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. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


Yield: 4-8 Servings  

INGREDIENTS

Sriracha Spiced Louisiana Hot Chicken

Slaw

  • 1 cup Cabbage, shredded
  • 2 ea. Red radishes, sliced thinly
  • ½ cup Cilantro
  • ½ cup Mint
  • 4 ozThai Kitchen Fish Sauce 
  • 3 ea. Limes

 INSTRUCTIONS

For the Sriracha Spiced Louisiana Hot Chicken: 

  1. Season chicken thighs with McCormick Culinary® Sea Salt Mediterranean Fine Grind.
  2. Season the cornstarch flour mixture with McCormick Culinary® Sea Salt Mediterranean Fine Grind.
  3. Fry until cooked through. Set aside.
  4. Place McCormick Culinary® Sriracha Seasoning in a bowl and pour 1 cup of hot frying oil all over spices.
  5. Place chicken in McCormick Culinary® Sriracha Seasoning oil and toss carefully to coat.

For the Slaw: 

  1. Mix the Thai Kitchen Fish Sauce and lime juice.
  2. Toss all the ingredients in the mixture.

For Serving:  

  1. Plate sriracha spiced Louisiana hot chicken in the middle of the plate and garnish with slaw.

 

For more flavorful inspiration, visit: www.mccormickforchefs.com 

 

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