San Diego-made, Louisiana-inspired – that’s Test Kitchen Chef Mikel Anthony’s Sriracha-Spiced Chicken appetizer! Seasoned with McCormick Culinary® Sriracha Seasoning and McCormick Culinary® Sea Salt Mediterranean Fine Grind and fried to perfection, this hot dish is served with a fresh slaw made from shredded cabbage, sliced red radishes, cilantro, mint, lime and Thai Kitchen Fish Sauce. It’s like a summer Southern road trip for your taste buds!
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with McCormick for Chefs.
Yield: 4-8 Servings
INGREDIENTS
Sriracha Spiced Louisiana Hot Chicken
- 8 ea. Chicken thighs
- 1 part Cornstarch
- 1 part Flour
- 1 cup McCormick Culinary® Sriracha Seasoning
- 1 cup Frying oil
- 1 tsp. McCormick Culinary® Sea Salt Mediterranean Fine Grind
Slaw
- 1 cup Cabbage, shredded
- 2 ea. Red radishes, sliced thinly
- ½ cup Cilantro
- ½ cup Mint
- 4 oz. Thai Kitchen Fish Sauce
- 3 ea. Limes
INSTRUCTIONS
For the Sriracha Spiced Louisiana Hot Chicken:
- Season chicken thighs with McCormick Culinary® Sea Salt Mediterranean Fine Grind.
- Season the cornstarch flour mixture with McCormick Culinary® Sea Salt Mediterranean Fine Grind.
- Fry until cooked through. Set aside.
- Place McCormick Culinary® Sriracha Seasoning in a bowl and pour 1 cup of hot frying oil all over spices.
- Place chicken in McCormick Culinary® Sriracha Seasoning oil and toss carefully to coat.
For the Slaw:
- Mix the Thai Kitchen Fish Sauce and lime juice.
- Toss all the ingredients in the mixture.
For Serving:
- Plate sriracha spiced Louisiana hot chicken in the middle of the plate and garnish with slaw.
For more flavorful inspiration, visit: www.mccormickforchefs.com
