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!

  • Ingredients
  • Method
  • 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
  1. Hammer the chicken to about 2 cm thick
  2. Add spices to a food bag with the cornflour and some seasoning then place the chicken inside
  3. 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
  4. Pop in the fridge for at least 15 mins or half a day if you can
  5. 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.
  6. Drain the potatoes, pat dry and toss in olive oil, salt and pepper
  7. Bake the fries at 200 degrees C for around 20 mins. At this point take the chicken out of the fridge
  8. 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.
  9. With the chicken cooked put some Sriracha on top of it follow by the cheese. Grill until bubbling
  10. Plate up the chicken and the chips. Add Franks Lime Hot sauce to the chips and more Sriracha to the chicke