the oil at once will drop the oil temperature, and you wouldn’t get the crispiness that we want.
Gently place a few more pieces (after coating them with breadcrumbs), keeping an eye on the oil temperature.
Turn them over and fry until you get an even golden brown colour.
Drain the oil and place them on kitchen towels.
Garnish with the chopped spring onions. Serve hot with, you guessed it right, some sriracha sauce for dipping.
Don’t worry about the amount of sriracha sauce. Believe me, it’s not going to be too hot to savour
*Drop a little batter into the oil. If it bubbles and rises to the top, your oil is ready
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