15 Apr2013

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Slam dunk results for minimal effort! This is a dish I think a lot of Filipino readers will really enjoy. And not just on a/with a salad, but eaten with lots of steamed rice instead. :) I was reading an article on sriracha, that Thai-style hot sauce that’s become so popular in the West, and decided to cook a couple of recipes that incorporated the hot sauce as part of the ingredients. This was part of a Thai dinner we had at home that had a sour prawn soup as a starter, this chicken on salad dish, and a seafood egg omelette of sorts. This recipe is credited to Stuart Bonza, and it was published in the January 2010 issue of Bon Apetit Magazine.

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Into a medium sized glass or stainless steel bowl, add 3 Tablespoons light soy sauce, 2 Tablespoons sriracha sauce, 2 teaspoons white sugar, 1/2 cup chopped green onions, 2 teaspoons of grated peeled ginger, 2 garlic cloves grated and 1/2 kilo of boneless chicken breasts, thighs or other parts. I wrote the ingredients out as it appeared in the magazine. I actually made a much larger batch and just eyeballed it, erring on the side of more ginger, garlic, etc. Mix the ingredients then add the chicken, toss and coat pieces all over. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.

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About an hour before serving, take the chicken out of the fridge and bring it to room temperature. Meanwhile, make the sauce for the chicken by stirring together 2 Tablespoons of sriracha sauce, two tablespoons of light soy sauce and 2 tablespoons of lime juice (I used kalamansi as there was no lime in the fridge). Set this aside. You may wish to double the recipe if you like liberally dunking your chicken in sauce, and if you are eating this with rice on the side…

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Prepare a bed of lettuce greens, romaine is recommended, and I added some cherry tomatoes and radish slices to the selection of greens. Heat up some peanut or vegetable oil in a wok or frying pan. Dredge each piece of chicken in some potato starch (didn’t have this, so I used flour, you might also try rice flour) and deep fry until just cooked, just a few minutes. The chicken will have a crisp coating (that does tend to soften soon) and the meat should be juicy but well cooked. Serve the chicken over the salad greens with the sauce on the side.

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This was really flavorful, slightly spicy, a little salty chicken and it paired beautifully with the salad greens. However, I can see it working just as well with a large bowl of white rice. Super, super easy to do, you should try this the next time you are in the kitchen. If you aren’t such a fan of spice, moderate the amounts of sriracha used, particularly in the sauce. The chicken itself isn’t too spicy, but the sauce has a bit of bite!

 

COMMENTS:

  1. Khew says:

    Yummy!

    Apr 15, 2013 | 5:55 pm

     
  2. Papa Ethan says:

    Sound interesting! Now, to find some sriracha sauce….

    Apr 15, 2013 | 6:21 pm

     
  3. Mom-Friday says:

    I love this salty-spicy chicken dish…will definitely try this one! I also love Thai red curry with boneless chicken thighs :)

    Apr 15, 2013 | 8:20 pm

     
  4. vantravelguide says:

    I love this dish, thank you for reminding me on this. Will surely have this one on my list of menu this weekend for my family. You’re number one, Marketman.

    Apr 15, 2013 | 9:13 pm

     
  5. Betchay says:

    This is similar to the asian fried chicken wings I do except I use honey instead of plain sugar.

    Apr 15, 2013 | 9:34 pm

     
  6. Elodie Amora says:

    My husband introduced me to spicy food and ever since I’ve been a big fan! I find it brings a certain zing to the dish. I won’t forget to grab a bottle of Sriracha sauce the next time I’m at the Asian store! Thanks for the recipe MM!

    Apr 15, 2013 | 11:56 pm

     
  7. Liz says:

    Hi MM. Sorry this is off topic. I need advice from you and/or your generous readers: Will my Canada tourist visa allow me to visit the US? Or do I need to obtain a US visa as well? I’ve read your posts on Vancouver and would be using that as a guide for my trip. Your blog is my inspiration in cooking and travel.
    Thanks in advance!

    Apr 16, 2013 | 12:45 am

     
  8. natie says:

    Sriracha…even the name sounds exotic and lovely to the ears…the tongue now salivates…

    Apr 16, 2013 | 1:17 am

     
  9. EbbaBlue says:

    Lahat ng ingredient meron ako at the moment.. kaya yipee, gayahin ko ito.
    Thanks.

    Apr 16, 2013 | 2:01 am

     
  10. EbbaBlue says:

    Liz: I am not 100% sure, but I don’t think your Canadian tourist visa will allow you to cross the border to U.S. My brother lives there and yes they can go, but they had a friend with a tourist visa, and they cannot take him along when they come to New York to shop.

    Apr 16, 2013 | 3:54 am

     
  11. Natie says:

    immigration is STRICT crossing TO the US..that much I know…Esp after this horrific bombing..

