If you have followed me for a while, you will know that I love spicy food! I find spices easy to experiment with and to balance out. When I cook, I tend to always use chilli and garlic in some way. So when Thai Dragon got in touch and asked if I wanted to try their sriracha sauce and create a recipe with it, I jumped at the chance! We have always loved sriracha, but I’ve only ever used it as a dipping sauce. Lockdown has been so good for me as it means I’ve had lots of opportunities to refine my skills and cook dishes I wouldn’t have tried before, mostly down to time constraints. When I received the sauce along with some prawn crackers, my first thought was to cook a ramen. I’ve never cooked one before, but when it came to it, I couldn’t get all of the ingredients I needed, so I decided on sticky chicken instead.
Tom and I love a Chinese takeaway, it’s usually the thing we gravitate towards. It’s the cuisine we cook the least at home. Although we love it, it’s something we enjoy more when someone else cooks it and we don’t have to worry about clearing up after! I also find that Chinese dishes require quite a few ingredients and can end up being expensive to make. Fakeaway meals should be affordable for people and things like homemade kung po chicken are way too expensive to make! I like the combination of sweet and sour so sticky chicken seemed like a good way to go.
This recipe is super easy to follow and is such a good meal for a date night in, or (when we’re allowed to of course) sharing with friends! I served mine with homemade egg friend rice, some chilli and garlic mange tout, veggie spring rolls and the gifted prawn crackers.
Ingredients:
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3 chicken breasts or 6 chicken thighs cut into strips.
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6 tbsp sriracha sauce.
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2 tbsp runny honey.
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2 tbsp dark soy sauce.
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3 limes – zest and juice.
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1 tbsp oil.
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1 tsp lazy garlic/ 2 cloves of garlic crushed.
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1 small piece of fresh ginger, grated.
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1/2 tsp Chinese five spice.
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Salt to season.
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1/2 tsp chilli flakes.
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1 tsp Sesame seeds.
Method:
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Mix all of the ingredients together in a large bowl (not the chicken) and set about 1/4 aside to use as a dipping sauce.
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Add the chicken to the marinade and leave in the fridge for at least 2 hours. I left mine for 7 hours.
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To get a nice chargrill flavour on the chicken, I cooked the chicken strips in a griddle pan. Be careful not to have the heat up too high if not the honey will burn and ruin the taste. Griddle the chicken each side for about 6 minutes. Serve with sesame seeds sprinkled over and use the marinade you set aside as a dipping sauce.
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If you want to make homemade egg fried rice, you will need: 200g white rice (pre-cooked), 1 medium onion, diced, 1 red pepper, diced, 1 tbsp soy sauce, 1 tbsp sriracha, 1 tbsp sweet chilli sauce, 2 eggs, Fry off the onion and pepper in a wok for 10 minutes until they have softened. Add the rice and the sauces. Cook for about 2 minutes, or until the ingredients are thoroughly mixed together. Add the eggs and cook for 1 minute. Serve with spring onions sprinkled over the top.
Enjoy! x
Gemma and Life 