sriracha chicken strips $4.55 recipe / $1.14 serving
I saw this recipe for Sriracha Chicken Strips one day while stumbling around on the internet and, being the Sriracha lover that I am, I immediately bookmarked it for later use. Jenny's Idea for marinading chicken in Sriracha is absolute genius. The vinegar in the Sriracha and the little bit added to the marinade tenderizes the chicken as it sits so you end up with a super moist and tender chicken strip after cooking. The other reason that I wanted to try these is because back when I made Coconut Chicken Strips I wondered if they would work baked instead of pan fried and this recipe does just that. The result? VERY crunchy on the outside and super moist on the inside. Success!These chicken strips are super spicy so if you've got a bad case of GERD, maybe try the Coconut Chicken Strips instead. I made some sauteed bok choy and Garlic Noodles to serve with the spicy chicken strips and they balanced the heat perfectly. What a meal!
I made a couple of minute changes to the original recipe like using fresh ginger and garlic in the marinade and adding a flour dredge step to the breading process.
Total Recipe cost: $4.55
Servings Per Recipe: 4 (3 strips each or half a chicken breast)
Cost per serving: $1.14
Prep time: 20 min. (marinate for 1-4 hrs) Cook time: 30 min. Total: 50 min.
| INGREDIENTS | COST | |
| 2 (about 1.5 lbs.) | boneless, skinless chicken breasts | $2.98 |
| 1/3 cup | sriracha hot sauce | $0.49 |
| 1 Tbsp | rice vinegarc | $0.05 |
| 1 inch | peeled and grated ginger | $0.11 |
| 1 clove | garlic, minced | $0.06 |
| 1 large | egg | $0.12 |
| 1 cup | all-purpose flour | $0.04 |
| 1.5 cups | panko bread crumbs | $0.65 |
| a pinch each | salt and pepper | $0.05 |
| TOTAL | $4.55 | |
STEP 1: In a resealable container combine the Sriracha, rice vinegar, minced garlic and grated ginger. Slice the chicken breasts diagonally into 6 strips each and mix to coat in the Sriracha marinade. Cover the container with the marinade and chicken and refrigerate for at least 1 hour.
STEP 2: Preheat your oven to 400 degrees. Set up your dredging station by getting three bowls. Fill the first with the all-purpose flour, in the second whisk the egg and 1 Tbsp of water and in the third bowl place the panko bread crumbs. Also get a clean plate or dish ready to hold the breaded chicken strips.
STEP 3: Taking one chicken strip from the marinade at a time, wipe off the excess Sriracha then dip to coat in the flour, then the egg and lastly the panko crumbs. Make sure all surfaces of the chicken strip get covered with each. Gently place the breaded strip on the clean plate and move on to the next one. This is messy and your hands will get coated so make sure you won't get interrupted before you begin.
STEP 4: Once all of the strips are breaded, place them on a baking sheet lined with foil and bake for 20 minutes at 400 degrees. After 20 minutes, turn the oven on to broil and broil for about 5 minutes on each side. Watch the strips during the broiling process. When they get golden brown, pull them out, flip them and wait for the second side to get golden (about 5 minutes each side). Let the strips cool slightly before serving!
Step By Step Photos
Here is the simple marinade, just four ingredients. Sriracha sauce is so common now you can find it at almost any grocery store (bottle on the left, aka "rooster sauce").
Slice the chicken breasts on a diagonal into 6 strips each. Mix the sliced chicken into the marinade and refrigerate for at least one hour.
Here is the breading station. I have the marinaded chicken on the left, three bowls, each with one of the breading layers (flour, egg, panko) and a clean dish to set the finished strips on. Preheat your oven to 400 before breading and it will probably be ready to go by the time you're finished.
Here are the breaded chicken strips before baking. The panko is barely holding on there so don't handle them a whole lot before baking them. Transfer them to a baking sheet and cook for 20 minutes at 400 then broil for 5 minutes on each side (this will firm up the bottom which can get soggy).
