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sriracha (rooster) sauce

sriracha

In my January 9, 2010 blog post I spoke of the wonders of sriracha sauce and provided a link to a Bon Appétit article. If you haven’t had a chance to read the article yet, please go back to that post and do so. Chef Stuart Brioza provided a recipe for chicken lettuce wraps with the article. We had them over the weekend and… WOW!  I made a couple very minor changes; for instance – like everyone I know, I love the P.F. Chang’s lettuce wraps with crispy crunchy iceberg lettuce, so I used iceberg instead of the romaine called for by Chef Brioza. One thing I would not dream of changing is the sauce, in fact, I am going to keep this sauce on hand, and have it with everything I eat! Really, it’s just that good!

Sriracha-Soy Fried Chicken in Lettuce Leaves

Recipe by Stuart Brioza – January 2010 Bon Appétit

click here

watch Sauce
2 tablespoons sriracha sauce
2 tablespoons soy sauce
2 tablespoons fresh lime juice

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1/2 cup minced green onions
3 tablespoons soy sauce
2 tablespoons sriracha sauce
2 teaspoons sugar
2 teaspoons peeled and  finely grated fresh ginger
2 garlic cloves, peeled and finely minced
1 pound skinless boneless chicken breasts, cut into 1-inch cubes

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12 large crisp iceberg lettuce leaves
1/2 cup (loosely packed) fresh mint leaves
1/2 cup (loosely packed) fresh cilantro leaves

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Peanut oil
1/2 cup potato starch*
Salt and freshly ground black pepper

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acquistare levitra Calabria Sauce: Whisk sriracha, soy, and lime juice in a small bowl, set aside.

go to link Chicken: Whisk all ingredients, except chicken, in small bowl. Pour into a gallon-size zip-lock bag, add chicken; toss to coat.  Chill at least 4 hours and up to 1 day, turning occasionally.

levitra originale miglior prezzo garanzia Garnishes: Arrange lettuce leaves and herbs in separate piles on large platter, leaving room for chicken and sauce.

fry setup

dove acquistare viagra generico 100 mg a Napoli Frying: Pour enough oil into heavy and deep medium saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350 degrees.

Place a strainer over a bowl. Remove chicken from refrigerator and pour chicken into the strainer. Discard liquid that accumulates in the bowl.

Place potato starch on a plate. Working in batches, add drained chicken pieces to potato starch and toss to coat. Shake off excess potato starch. Fry chicken in small batches until cooked through, stirring often to separate chicken pieces, about 4 minutes per batch. Transfer chicken to paper towels and quickly season with salt and pepper.

Place chicken and sauce on platter with garnishes. Serve, allowing guests to fill lettuce leaves with chicken, herbs, and sauce.

*Available in the kosher or baking aisles of most grocery stores.

Serves 6

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3 comments

1 Ronnie Jaap { 01.21.10 at 9:01 AM }

Hey Linda, Where do we get the sriracha sauce? Sounds great! R

2 Linda Hopkins { 01.21.10 at 10:08 AM }

Hey Tennessee, glad to know you arrived in Nashville safely, not get off my blog and get to your seminars and buy clothes! Rooster sauce can be found in the Asian aisle of any old grocery store! Plus we’ll find it when we go to Ranch 99 for our next field trip with Amy and Lori! xoxo

3 easy-breezy pork — Les Petites Gourmettes { 08.05.10 at 10:35 AM }

[…] cup chopped pickled figs, with juices * 2 tablespoons sugar 1 tablespoon sriracha (rooster) chili sauce 1 tablespoon soy sauce Two pork tenderloins, trimmed Salt and freshly ground black […]

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