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.
Sriracha Chicken Strips
Servings 4Ingredients
- 1.5 lbs about 2 boneless, skinless chicken breasts ($2.98)
- 1/3 cup sriracha hot sauce ($0.49)
- 1 Tbsp rice vinegar ($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 1/2 cups panko breadcrumbs ($0.65)
- a pinch each salt and pepper ($0.05)
Instructions
- 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.
- 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.
- 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.
- 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!
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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!
I found your blog via an article in February’s Popular Science. Made these tonight. DELICIOUS. Thank you : D
These were great – also made the garlic noodles, and will again!
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 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.
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!
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 :)
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!
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. ;)
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
Sriracha is Vietnamese :)
Ah, so embarrassing! I knew that :( I can’t even go back and correct that comment because it was made back on the old platform. Well, I appreciate you letting me know about the mistake anyway! :)
These look so good! Please forgive my ignorance, but what is Sriracha?
Thanks
jessyburke88@gmail.com
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!
We LOVE Siracha at our house and it’s perfect with chicken!
These look great and spicy just how I like things!
ah yes, I love putting additives in ramen! check out my Quick Ramen Bowls!
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.