I served my chicken strips with sauteed bok choy and garlic noodles. PERFECT!
40 comments:
Delightful! I actually made chicken strips with a panko and pecan breading that I dipped in sriracha earlier this week-- this looks much more efficient and uniformly spiced! Sriracha is one of my favorite accompaniments ever. I admit, I now and again have some ramen, and you haven't known the possibilities of those little packages until you've tossed in some scallions and sriracha. Perfect anti-cold comfort food.
ah yes, I love putting additives in ramen! check out my Quick Ramen Bowls!
These look great and spicy just how I like things!
We LOVE Siracha at our house and it's perfect with chicken!
Marinating in Siracha IS genius! These sound amazing.
By the way, your blog is amazing. I have a lot of your recipes bookmarked and I know that this is going to be very useful for me when I move into my apartment and have to start cooking on my own!
These look so good! Please forgive my ignorance, but what is Sriracha?
Thanks
jessyburke88@gmail.com
oh, sorry! I meant to write that into the recipe but I forgot. Sriracha is a Thai hot sauce... it's great on everything and you can get it at almost any store now (in the asian food section). Here is a wikipedia link:
http://en.wikipedia.org/wiki/Sriracha_sauce
Hi there! I found this recipe/blog via foodgawker last week. I just wanted to let you know that I made these tonight, along with your garlic noodles, and they both were fantastic! Thanks so much for sharing and I will be back again. ;)
I made these last night, and while they were pretty great, I had a couple of things I will do differently next time. (Because oh yes, I will be making them again.)
I had a problem with the strips sticking to my foil. I will definitely use non-stick spray on the foil next time.
The cooking time seemed to be a little too extensive for having strips of chicken. While they did turn out crispy, they also turned out rather dry. I may cut the bake time in about half next time around.
Thanks for the recipe!
i love your blog! i will be making these soon because i love love love sriracha! it tastes good on bratwursts, on pizza, and even hamburgers :)
This looks like a quick and easy recipe. I will definitely give it a try. I just hope it will turn out good so I can also post it in my blog. Thanks for sharing!
These look really great! I really enjoy looking through your blog and seeing what you come up with; I'm not really a cook, but you explain things really well and inspire me to try more things (and escape from the prepared dinners section of the grocery store!).
I do have a question - is $2/lb a standard price for boneless chicken breasts in your area, or are you buying in bulk? I've never seen boneless chicken breasts in the regular stores near me for less than $5.99/lb, but I don't know if I'm just not looking in the right stores, or if that's living-in-Los-Angeles surcharge.
Yes, I buy chicken in 5 lb. packs. I save at least $1.50 per pound by buying the larger pack. If you buy one or two pounds at a time the price is outrageous! When I get the pack home, I just split it up into freezer bags with 2 breasts per bag so I can take out the amount I need later to thaw. Just remember to label the bags with the date and item and of course remember that you have the chicken in the freezer to use! It's nice later on to have the meat already there so you barely have to spend/buy anything to make a meal!
These were great - also made the garlic noodles, and will again!
I found your blog via an article in February's Popular Science. Made these tonight. DELICIOUS. Thank you : D
I've experimented a bit more with your recipe, and I think I have narrowed down why my chicken was coming out so dry. If you add some oil to the marinade, say a couple of tablespoons, the chicken comes out perfectly moist!
If you don't want to go through the work of breading these suckers, they are great on the grill as well!
I tried these a few weeks ago - delicious! They were quite spicy - keep a glass of milk nearby! =)
This is great idea- I can't wait to try them!
Great blog, by the way! Very useful for those of us a little strapped for cash!
These were so good the first time we made them, we are making them again tonight!
I have lost track of the days, since leftovers made for repeat dinners lol
I am gonna say day#10 since I will be going shopping on Saturday.
