Ginger Sriracha Chicken

Ginger Sriracha Chicken

A little Asian inspiration for dinner. This meal is my take on sweet and spicy chicken. This meal can not be complete without Sriracha. Let’s be honest, none of my meals are complete unless they have a dash of Sriracha in it.

This meal is quick, easy and has a ton of flavor. Perfect for when you’re craving a little Chinese take-out. If you’re like me and have late night Chinese food cravings, this is more than a perfect meal for you.

Ginger Sriracha Chicken

27 November, 2012
: 2
: 15 min
: 25 min
: 40 min
: Easy


  • 6 whole Chicken Thighs, boneless and skinless
  • Canola Oil, for frying
  • 1/4 cup Cornstarch
  • 2 tablespoons Mae Ploy Sweet Chili Sauce
  • 1 tablespoon Ground Ginger
  • 1 clove Garlic, grated
  • 1/2 cup Flour
  • 1/4 cup Cornstarch
  • 2 teaspoons Ground Ginger
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 1/2 cup Mayonnaise
  • 1/4 cup Mae Ploy Sweet Chili Sauce
  • 2 tablespoons Sriracha
  • Step 1 In a medium size bowl whisk together all marinade ingredients and toss to coat the chicken thighs, season with salt and pepper. Let sit for 15 minutes.
  • Step 2 In a shallow pan combine flour, cornstarch and ginger. Season with salt and pepper.
  • Step 3 In a heavy bottom skillet or cast iron pan add oil a half inch up on the pan, heat over medium high heat until oil reaches 350 degrees.
  • Step 4 Dip chicken thighs in flour/cornstarch mixture until coated, shake off excess. Fry in oil 4 minutes per side until chicken is golden brown, remove and drain on a paper towel lined plate.
  • Step 5 In a bowl whisk together mayonnaise, mae ploy and sriracha until smooth.
  • Step 6 With a slotted spoon dip the fried chicken into the sauce and toss to coat. Remove with a slotted spoon. Garnish with sesame seeds and serve with rice.

Savor and Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.