Sriracha Fried Chicken
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Sriracha Fried Chicken

Legendary sriracha sauce and succulent chicken married together by frying - this Sriracha Fried Chicken is a match made in heaven!
Prep Time10 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4 people


  • 500 grams chicken drumstick pieces
  • 1/2 cup sriracha sauce
  • to taste salt
  • 1/4 cup flour
  • 2 cups breadcrumb
  • 1/2 cup water
  • 1 tablespoon spring onions (chopped) optional
  • oil to fry


  • 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.
    Batter for the sriracha fried chicken
  • 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.
    Coating chicken with breadcrumbs before frying
  • 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.
    Chicken fried in hot oil
  • Turn them over and fry until you get an even golden brown colour.
  • Drain the oil and place them on kitchen towels.
    Sriracha fried chicken is ready
  • 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