Best 2 Sriracha Glazed Chicken And Onions Over Long Grain Rice Recipes

Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more. Indulge in the delectable flavors of sriracha glazed chicken and onions, perfectly complemented by the fluffy texture of long grain rice. This mouthwatering dish offers a harmonious blend of sweet, tangy, and savory notes, sure to become a favorite in your recipe repertoire. Let's dive into the secrets of creating this exceptional dish, promising an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY HONEY SRIRACHA CHICKEN WINGS

Crispy Honey Sriracha Chicken Wings image

The honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective, technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.

Provided by Chef John

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons baking powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 ½ pounds chicken wing sections
⅓ cup honey
⅓ cup sriracha sauce
1 tablespoon seasoned rice vinegar
¼ teaspoon sesame oil
1 pinch sesame seeds, or as desired

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet.
Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 28.7 g, Cholesterol 59.4 mg, Fat 14.3 g, Fiber 1.1 g, Protein 19.3 g, SaturatedFat 3.9 g, Sodium 3151.9 mg, Sugar 24 g

SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE

SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE image

Categories Chicken Dinner

Yield 4 People

Number Of Ingredients 12

Ingredients

2 cups fluffy cooked white rice or 2 cups cooked fluffy cooked brown rice
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/4 teaspoons hot chili sauce ( Sriracha sauce or Huy Fong sauce)
1 1/2 teaspoons canola oil
1 1/2 cups sliced onion rings
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
3/4 teaspoon curry powder (optional)
1 lb boneless skinless chicken breast, cut into 1-inch thick slices
parsley, chopped fine garnish for rice
chopped cashews or almonds or peanuts, for garnish

Steps:

Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed. While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl. Heat oil in large non-stick skillet over medium-high heat. Add onion; sautÃ© 3 minutes or until tender. Add ginger, garlic and curry (if using) and chicken; sautÃ© for 6 minutes or until chicken is done. Stir in hoisin mixture; cook 1 minute, tossing to coat. Sprinkle with your choice of chopped nuts. Serve over rice and enjoy!

Tips:

To achieve a perfectly glazed chicken, ensure you marinate it for at least 30 minutes to allow the flavors to penetrate deep into the meat.
For a crispier chicken, pat it dry before cooking. This will help the skin crisp up while keeping the inside juicy and tender.
Use a large skillet or griddle to cook the chicken and onions. This will prevent overcrowding and ensure even cooking.
Cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure it is cooked thoroughly.
If the glaze starts to burn, reduce the heat and add a little water or chicken broth to thin it out.
Serve the chicken and onions over long-grain rice for a complete and satisfying meal.

Conclusion:

Sriracha glazed chicken and onions over long-grain rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is flavorful and juicy, the onions are caramelized and sweet, and the rice is fluffy and satisfying. This dish is sure to please everyone at the table.

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