I remember opening the door of my old roomies’ apartment and smelling the intoxicating scent of Sriracha sauce bubbling on the stove the moment I stepped in the room.
We lived with our dear friends for awhile when we first moved to Austin, and one of the beautiful things they introduced us to was Spicy Sriracha Chicken, now one of the quickest, yummiest meals we make at our house.
You wouldn’t find this dish in Thailand or in a Thai restaurant, but it’s one of those foods that my Thai hubby doesn’t want to eat the leftovers right away because then it would be gone. So it stays in our fridge awhile since my hubby can’t part with it.
Si Racha is a city in Thailand, which is where the popular red rooster bottles with the green tops first got their start. When we make this recipe, we stick with that type of Sriracha sauce.
But our everyday Sriracha sauce that is always sitting on our kitchen table is labeled Sriracha Chili Sauce. Dom tells me it is the original Sriracha sauce, and the ones we see in American grocery stores are spin-offs.
The original Thai Sriracha sauce is more sweet, and not as thick or quite as spicy, which means you can slather more of it on whatever your eating. I eat Thai chili sauce with my Thai omelette, and I like to add it to non-Thai food to give it a Thai tingle: turkey and spinach quesadillas, meat lovers pizza, chicken tacos and spaghetti and bacon meatballs.
This Sriracha Spicy Chicken recipe has saved me many a night when I feel frantic to make dinner, but I didn’t prep anything earlier. If I have chicken, Worcestershire sauce, Sriracha, sugar, garlic and oil in my pantry, and two minutes to spare, I’m ready to go.
Try it out tonight, and let me know what you think!