Double Sriracha chicken
This is an old favourite. I make it quite often but never write down how much spice etc. goes into the chicken. Instead I just pick whatever I fancy at the time, throw it in a food bag with the chicken and leave to marinade.
The fries are super simple too – tossed in olive oil with salt and pepper then oven baked.
A double hit of Sriracha and Franks Lime Hot Sauce tie it all together.
Whilst this isn’t the healthiest thing I make, not deep frying anything means that health wise it’s not too bad. And it certainly satisfies your chicken and chips craving!
- Potato sliced into fries
- Chicken breast flattened with a meat hammer
- Foot bag filled with spiced of your choice and 2 tsps of cornflour
- Cheese of your choice - I love maasadam / gouda for this
- Sriracha sauce
- Franks hot sauce
- Olive oil
- Salt and pepper
- Coconut oil
- Hammer the chicken to about 2 cm thick
- Add spices to a food bag with the cornflour and some seasoning then place the chicken inside
- Get rid of all the air from the bag before sealing (you don't want this exploding!) and rub the spices all over the chicken
- Pop in the fridge for at least 15 mins or half a day if you can
- Slice the potato into fries. Leave the skin on as there's loads of flavour in it. Place the fries in cold water for anything up to an hour.
- Drain the potatoes, pat dry and toss in olive oil, salt and pepper
- Bake the fries at 200 degrees C for around 20 mins. At this point take the chicken out of the fridge
- When the chill has come off the chicken, add to a really hot frying pan with coconut oil in it. Cook for about 3 mins either side. The goal here is to not touch it, and not turn it any more than once to preserve the crust.
- With the chicken cooked put some Sriracha on top of it follow by the cheese. Grill until bubbling
- Plate up the chicken and the chips. Add Franks Lime Hot sauce to the chips and more Sriracha to the chicke