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Adjust Servings:
Ingredients for chicken
250 gms Boneless Chicken Breast Pieces
2 cups Buttermilk (Chaas)
2 cups Plain Flour (Maida)
1 tbsp Sriracha Sauce
1 tbsp Coriander (Kothmir)
1 tbsp Tomato Ketchup
1 tsp Red Chilli Powder
1/4 tsp Black Pepper Powder
Salt (To taste)
Vegetable Oil (For frying)
ingredients for dipping sauce
1/2 cup Sriracha Sauce
2 tbsp Honey
1 tbsp Roasted White Sesame seeds (bhuni safeed til)
1 Garlic cloves (Grated)
Sriracha chicken strips

Sriracha chicken strips


  • Ingredients for chicken

  • ingredients for dipping sauce



Sriracha is another Thai sauce that I absolutely love. It is made from chilli peppers, vinegar, garlic, salt and sugar and while it definitely has the heat from the chillies it also has these intense garlicky notes and a mild sweetness. It’s named after the city of ‘Si racha’, that’s where it originated from. It is also widely used in Vietnamese cuisine.

For my Sriracha chicken strips, I marinated the chicken with some Sriracha sauce and tomato ketchup and deep fried the strips using the double dipping method. (On a side note the double dipping method never fails in giving me the crunchiest chicken; so i absolutely love it!)  

Once i had my perfectly crunchy chicken strips, (few of which i gobbled up just like that probably because the fragrance they created while I fried them was just so absolutely tempting!) I went ahead and made a Sriracha based dipping sauce (because hey! this is a Sriracha chicken strips recipe!). This dipping sauce can be used with a variety of dishes like fritters, meatballs, chicken wings (goes really well with chicken wings) and it can also be used as a salad dressing; and I am sure I will be able to find more ways to use it, I will share with you guys when I do find them! 




Cut chicken into 1 inch thick strips.


Add 1 cup of buttermilk to the chicken strips along with a pinch of salt in a resealable plastic bag or a bowl and cover the bowl with a cling film and refrigerate for atleast 1 hour. (you can keep it overnight too)


Drain the buttermilk before marinating the chicken.


Marinate the chicken pieces with 1 tbsp of Sriracha sauce, 1 tbsp of tomato ketchup, 1/4 tsp of freshly crushed black pepper, chopped coriander and a pinch of salt. Set aside for 1 hour.


Prepare your dipping station by combining the flour and red chilli powder along with a little salt, and divide into two bowls; make a third bowl for buttermilk.


Place your chicken , 1st bowl with flour , buttermilk and second bowl of flour in that order.


Heat oil on medium flame for deep frying the chicken in a deep bottomed pan.


For frying: dip a chicken piece well into the flour mixture(bowl 1) to get an even coating, dip it into buttermilk and again into the flour mixture (bowl 2).


Once the oil is hot enough, deep fry the chicken on medium flame; do not fry on high flame as doing so might leave the chicken uncooked from inside.


For the dipping sauce: Mix all the ingredients for the dipping sauce in a bowl.


Tips: Do not skip the buttermilk brine because it ensures your chicken remains tender from inside when you fry it.

Sana Sayyed

Food Blogger | Recipe Developer | Chilli Addict | Lawyer | Spice Lover

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