Ok, for the review. Quote from the hubby 'This is the best thing yet!' Yeah, from the fussy eater, who always whined about leftovers. He took the rest for his lunch.
Spicy, but not crazily so. They practically explode with flavour on contact though. My mouth was watering just from the marinade. I had no problem with the cooking time (30mins total, with 5/5 of that on broil for each side), but I left them to marinate for 4 hours, so there was no chance of them getting dry :-)Used the Thai chili dipping sauce, that I had leftover from the coconut chicken.
Paired it with the Jalapeno bacon cheesy stuffed potatoes of awesomeness!! That is there new name lol.
SIDENOTE: We have decreased our grocery bill by 245$ to 105$ from the usual 350$. Yeah thats right, to anyone who reads this, If you like her recipes, shop with a grocery list of the ingredients, I kept expecting to run out of food at the end of the week and I still havent yet, as well as I have not thrown out one single container of leftovers, since they are getting taken to lunch or had for the next days dinner. They are THAT good.
Sorry for the novel, but Beth, you have started a very good thing here <3
Can I use regular bread crumbs? I have a full thing in my cupboard thats why... and also what do you think about ginger that is in the tube you buy in the fresh produce isle?
Yep, you can uses regular bread crumbs. They'll just have a heavier texture than the panko.
This Recipe was amazing. Thank you for this!
In this past week I've tried both this recipe and the coconut chicken recipe and loved them both. I changed this one up a little bit because, 1. i love coconut and 2 the coconut chicken called for less flour. I did the dredging from the coconut chicken for this recipe and marinated already cooked Tyson chicken breasts for a day. Its soo yummmy!!! Thank you!
We loved these, but should have watched them more closely. Next time we want to try the same preparation with zucchini slices. Marinading in sriracha was a great idea!
For Love of Sriracha - join the Facebook page today!!!
Was ecstatic to see this receipe since I pretty much live off Sriracha. *(I found that it is a great salad dressing substitute!) -However I was disappointed in the outcome. Not only was lack of heat, but complete lack of flavor. (Which I'm surprised, since I marinated the strips overnight). I ended up having to drizzel the baked chicken strips in Sriracha for some taste.
I'll have to play around with this.
just came across your blog and love it very much!
I made this last week, and the chicken was delicious! The marinade flavors nicely compliment each other. My boyfriend loved this too, and since he loves dips, I made a simple dipping sauce mixing ketchup and sriracha for the chicken. I served this with blanched asparagus and green beans.
I just made this and it was fantastic! The one tip i'd like to give is to cook the strips on a cooling rack on top of a cookie sheet. This helps them to not be soggy (they turned out PERFECTLY crispy!)
thanks for the recipe!
also the broiling made my smoke detector go off, but I blame myself for that one.
Can you use Red Wine vinegar with the marinade?
Red wine vinegar might be too strong for this. Rice vinegar is neutral and very light.
this might sound like a weird question...but these can be marinated longer than 4 hours right? i can marinate them the night before?
thanks :)
Not a stupid question :) Although I haven't tried marinating them that long, I think it should be fine.
Do you like squash? I found a recipe for butternut squash fries with sriracha and i thought of you since you use that sauce often and your site is really what introduced me to sriracha sauce. You should try them if you like squash.And i seriously need to try these chicken tenders soon, I love anything with sriracha and I love every recipe I've tried from your site. :)
Good recipe, I loved it!
I've made this recipe dozens of times (because it's delicious), but what always happens is that my breading sticks in little pieces to the foil and parts of it come off. My chicken looks like it has bald spots. What am I doing wrong?
Anonymous - It's hard to say, but I would try wiping off more of the marinade before breading the chicken strips and try coating the foil with a good dose of non-stick spray.
Girl... you've got it going on in the kitchen! Bravo.
I accidentally left these in the oven too long and burnt them a little bit, but I just dipped them in more sriracha so I couldn't even taste any burnt breading on account of the pain.
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