Sriracha-Soy Fried Chicken

Posted August 24, 2012 by admin
Posted in : Cuisines :
  • Recipe By :
  • Prep Time :
    30 min
  • Cook Time :
    30 min
  • Ready Time :
    60 min





    • 6 tablespoons sriracha sauce
    • 6 tablespoons soy sauce
    • 6 tablespoons fresh lime juice


    • 1/2 cup green onion. thinly sliced
    • 3 tablespoons soy sauce
    • 2 tablespoons sriracha sauce
    • 2 Teaspoons sugar
    • 2 Teaspoons fresh grated ginger
    • 2 clove garlic cloves, minced
    • 1 pound chicken thighs, skinless, boneless Cut in 1 inch cubes
    • 1 cup potato starch
    • peanut oil


    Sriracha sauce is rated as the best tasting hot sauce around by Cooks Illustrated. It can be found in the Asian section of most supermarkets or Asian markets for sure. You'll want the one with the rooster on the front. Potato starch is a little harder to fine--try the kosher aisle of your supermarket or here in the Portland area go to Bob's Red Mill. If all else fails use corn starch.


    Sauce:  Whisk all ingredients in a small bowl and set aside or refrigerate if you’re making this a day ahead.

    Chicken:  Working in batches toss the chicken in the potato starch to coat, shake off excess and lay out on a baking sheet.  Pour 2 inches of oil in a deep saucepan and heat to 350.  Fry chicken until cooked through, stirring often, about 4 minutes and drain on paper towels.

    Serve chicken with individual sauce bowls on the side.