    Apr 16, 2013 | 6:46 am

     
  12. millet says:

    you’re right, MM..it has all the pinoy favorites – it’s chicken, it’s crunchy, and it’s sweet-salty-spicy, and made for a ton of rice! am predicting this will be one of the readers’ favorites!

    natie, horrific bombing at the marathon indeed!

    Apr 16, 2013 | 7:33 am

     
  13. cherryoyvr says:

    Sarap naman. Reminds me of Korean fried chicken.

    Liz: As per Government of Canada philippines.gc.ca website: A single entry visa allows you to enter Canada only once. This visa may also be used for repeated entries into Canada from the USA or St. Pierre and Miquelon provided you do not enter another country. Such entries must occur within the time authorized by the officer at the port of entry for your stay in Canada.

    Here’s the link.http://www.canadainternational.gc.ca/philippines/visas/visit_eligible_visite.aspx

    Good luck and hope you enjoy your visit!

    Apr 16, 2013 | 9:13 am

     
  14. cherryoyvr says:

    … and yes, you’ll still need your US nonimmigrant visa to enter the US though.

    Apr 16, 2013 | 9:39 am

     
  15. Connie C says:

    Papa Ethan: Here’s a homemade sriracha sauce recipe if you feel inclined to make some: http://whiteonricecouple.com/recipes/sriracha-recipe-chili-garlic-hot-sauce/

    Apr 16, 2013 | 10:26 am

     
  16. Papa Ethan says:

    @Connie C: Thank you very much!

    Apr 16, 2013 | 12:10 pm

     
  17. besYS says:

    TO LIZA:

    If you are a Filipino with a Canadian Single/Multiple Entry Tourist Visa, you need a US Visa to enter the USA.
    It’s better if you visit this website to better understand the US Visa.

    U.S. Department of State
    Visitor Visas – Business and Pleasure
    http://www.travel.state.gov./visa/temp/types/types-1262.html
    then click Entering the US -Port of Entry.

    I hope it will help you.

    Apr 16, 2013 | 1:28 pm

     
  18. besYS says:

    To LIZA: oopss, link provided above is broken , Please try this.

    US Department of State
    http://travel.state.gov/visa/temp/types/types_1262.html

    Click: Entering the U.S. – Port of Entry

    Additional info: Visa Waiver Program ( VWP) -allows citizen of participating countries to travel to the U.S. without a Visa.

    Apr 16, 2013 | 1:39 pm

     
  19. odasor says:

    Making this tonight!

    Apr 17, 2013 | 2:21 am

     
  20. Marketman says:

    Liz, no I don’t think your Canadian tourist visa allows you to enter the U.S., you would need a U.S. visa as well.

    Apr 17, 2013 | 6:33 am

     
  21. Liz says:

    Thanks everyone! I am tickled pink, coz now I have experienced being part of Marketmanila’s community! :-)

    Apr 17, 2013 | 10:19 pm

     
  22. Slightly Epicurean says:

    I’ll add this on my meal plan for May. =) Thanks for the idea MM! My husband will love this dish.

    Apr 18, 2013 | 12:03 pm

     
  23. Malou says:

    MM, a cooking tip I picked up from a food blog I frequent and have used ever since to get crispy coating on anything fried is to use equal parts all-purpose flour, rice flour and corn starch. This trifecta is apparently the secret behind Chinese fried cooking in restaurants. The food stays crispy even when it has cooled and regains its crispiness when reheated in a toaster oven. Works all the time!

    Apr 19, 2013 | 9:39 am

     
  24. Marketman says:

    Malou, thank you for sharing that tip! I have tried flour and cornstarch, rice flour and cornstarch, but never the “trifecta” as you put it… I will definitely try that the next time I make this dish! :)

    Apr 19, 2013 | 10:15 am

     
  25. NYC_girl says:

    It’s similar to Korean fried chicken and Anchor Bar’s crispy buffalo wings…yumm!!

    Apr 20, 2013 | 3:13 am

     
  26. jakbkk says:

    i agree with Malou’s tip as i have tried half-half flour and corn starch. i’ve read that using TAPIOCA STARCH is better although haven’t tried that one (haven’t tried searching for it at the supermarkets here in Shanghai).

    May 2, 2013 | 12:01 pm

     
  27. Shan says:

    i tried making this for today’s lunch and it was a hit! I don’t have boneless. I used bone in chicken. Added more grated ginger. I used potato flour since I always hv it in my pantry. The texture is great while it’s hot. No one complained even when it’s no longer hot and crispy. We love how it tasted! It was a blast! Thank you Marketman!

    Oct 24, 2014 | 7:40 pm

     
  28. Marketman says:

    Shan, glad to hear it worked for you! I haven’t made this in a while, you have reminded me to do so… I really like the recipe! :)

    Oct 25, 2014 | 12:34 pm

     

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