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SideChef
Recipes
Dairy-Free
Sriracha-Spiced Louisiana Hot Chicken
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12 INGREDIENTS • 8 STEPS • 30MINS

Sriracha-Spiced Louisiana Hot Chicken

Recipe
San Diego made, Louisiana inspired! Seasoned and fried to perfection, this hot dish is served with a fresh slaw made from shredded cabbage, sliced red radishes, cilantro, mint, lime, and Thai Kitchen Fish Sauce. It’s like a summer Southern road trip for your taste buds!
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Chef's Roll
Chef's Roll is a global chef community consisting of Michelin-starred Chefs to culinary students. Our Test Kitchen Chefs create recipes to inspire and educate our Chefs and now we are creating recipes
http://www.chefsroll.com
San Diego made, Louisiana inspired! Seasoned and fried to perfection, this hot dish is served with a fresh slaw made from shredded cabbage, sliced red radishes, cilantro, mint, lime, and Thai Kitchen Fish Sauce. It’s like a summer Southern road trip for your taste buds!
30MINS
Total Time
$3.12
Cost Per Serving
Ingredients
Servings
4
us / metric
Sriracha-Spiced Louisiana Hot Chicken
Boneless, Skinless Chicken Thigh
8
Boneless, Skinless Chicken Thighs
Corn Starch
2 cups
Corn Starch
All-Purpose Flour
2 cups
All-Purpose Flour
Sriracha Seasoning
1 cup
Sriracha Seasoning
I used McCormick®
Fine Sea Salt
1 tsp
Fine Sea Salt
I used McCormick Culinary® Sea Salt Mediterranean Fine Grind
Frying Oil
as needed
Frying Oil
for frying
Slaw
Fish Sauce
4 fl oz
Fish Sauce
I used Thai Kitchen® Premium Fish Sauce
Lime
3
Limes, juiced
Green Cabbage
1 cup
Shredded Green Cabbage
Baby Red Radish
2
Baby Red Radish, thinly sliced
Fresh Cilantro
1/2 cup
Fresh Cilantro
Fresh Mint
1/2 cup
Fresh Mint
Nutrition Per Serving
VIEW ALL
Calories
759
Fat
7.6 g
Protein
40.5 g
Carbs
113.8 g
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Sriracha-Spiced Louisiana Hot Chicken
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Chef's Roll
Chef's Roll is a global chef community consisting of Michelin-starred Chefs to culinary students. Our Test Kitchen Chefs create recipes to inspire and educate our Chefs and now we are creating recipes
http://www.chefsroll.com

Author's Notes

Yields 4-8 servings.
Cooking InstructionsHide images
step 1
Season Boneless, Skinless Chicken Thighs (8) with Fine Sea Salt (as needed).
step 2
Season the Corn Starch (2 cups) and All-Purpose Flour (2 cups) mixture with Fine Sea Salt (as needed). Coat the chicken in the mixture.
step 2 Season the Corn Starch (2 cups) and All-Purpose Flour (2 cups) mixture with Fine Sea Salt (as needed). Coat the chicken in the mixture.
step 3
Fry the chicken in Frying Oil (as needed) at 365 degrees F (185 degrees C) for 7-8 minutes or till golden brown. Set aside.
step 3 Fry the chicken in Frying Oil (as needed) at 365 degrees F (185 degrees C) for 7-8 minutes or till golden brown. Set aside.
step 4
Place Sriracha Seasoning (1 cup) in a bowl and pour 1 cup of hot frying oil all over the spices.
step 4 Place Sriracha Seasoning (1 cup) in a bowl and pour 1 cup of hot frying oil all over the spices.
step 5
Place chicken in sriracha oil and toss carefully to coat.
step 6
Mix the Fish Sauce (4 fl oz) and Lime Juice (3).
step 7
Toss the Green Cabbage (1 cup), Baby Red Radish (2), Fresh Cilantro (1/2 cup), and Fresh Mint (1/2 cup) in the mixture.
step 7 Toss the Green Cabbage (1 cup), Baby Red Radish (2), Fresh Cilantro (1/2 cup), and Fresh Mint (1/2 cup) in the mixture.
step 8
Plate Sriracha-spiced Louisiana hot chicken in the middle of the plate and garnish with slaw.
step 8 Plate Sriracha-spiced Louisiana hot chicken in the middle of the plate and garnish with slaw.
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Tags
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Dairy-Free
American
4th of July
Comfort Food
Lunch
Chicken
Shellfish-Free
Dinner
Game Day
Labor Day
Memorial Day
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