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!
Total Time
30min
0.0
0 Ratings
Author: Chef's Roll
Servings:
4
Ingredients
Sriracha-Spiced Louisiana Hot Chicken
•
8
Boneless, Skinless Chicken Thighs
•
2
cups
Corn Starch
•
2
cups
All-Purpose Flour
•
1
cup
Sriracha Seasoning
•
1
tsp
Fine Sea Salt
•
as needed
Frying Oil
Slaw
•
4
fl oz
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
1.
Season Boneless, Skinless Chicken Thighs (8) with Fine Sea Salt (1/2 tsp).
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.
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.
4.
Place Sriracha Seasoning (1 cup) in a bowl and pour 1 cup of hot frying oil all over the spices.
5.
Place chicken in sriracha oil and toss carefully to coat.
6.
Mix the Fish Sauce (4 fl oz) and Lime Juice (3).
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.
8.
Plate Sriracha-spiced Louisiana hot chicken in the middle of the plate and garnish with slaw.
Author's Notes
Yields 4-8 servings.
Nutrition Per Serving
CALORIES
759
FAT
7.6 g
PROTEIN
40.5 g
CARBS
113.8 g
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