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 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.
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.
just came across your blog and love it very much!
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.
For Love of Sriracha – join the Facebook page today!!!
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!
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!
This Recipe was amazing. Thank you for this!
Yep, you can uses regular bread crumbs. They’ll just have a heavier texture than the panko.
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?
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
These were so good the first time we made them, we are making them again tonight!
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!
I tried these a few weeks ago – delicious! They were quite spicy – keep a glass of milk nearby! =)
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!