Thursday 4 April 2013


Sriracha has become a condiment embraced by everyone and sits at the table top  aside ketchup and mustard. Do you remember your first encounter with sriracha? 

Sriracha is known as the Thai chilli sauce that comes in a squeezy bottle with a green nozzle. The most popular brand comes with a rooster logo, hence it is also called rooster sauce. While that is right, it has long been served everywhere as the red orange hot sauce that comes with your dimsum, although at that time sriracha was not yet a by word.

Sriracha is probably the Asian counterpart of Tabasco. It is hot and peppery with a slight tang. It is splashed on anything that could use heat. 

Westerners have taken sriracha as their new condiment, splashing it on their food as a seasoning and as a condiment. Because it's taste is purely of chilli peppers, it blends well with other flavours and adds an interesting hot and tangy note without diverting the other flavours to a different direction.

I used sriracha and pineapple juice as a marinade in this recipe. The chicken is parboiled in the seasonings and then oven fried. Although I used the mild sriracha, it still packed a punch but in a very good and exciting way. To balance that, I served it with a cooling pineapple and cucumber salsa. Together they make make a tasty combination of hot spicy chicken and sweet cooling salsa. 

Yield: 4 servings


1 onion chopped
1 tbsp. crushed garlic
1/2 c. pineapple juice
3 tbsps. sriracha (I used mild sriracha)
1 tbsp. fish sauce
1 tbsp. light soy sauce
2 tbsps. brown sugar
1/2 tsp. ground black pepper
4 chicken legs (thighs with drumsticks attached)
1/3 c. corn flour (corn starch)
oil for drizzling


In a saucepan, mix the onion, garlic, pineapple juice, sriracha, fish sauce, soy sauce and ground black pepper. Add in the chicken legs and stir to coat with the marinade. Leave to marinate for at least an hour.

Pre-heat the oven to 350° F/180° C. 

Bring the mixture to  boil. Simmer for 30 minutes, turning the chicken pieces over after 15 minutes.

Put the corn flour on tray. Coat the chicken with corn flour. Arrange in a single layer on a lined baking sheet. Drizzle with oil.

Bake for 20 minutes, turning halfway through the cooking time, until browned.

Ingredients for the salsa:

1/2 c. pineapple pieces, diced
1/2 c. deseeded cucumber, diced
1/2 small red onion chopped
1 tbsp. fish sauce
2 tsps. chopped coriander leaves

Mix all of the ingredients together and serve with the chicken.

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