For everyone who has a sriracha addiction, you know that you can’t really go wrong with Sriracha. I mean, sometimes the “experiments” you do with this stuff will probably make the average person go, ‘you put that on what??’ Yep, sriracha goes with pretty much everything. The ones who are in the know understand where I’m coming from. Sriracha on avocado toast? Sure! On a bagel and cream cheese? Yes please! There really is no limit with this stuff.
Good American Chinese food can be hard to come by which is why I’ve taken to making it at home. It’s not hard to make and it’s probably a bit healthier than what you’d get at a restaurant. It makes for a perfect, easy week day dinner. For this recipe I based it off the classic Sweet n’ Sour chicken I used to get when I’d order take out. It’s not tough to make but full disclosure–it can be a little time consuming in terms of the breading and frying. It’s worth it though, seriously. I love the balance of spicy, sweet flavors. Serve it with a side of rice and peas and you will be glad you didn’t call take out!
Spicy Garlic Sriracha Chicken
An easy to make Chinese take-out style chicken slathered with a sweet and spicy Sriracha garlic sauce.
- 1 1/2 tbsp Chili Garlic Sauce
- 2 tsp Sriracha
- 1/3 cup ketchup
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/3 cup granulated sugar
- 1/4 cup rice vinegar
- 1/2 tsp ginger powder
- 1/4 cup water or more, depending on desired consistency
- 2 chicken breasts boneless skinless, cut into bite sized pieces
- 1/4 tsp pepper
- 1/4 tsp salt or more to taste
- 3/4 cup corn starch
- 2 large eggs beaten in a small flat bowl
- 1/2 cup canola oil
- 1 cup brown or white rice
- 1/2 cup green peas
Preheat the oven to 325F.
Mix the chili garlic sauce, sriracha, ketchup, soy sauce, garlic powder, sugar, rice vinegar, ginger and water in a medium sized bowl. Taste and adjust according to desired taste.
Place the chicken, corn starch, salt and pepper in a large ziploc bag and toss together.
In a saute pan, heat the canola oil until hot but not smoking. Dip the chicken in the beaten egg and working in batches, fry for about 1-2 minutes on each side.
Place the cooked chicken onto a cookie sheet lined with tin foil. Once all of the chicken has been cooked, spoon half of the sauce over the chicken.
Cook the rice as directed on the package.
Cook the chicken 12 minutes in the oven at 325F.
Flip over and add the rest of the sauce. Cook for another 10 minutes.
Stir the peas into the cooked rice and cook for about 1 minute. Serve alongside the chicken with extra soy sauce and sriracha if desired.