Every once in a while my little sister comes across a recipe I find slightly questionable, disregards my opinion, and makes me go through with it. This Sriracha-soy fried chicken definitely started that way. They also started in high school, where my kitchen was more limited, ironically, than it is now in college. It was a time where experimentation was overruled by tradition, and frying was definitely out of the question.
We still made it happen. Granted my aunt and uncle weren’t too happy about frying things… it happened. Although originally taken from a old issue of Bon Appétit that was randomly laying around the house, this was one of the few recipes that I’ve actively taken time out of my day to find (googling fried chicken recipes probably wasn’t my best move ever).
This fried chicken is marinaded in Sriracha and soy sauce which gives it a rich asian inspired flavor. Added to the marinade is ginger, garlic, and green onions which helps cut down the meaty flavor of chicken and provide a hint of warmth to the chicken pieces. To make dealing with raw chicken (and dealing with marinade in general) a lot easier, the chicken and marinade ingredients were thrown into a freezer ziplock bag, zipped up, and massaged gently until everything was combined. Instead of dredging in flour, egg and bread crumbs like my chicken katsu, the chicken is simply coated in potato starch, the secret to asian popcorn chicken. The result is a moist, succulent fried chicken that is crispy and slightly flakey on the outside but moist and tender on the inside.
Since the recipe uses chicken thigh, frying this was a lot easier than frying drumsticks. I was able to use my handy cast-iron skillet to heat up the oil and fry the chicken. Although this required me to monitor the oil more frequently throughout the process, it wasn’t too difficult and I definitely encourage you to give this a try even if you’ve never fried before. Remember when frying to leave at least an inch from the top to account for oil splattering and to never crowd the pan by adding too much chicken. If too much chicken is added at once, the oil temperature drops too quickly and cold oil will make the crust soggy.
To serve this as an appetizer or finger food, serve the fried chicken on romaine lettuce leaves and garnish with some radish, mint and cilantro. I ended up serving this as an entree by serving it as is with other sides. Every time since I’ve made the fried chicken, Michelle has made me prepare this fried chicken for her. In fact, my friends enjoyed this so much the first time I made these, I ended up making a double batch fried each batch right before I was going to serve them. Although I don’t necessarily share Michelle’s overwhelming passion for fried chicken, you might! Give this a try and let me know how it goes!
Sriracha-Soy Fried Chicken
Adapted from Bon Appétit
- 2 Tbsp Sriracha sauce
- 2 Tbsp Soy sauce
- 2 Tbsp fresh lime juice
- 1 cup minced green onions
- 6 Tbsp Soy sauce
- 1/4 cup Sriracha sauce
- 1 Tbsp sugar
- 1 Tbsp finely grated peeled fresh ginger
- 2 cloves garlic, finely minced
- 1 pound skinless boneless chicken thighs, cut into 1 inch pieces
- 1 cup potato starch
- In a ziplock bag, combine green onions, soy sauce, sriracha sauce, sugar, ginger, and garlic. Add the chicken pieces to the bag. Close the ziplock bag and mix by massaging gently. Marinate for at least 4 hours and up to a day in the refrigerator.
- Right before frying, coat chicken pieces in potato starch.
- Heat oil to 350 F. Gently add chicken pieces, about 5 pieces at a time, to the oil. Fry until golden brown and allow the chicken pieces to drain
- If desired, create a dipping sauce with Sriaracha sauce, soy sauce, and lime juice. Serve with chicken on the side along with romaine lettuce or rice.