Crispy shredded sriracha chicken is a dish that immediately brings to mind those vibrant, modern Asian fusion eateries where traditional techniques meet bold, contemporary flavours. I remember the first time I tasted a version of this; the way the sticky, spicy glaze clung to the incredibly crunchy coating was a total revelation. It is the kind of meal that feels like a celebration of textures, providing that addictive snap and crackle that makes every bite so satisfying.
The secret to achieving that professional level of crunch is the double-fry method. I used to be tempted to skip the second fry, but letting the chicken cool for a short while before a final quick dip in the hot oil makes a world of difference. It creates a sturdy, golden crust that holds its own even when tossed in the glossy sauce. By using a blend of plain flour and cornstarch, you get a coating that is light and airy rather than heavy, which perfectly complements the succulent strips of chicken inside.
What I love most about this recipe is the balance of the sauce. The heat from the sriracha is softened by the honey and tomato ketchup, creating a zesty, sweet-and-spicy finish that is incredibly moreish. It is a fantastic way to liven up a weeknight dinner, and the bright red colour of the sauce makes the dish look as exciting as it tastes.
This has become my favourite “better than takeaway” recipe for when I want something punchy and impressive. Topped with a sprinkle of sesame seeds and fresh scallions, it is a stunning plate of food that never fails to hit the spot. It is pure, crunchy joy on a plate!
Crispy Shredded Sriracha Chicken
Ingredients
Method
- In a bowl, combine chicken with all marinade ingredients.
- Set aside for 30 minutes to allow flavours to infuse.
- Heat oil in a pan to about 3cm depth for shallow frying.
- Add egg white to the marinated chicken and stir to combine.
- Mix plain flour and cornstarch in a shallow rimmed plate.
- Coat chicken evenly in the flour mixture.
- Fry chicken in hot oil for 5 minutes until golden and crispy.
- Allow to cool for 15 minutes, then fry again for 1–2 minutes for extra crispiness.
- In a small bowl, mix Sriracha sauce, tomato ketchup, honey, soy sauce, and the cornstarch-water mixture. Set aside.
- Heat 1 tbsp vegetable oil in a small pan over medium heat. Add chopped garlic and stir for 30 seconds, avoiding browning.
- Pour in the prepared sauce and cook until slightly thickened. Turn off heat.
- Toss the fried chicken in the sauce until evenly coated.
- Serve immediately with jasmine rice.
- Garnish with roasted sesame seeds, chopped scallion, and red chilli.
Video
Notes
- Double-frying ensures maximum crispiness.
- Adjust Sriracha quantity to taste for more or less heat.
- Can be served with steamed or fried rice for a complete meal.
