Sriracha Chicken Two Ways - Glazed and Grilled and then... Why Not Glazed and Schnitzel?

 Chicken Two Ways

The beauty of cooking for a crowd, I get many opportunities to cook so many interesting recipes
Plus they all love spicy
Time to make Sriracha Glazed Chicken

The recipe calls for using the BBQ, I elected to pan fry, that worked for me
Its up to you
I found this recipe, once again in Bon Appetit archives
I served it with Cauliflower Fried Rice click here for the recipe

It also comes with a salsa, it needs it, also those flavours bouncing around in your mouth
This of course is a Gluten Free Dinner and even I think Paleo, if that suits
The cooking time I have instructed was for 2 large breasts. adjust if your breasts are thinner
Nothing worse than dry chicken breast

You will need
12 ounces fresh chicken breast (about three small breasts) I used 2 large breasts
3 tbsp sriracha
juice of 1 lime
1 tbsp honey
pinch of garlic powder
Olive oil
Sea Salt

For salsa
2 cups mango, diced
1 cup avocado, diced
2 tbsp fresh cilantro, minced
juice of 1 lime
1 tbsp red onion, finely diced
Sea salt and pepper to taste
2 tablespoons olive oil




Method
In a small bowl, add Sriracha, lime juice, honey and garlic powder.
Whisk to combine, set aside.
       
Pat chicken breast dry with a paper towel
Season with a little sea salt
Add 2 tablespoons olive oil into med hot pan
Place chicken breast in the pan
Brush top side with sriracha sauce
After about a minute
Turn and cook for about 3-4 minutes
Meanwhile brush the exposed side with the sauce

Turn again and cook for another 3-4 minutes
Meanwhile brushing with glaze on each turn

Probably one more turn and test the chicken for doneness
Pop a sharp knife into the thickest part of the breast…Just to halfway
Hold for 10 seconds
Remove place to your bottom lip…if it’s hot
Chicken is done
Remove from pan and let sit for about 5 minutes

This chicken is also nice served at room temperature, 

Meanwhile make the salsa
Just combine all of the ingredients

This chicken is particularly good served with
The Cauliflower Fried Rice. Click here for the recipe

 Pop the salsa on top

Now of course, I had leftover sauce
And two more chicken breasts


Why not make Chicken Schnitzel 
Not Gluten Free  this time, but it could be if you use Gluten Free Flour and Breadcrumbs
The Sriracha Flavour was just perfect
No heat, just the flavour

You need
Sea Salt
Sriracha Sauce
Flour
Eggs
Breadcrumbs 
Rice Bran Oil for frying

So I sliced the breast into thin escalopes

Seasoned them with some Sea Salt
Brushed them with the remaining sriracha sauce on both sides

Dipped them in flour

Then into beaten egg
Then into bread crumbs

You can do this step earlier in the day and keep covered in the fridge
All very simple now
Remove from fridge
Heat about 1/2 cup rice bran oil

Don't they look beautiful

I served this with roast baby potatoes and Broccoli

A little squeeze of lemon on the top, maybe a sprinkling sea salt flakes

Dinner is served