I have been a subscriber of Bon Appetit for a long time and I always love looking through all the wonderful looking recipes. When I got this months magazine in the mail, and saw that is was sriracha glazed chicken, I knew I was going to make it right away – my son Paul LOVES sriracha – so I knew he would love this.
Most of the ingredients I had, except for fish sauce – don’t use that too often! One thing I like about Bon Appetit Magazine is it makes me cook outside of my comfort zone – trying new herbs, spices, different nationalities of cuisine.
Print Sriracha glazed chicken – I cooked the cover of Bon Appetit!Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4-6 people
This is a spicy chicken - but not too spicy - just super flavorful!
Ingredients
- 1/2 cup packed light brown sugar
- 1/2 cup unseasoned rice vinegar*
- 1/3 cup hot chili paste - such as sambal oelek
- 1/4 cup fish sauce
- 1/4 cup sriracha
- 2 tsp. freshly grated ginger
- 1 1/2 pounds boneless chicken breasts, cut into 2" pieces
Instructions
- In a large bowl, add the brown sugar, rice vinegar, chili paste, fish sauce, sriracha, and ginger.
- Mix together with a whisk and set aside.
- Cut up the chicken in 1 1/2 - 2 inch pieces and add those into a ziploc bag.
- Place enough marinade to coat the chicken and marinate for 5-10 minutes.
- Meanwhile, take the rest of the marinade and put that in a pan. Bring to a boil then reduce, stirring occasionally for 7-10 minutes until the glaze thickens.
- I actually broiled these, you can certainly grill these - Place the chicken on the broiler pan or grill, and cook for a total of 10-12 minutes until cooked through.
- Baste often with the reserved glaze.
- *When you buy rice vinegar, watch to make sure you don't choose "seasoned" rice vinegar.
Usually I hog the kitchen, but for this dish, my husband joined me and we had fun putting this dinner together. Neither of us had used fresh ginger before, but after watching so many hours of TV cooking shows with me (thanks honey!) we knew to use a spoon to take the outer part off the ginger. And my husband had the great idea of using the zester to grate the ginger – that turned out great.
For those of you who are cooking for people who don’t like spicy food (2 of our kids don’t like spicy stuff) just reserve some of the chicken and put another sauce on it, we did bbq sauce for them.
I took the photo with my cell phone – was too anxious to do any fancy food plating – but believe me, this was AMAZING! Thanks Bon Appetit – another great recipe!
