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Crispy Shredded Sriracha Chicken

Crispy Shredded Sriracha Chicken is a flavourful dish combining crunchy fried chicken with a spicy-sweet Sriracha sauce. The double-fried method ensures an irresistible crispiness, while the sauce adds a perfect balance of heat, sweetness, and umami. I love serving this with jasmine rice for a quick weeknight dinner that feels indulgent but easy to make.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 people
Course: Side Dish, Snack
Cuisine: Asian Fusion
Ingredients Method Video Notes

Ingredients
  

Chicken
  • 400 g raw chicken cut into strips
  • 1 piece egg white
  • 50 g plain flour
  • 50 g cornstarch
  • 1 tbsp vegetable oil for sauce
  • 1 tbsp Oil for shallow frying
Marinade
  • 3 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1/3 tsp white pepper
  • 1 tsp sesame oil
  • 1 tsp cornstarch
Sauce
  • 2-3 cloves fresh garlic finely chopped
  • 1 tbsp Sriracha sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp honey
  • 1 tbsp soy sauce
Cornstarch Mixture
  • 1 tsp cornstarch heaped
  • 150 ml cold water
Optional Garnishes
  • 1 tsp roasted white sesame seeds
  • 1 piece scallion finely chopped
  • 1 piece red chilli finely chopped

Method
 

Marinate the Chicken
  1. In a bowl, combine chicken with all marinade ingredients.
  2. Set aside for 30 minutes to allow flavours to infuse.
Prepare for Frying
  1. Heat oil in a pan to about 3cm depth for shallow frying.
  2. Add egg white to the marinated chicken and stir to combine.
Coat and Fry
  1. Mix plain flour and cornstarch in a shallow rimmed plate.
  2. Coat chicken evenly in the flour mixture.
  3. Fry chicken in hot oil for 5 minutes until golden and crispy.
  4. Allow to cool for 15 minutes, then fry again for 1–2 minutes for extra crispiness.
Prepare the Sauce
  1. In a small bowl, mix Sriracha sauce, tomato ketchup, honey, soy sauce, and the cornstarch-water mixture. Set aside.
  2. Heat 1 tbsp vegetable oil in a small pan over medium heat. Add chopped garlic and stir for 30 seconds, avoiding browning.
  3. Pour in the prepared sauce and cook until slightly thickened. Turn off heat.
Combine and Serve
  1. Toss the fried chicken in the sauce until evenly coated.
  2. Serve immediately with jasmine rice.
  3. 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.
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