I am totally joining the Sriracha club. I had never tried it before and it got to the point where I could no longer ignore the flood of recipes and sriracha enthusiasm. Our tiny grocery store doesn’t even carry it, but on my weekend shopping pilgrimage* I actually found some at Target. I like Target way too much. Anyways…
Now that I’ve tried Sriracha I can see what all the fuss is about. It certainly has a kick to it (especially by midwestern standards) but its not overwhelmingly hot. Another thing I really like about it is that its such a great combination of flavors on its own so you don’t need a lot of other stuff to make for an interesting dish. This baked chicken dish, for example, only has 4 ingredients: chicken, sriracha, honey and panko. Factor that in with the fact that it’s delicious and takes less than half an hour to prepare, and we have a blog worthy recipe my friend.
*Because I live and work in the same small town, leaving town is more than a shopping trip. It’s a shopping pilgrimage.
For dipping, I have some extra Sriracha on the side, and honey + mustard sauce, which is 1:1 honey:mustard and is different than “honey mustard sauce” which usually contains mayo.
When I try a new thing I like to research it a little, and I found this very interesting story: Where Sriracha hot sauce is made: See inside the controversial Irwindale Factory . I work in a marketing department and so its interesting to me that Sriracha CEO David Tran is quoted saying A) he’s an advocate for making your own sriracha and B) they don’t advertise because they don’t want to become too popular. That’s not something you hear very often!
Recipe adapted from Betty Crocker
Sriracha and Honey Baked Chicken Tenders
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
- 12-16oz chicken tenders
- 1/4 cup sriracha sauce
- 1/4 cup honey
- 1 cup panko crumbs
- 2 tablespoons olive oil
|1.||Preheat oven to 425°f|
|2.||Mix honey and sriracha in a bowl, then add chicken and mix to coat. Put panko in a plastic bag, and add chicken one piece at a time (dont dump in extra sauce). Shake bag to coat chicken.|
|3.||Cover a baking tray in tinfoil then coat lightly with some of the olive oil. Arrange tenders in single layer on tray. Lightly brush or pour just a small amount of olive oil over the chicken pieces.|
|4.||Cook tenders in preheated oven for 7 minutes. Remove them, flip pieces and cook for another 6-9 minutes until no longer pink in the middle.|