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!
Making these for lunch and then going to make the Italian Wonderpot recipe for dinner! :) (with shrimp added near the end)
The only change I made to this recipe, is I added a tiny bit of honey to the Sriracha sauce. Just one small squeeze of it, and mixed well
Can sriracha be substituted for any hotsauce or is it totally vital here? I have hot sauce from my work — a taco place called Moe’s — and I want to know if i could use that instead.
Sriracha definitely has a unique flavor. That being said, you could use a different hot sauce and the chicken strips will just be flavored like that sauce instead of Sriracha. :) Oh, and you might not need that rice vinegar because some other hot sauces (like tabasco style) tend to have more vinegar than Sriracha.
Just made this tonight with the Bok Choy and Garlic Noodles for my wife and kids. Everyone loved it! I wasn’t able to turn the chicken as it was stuck to the foil, so they weren’t as pretty as Beth’s but still tasted great. Love love love your site Beth!!
Easy and delicious – which happen to be my two major requirements for any recipe. Kudos to Anonymous up there for the cooling rack baking suggestion – worked like a charm. Came out nice and crunchy with no broiling. (Hooray for eliminating a step!) Definitely adding these to the regular rotation.
I just made these and they were awesome! I thought there was a good amount of flavor but I could go even spicier. I only marinated my chicken strips for an hour, marinating longer should give them more flavor, right?
I ate these with ramen tonight because it’s late and I got lazy, but when I have the leftovers, I’ll make some rice and veggies to go with. Yum!
Just had these for dinner. They are the bomb!! Family loved them. I brown my panko in the oven before breading, so they have a nice “browned” color. Cooked them for 30 min, with no broiler. Perfect!
I made these one day and they were amazing! I actually added a 4th station to the dredging station and used up a little dry ranch mix! It was so good!
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.
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?
Good recipe, I loved it!
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. :)
Not a stupid question :) Although I haven’t tried marinating them that long, I think it should be fine.
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 :)
Red wine vinegar might be too strong for this. Rice vinegar is neutral and very light.
Can you use Red Wine vinegar with the marinade?