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    Wednesday, January 17, 2018

    Sriracha Chicken Two Ways - Glazed and Grilled and then... Why Not Glazed and Schnitzel?

     Chicken Two Ways
    The beauty of cooking for a crowd, I get many opportunities to cook so many interesting recipes
    Plus they all love spicy
    Time to make Sriracha Glazed Chicken

    The recipe calls for using the BBQ, I elected to pan fry, that worked for me
    Its up to you
    I found this recipe, once again in Bon Appetit archives
    I served it with Cauliflower Fried Rice click here for the recipe
    It also comes with a salsa, it needs it, also those flavours bouncing around in your mouth
    This of course is a Gluten Free Dinner and even I think Paleo, if that suits
    The cooking time I have instructed was for 2 large breasts. adjust if your breasts are thinner
    Nothing worse than dry chicken breast

    You will need
    12 ounces fresh chicken breast (about three small breasts) I used 2 large breasts
    3 tbsp sriracha
    juice of 1 lime
    1 tbsp honey
    pinch of garlic powder
    Olive oil

    Sea Salt

    For salsa
    2 cups mango, diced
    1 cup avocado, diced
    2 tbsp fresh cilantro, minced
    juice of 1 lime
    1 tbsp red onion, finely diced
    Sea salt and pepper to taste
    2 tablespoons olive oil

    In a small bowl, add Sriracha, lime juice, honey and garlic powder.
    Whisk to combine, set aside.
    Pat chicken breast dry
    with a paper towel
    Season with a little sea salt
    Add 2 tablespoons olive oil into med hot pan
    Place chicken breast in the pan
    Brush top side with sriracha sauce
    After about a minute
    Turn and cook for about 3-4 minutes
    Meanwhile brush the exposed side with the sauce

    Turn again and cook for another 3-4 minutes
    Meanwhile brushing with glaze on each turn
    Probably one more turn and test the chicken for doneness
    Pop a sharp knife into the thickest part of the breast…Just to halfway
    Hold for 10 seconds
    Remove place to your bottom lip…if it’s hot
    Chicken is done
    Remove from pan and let sit for about 5 minutes

    This chicken is also nice served at room temperature, 

    Meanwhile make the salsa
    Just combine all of the ingredients

    This chicken is particularly good served with
    The Cauliflower Fried Rice. Click here for the recipe
     Pop the salsa on top
    Now of course, I had leftover sauce
    And two more chicken breasts

    Why not make Chicken Schnitzel 
    Not Gluten Free  this time, but it could be if you use Gluten Free Flour and Breadcrumbs
    The Sriracha Flavour was just perfect
    No heat, just the flavour

    You need
    Sea Salt
    Sriracha Sauce

    Rice Bran Oil for frying

    So I sliced the breast into thin escalopes
    Seasoned them with some Sea Salt
    Brushed them with the remaining sriracha sauce on both sides
    Dipped them in flour
    Then into beaten egg
    Then into bread crumbs
    You can do this step earlier in the day and keep covered in the fridge
    All very simple now
    Remove from fridge
    Heat about 1/2 cup rice bran oil

    Don't they look beautiful
    I served this with roast baby potatoes and Broccoli
    A little squeeze of lemon on the top, maybe a sprinkling sea salt flakes
    Dinner is served

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