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Sriracha Chicken

Sriracha sauce is known for its fieriness. If you can tolerate so much spiciness, this dish is for you. The surprise element here is pineapple which balances the fieriness.

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Main ingredients Sriracha sauce, Boneless chicken leg, Pineapple, Garlic paste, Dark soy sauce, Lemon juice, Red chilli flakes, Corn flour, Chicken stock
Cuisine Oriental
Course Main course chicken
Prep time 20-25 minutes
Cook time 15-20 minutes
Serve 4
Taste Spicy
Level of cooking Easy
Others Non vegetarian

Ingredients

  • 2 tablespoons Sriracha sauce
  • 500 grams boneless chicken leg, cut into 2 inch pieces
  • 200 grams pineapple, cut into 1 inch pieces
  • 1 tablespoon garlic paste
  • Salt to taste
  • ¼ teaspoon dark soy sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon oil
  • Iceberg lettuce leaves as required
  • Micro greens for garnish
  • Sauce
  • 1 tablespoon finely chopped garlic
  • ¼ teaspoon red chilli flakes
  • Salt to taste
  • 2 tablespoons Siracha sauce
  • ¼ teaspoon dark soy sauce
  • 1½ tablespoons corn flour
  • 1¼ cups chicken stock  

Method

  1. Take chicken in a large bowl, add pineapple, garlic paste, Siracha sauce, salt, dark soy sauce and lemon juice and mix well. Set aside to marinate for 10-15 minutes.
  2. To make the sauce, mix together garlic, red chilli flakes, salt, Siracha sauce, dark soy sauce, corn flour and chicken stock in a bowl. 
  3. Thread the chicken and pineapple pieces alternatively on to skewers. 
  4. Heat oil in a non-stick grill pan. Place the skewers and cook on high heat for 2-3 minutes. Flip and cook the other side for 2-3 minutes as well. Continue to cook, flipping in between, till done. 
  5. To make the sauce, heat a non-stick pan. Add the chicken stock mixture and mix well. Cook, stirring, for 4-5 minutes or till the mixture thickens.
  6. Arrange a layer of lettuce on a serving plate. Place the skewers on it and drizzle some of the prepared sauce over them. Garnish with micro greens and serve hot with the remaining sauce. 
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