Sriracha-Spiced Louisiana Hot Chicken

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Sriracha-Spiced Louisiana Hot Chicken

8

Boneless, Skinless Chicken Thighs

2 cups

Corn Starch

2 cups

All-Purpose Flour

1 cup

Sriracha Seasoning

I used McCormick®

1 tsp

Fine Sea Salt

I used McCormick Culinary® Sea Salt Mediterranean Fine Grind

as needed

Frying Oil

for frying

Slaw

4 fl oz

Fish Sauce

I used Thai Kitchen® Premium Fish Sauce

3

Limes , juiced

1 cup

Shredded Green Cabbage

2

Baby Red Radish , thinly sliced

1/2 cup

Fresh Cilantro

1/2 cup

Fresh Mint

Cooking Instructions

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Step 1

Season Boneless, Skinless Chicken Thighs (8) with Fine Sea Salt (1/2 tsp) .

Step 2

Season the Corn Starch (2 cups) and All-Purpose Flour (2 cups) mixture with Fine Sea Salt (1/2 tsp) . 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 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 8

Plate Sriracha-spiced Louisiana hot chicken in the middle of the plate and garnish with slaw.