Hot And Spicy Chicken With Rice (Sriracha Version)

Sriracha sauce is one of those condiments that is great for more than a drizzle; you both loathe and love it. If you have never heard of it, then you may be living under a rock. It is more like a thick hot sauce made up of garlic, chili peppers, sugar, and salt smothered in a vinegar taste and originated in Sriracha, Thailand.

When I made Sriracha paired with chicken, and fried rice on the side, I agreed with many people who have been saying that this is a comfort food for kids, teens, adults, old people, and everyone that has had it even once in their life.

This extraordinary dish is simple and easy to make; the ingredients are minimal, but they surely burst flavors in your mouth with a velvety, melt-in-your-mouth texture. The preparation, marinating, and cooking almost take only half an hour.

The punch of sriracha will be lowered with juicy chicken pieces, that will be tender, juicy, and purely crispy on the outside. You will be addicted too even if you are a choosy eater because it is more than delicious and goes high in hopes of satisfying your taste buds.

Let me teach you more about the chicken and sriracha blend, veggies, and a whole lot of flavors.

What does sriracha chicken taste like?

To put it in words isn’t easy, but say it’s like a tangy, sweet, and savory feeling at the same time. The juicy chicken explosion with a layer of sriracha on top generally has a strong garlic pungency with a hit of little chili flakes and a subtle taste of salt and pepper.

Sriracha is typically paired with a fresh batch of rice, but stir-fried-style fried rice can also be used. If you decide to give this dish a try one day, you may find yourself cooking it all year with your family and friends by your side.

Are rice and chicken a good combination to try?

Rice and chicken make a good combination as a soothing food. Not only do they make a good dish, but they can also be transformed into any flavor mix, and you can also proceed with so many veggie options to choose from for different textures.

You can also opt for so many cooking methods, like stir-frying the fried rice, grilling chicken, or just frying chicken on your stove with your loved ones around. Chicken and rice combined have a lot of complex carbohydrates and lean proteins, which are great for keeping the body fit.

How to make hot and spicy chicken (sriracha version) with rice?

INGREDIENTS FOR MARINATION:

• Cubed chicken pieces
• Sriracha sauce
• Pepper white ground
• Coriander powder
• Ground turmeric powder
• Ground cayenne powder
• Chicken powder
• Oyster sauce
• Sesame oil

Mix all the ingredients in a bowl and let the chicken cubes marinate for approximately one hour.

ADDITIONAL MATERIALS:

• Shallots
• Garlic
• Scallion
• Wine
• Black pepper
• Pink salt
• Cooking oil

DIRECTIONS:

• In a pan, add enough amount of oil and let it come to a steaming hot temperature. Put in the 1-hour marinated chicken and let each side cook thoroughly.
• Once the chicken is nice and crispy, pick out the chicken while the oil remains in the same pan; Carefully set the shallots, scallions, and chopped garlic into the oil.

• Let it cook until they are good translucent in color and texture. Add in the cooked chicken pieces, and mix them until combined.
• Pour the wine onto the cooked ingredients in the pan, and let the wine come to a little bit of bubbly condition

• Season them extra with black pepper and salt to taste and it is ready to be served with a side bowl of white rice with scallions on top. Enjoy.

What is the difference between sriracha and hot sauce?

The difference in texture and taste between hot sauce and sriracha is pretty obvious, and you can sometimes substitute each other as it is the closest to sriracha after gochujang (Chinese authentic sauce), Sambal Oleik, and chili garlic sauce found everywhere in Thai, Japanese, or Asian countries.

Back to the distinction: sriracha has a layer of flavors; your mouth is first lathered with a zesty taste, then a sweet flavor comes along, and of course, after a minute, the spice cripples your throat. Hot sauce, on the other hand, only has a strong heat with a sharp vinegar flavor.

What food goes well with sriracha?

Not only with chicken, but sriracha also fuels up any ingredients you will stream with it. The apparent options are:

• Avocado with eggs and toasted bread
• Caramelized sugar bacon
• Sriracha veggie friratta
• Sriracha hummus with crispy chips
• Sriracha drizzled on garlic bread
• Sriracha butter to eat with seafood
• Grilled meat with sriracha on the skewer

For how long do I have to marinate the chicken in the sriracha?

You can marinate chicken anywhere from 1 hour to 2 hours, but for the real dissolving meat experience, go for overnight marination. But it also depends on your time and preferences. However, 1 hour or 30 minutes is more than enough if you are short on the scheduled time.

The important point is that if you have bone-in parts like breasts, drumsticks, or wings, then it would need more than an hour for marination, as the only pieces that take less time than 20 minutes are the boneless chicken pieces with small slices and short proportions.

What does wine do to food?

The wine is the secret for liquefying the hard cuts that skip the marinating part, in short, the wine added to meat dishes will take the acidity level high and make the tenderization more prominent with a little change in the taste and consistency.

Professional chefs in high-end restaurants use this technique when cooking something for a longer period, such as braising or grilling, and add it when the food is on the verge of cooking.

In case you are wondering, it doesn’t make you drunk, as it is only a little to no amount of the whole bottle.

How to know if my chicken is done cooking?

There are two simple strategies to it: poke it or insert the thermometer into the chicken. The poking method is specifically for the chicken.

With your thumb or a fork (or the back of the spoon), you put gentle pressure on the chicken; if the juices are red or a little pink, it needs more cooking time.

The second method is to use the typical meat thermometer and insert the probe piece right into it. If the temperature on the screen is between 160 and 165 degrees Fahrenheit, the chicken is done; however, stab the probe into the center of the chicken rather than the side or corner.

How do I make my chicken pieces juicy?

To achieve juicy chicken pieces with unsettling time spent in front of the stove, you may want to keep these tips and tricks (mostly) in mind, which will save you from a lot of embarrassing results of cooking the chicken even if you follow the recipe exactly.

Here are some ways:

• Use no-bone chicken meat or if you have bone-attached meat, pick out the meat into pieces.
• Use smaller cuts of the chicken.
• Marinate your chicken for almost an hour before.
• If thicker pieces, pound it well or you can poke some holes with a fork so the meat absorbs more of the marination.
• Skip the marination by relying on the velveting method, the brine solution method, or adding the wine in the middle of the cooking dish.
• Heat the wok and oil before adding your beloved chicken meat and vegetable.

Can I store sriracha chicken in my freezer? how to reheat it?

If you happen to have any leftover sriracha chicken sitting on your dinner table, then you can store it in the freezer for later use.

Just make sure the Sriracha chicken hasn’t been set at room temperature for more than 2 hours, as bacteria can breed and ruin the leftovers.

In the freezer, your Sriracha chicken can survive up to 3 to 4 months without spoiling. When you decide to reheat it, heat the pan with a little bit of oil, and you will have the exact taste and texture of the sriracha chicken as it was initially prepared.

NUTRITIONAL VALUE FOR SRIRACHA CHICKEN:

SUMMARY:

• The Sriracha version of hot and spicy chicken with rice is perfect for a bento lunchbox.
• You can also cook it as lunch, or dinner, or where you watch a movie for a relaxing day.
• You can go on board with sriracha for a more spicy version, topping with chilies and crushed peppers.
• Marinate the chicken, and chop the veggies beforehand for quick cooking.
• Keep this on a fingertip, to check the cooked chicken temperature with a meat thermometer, the advised temperature for chicken meat is almost 160-165 degrees Fahrenheit.

Related Articles:

• Nasi Lemak (The ultimate breakfast)
• Korean Spicy Rice Cake
• Thai Pineapple Fried Rice With Shrimp (So Yum)