Sriracha Popcorn

Makes one damn good bag

Why put sriracha in popcorn? Because we can, obviously.

Ingredients

• One bag microwave popcorn
• 1/4 cup butter
• 1 clove garlic, crushed
• 2 tablespoons Sriracha
• 1/2 tablespoon sugar
• Salt

Directions

1. Make popcorn according to package directions
2. While it cooks, melt butter in a small pot over low heat – stir in, garlic and Sriracha
3. Toss popcorn with sriracha butter, sugar and salt to taste
4. Serve

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HOISIN SRIRACHA WINGS

These are deliciously sweet with a little kick, you can dial up the heat a little more just add more Sriracha.

INGREDIENTS

• 2 dozen chicken wings
• 3 tablespoons Garlic Hoisin Sauce
• 3 tablespoons soy
• 3 tablespoons honey
• 3 tablespoons Sriracha
• big pinch Kosher salt
• 2 big garlic cloves

DIRECTIONS

1. Preheat oven 425
2. Mix all ingredients, everything but chicken
3. Coat chicken with 3/4 of the sauce
4. Cook on lined baking sheet for 15 minutes, flip, brush with a little sauce, cook for 15 minutes
5. Flip again, brush with the remaining sauce and cook another 5 minutes

TO GRILL

Pre-heat medium grill. Cook plain wings, turning occasionally, for 20 minutes. Baste generously with sauce and grill for 5 minutes.

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MORE CHICKEN RECIPES

Huli Huli Chicken

Serves 6

We made this when we were shooting Livecast in Kauai and went crazy for it

Ingredients

• 1/2 cup brown sugar

• 1/2 cup soy sauce

• 1/4 cup ketchup

• 2 tablespoons Worcestershire

• 1 teaspoon sesame oil

• 1 tablespoon Sriracha

• 3 pounds chicken wings & legs

• Greens onions & sesame seeds to garnish

Directions

1. Combine first 6 ingredients, mix well

2. Add about 3/4 of the marinade to chicken in a large bowl - set the rest aside

3. Make sure chicken is well covered and refrigerate up to a couple hours

4. Heat grill to medium and grill chicken until done the way you like it - which hopefully is not dry & burnt

5. You can use the remaining marinade you set aside (before you added the raw chicken!) as a dip - awesome.

MORE CHICKEN RECIPES

Sriracha Chicken Wrap

Super fast food, then perfect munchie food remedy. Make it!

INGREDIENTS

• 1 cup Deli Roasted Chicken breast meat, shredded
• 2 tablespoons butter
• 1 tablespoon Srirach
• 1 tablespoon runny honey
• Blue Cheese crumbles
• Iceberg lettuce
• handful celery leaves
• wheat tortilla

DIRECTIONS

1. In small pot on low heat melt butter, add Sriacha and honey 
2. Add chicken, cook 2 minutes (until heated through)
3. Warm tortilla
4. Build: tortilla, lettuce, chicken/sauce, blue cheese crumbles, celery leaves.

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VEGETABLE BENEDICT WITH SRIRACHA HOLLANDAISE

Serves 2

You don’t always need ham or something meaty in a benny – I promise. And this veggie version with the Sriracha Hollandaise, is so damn good it won’t matter anyway.

INGREDIENTS

• 1 large green heirloom tomato, thickly sliced
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 6oz fresh spinach
• pinch garlic powder
• 2 eggs
• 1 tablespoon vinegar 
• Challah Bread, thickly sliced

Hollandaise

• 3 egg yolks
• 1/2 lemon, juice
• 8 tablespoons melted butter
• 1-2 teaspoons Sriracha
• pinch Kosher salt 

DIRECTIONS

1. Preheat broiler to high
2. Simmer water in medium pan add vinegar 
3. Cover two tomato slices with olive oil, season each with Kosher salt, freshly ground black pepper and fresh garlic, broil for 8-10 minutes 
4. Preheat wok on medium heat, add oil, add spinach. Turn heat to low, cook until wilted and most moisture dried out. Season with Kosher salt, freshly ground pepper and pinch garlic powder
5. In blender, add egg yolks and lemon juice, mix on high for 1 minute or until pale yellow. Change to low setting, slowly pour in melted butter, season with pinch of kosher salt, add Sriracha then blend for 30 seconds
6. While you butter and toast Challah Bread, poach your eggs – whisk water into a vortex and gently drop in each egg into center and cook for 4 on low, or until whites are just firm
7. Get building... bread, tomato, spinach, egg and plenty of sauce... OMFG!

Gochujang Salmon

Serves 2

Gochujang is Korean red chili paste and easily accessible at any Asian market. Think of it as Sriracha's older, wiser, more mature cousin. And this recipe goes from nothing to the table in under 15 minutes. 

Ingredients

• 2 - 6 ounce salmon fillets

• 2 tablespoons Gochujang
• 1 garlic clove, crushed
• 1 tablespoon soy
• 1 teaspoon sesame oil
• 1 tablespoon honey
• Kosher salt
• Green onions diced, for garnish
• White rice for serving

Directions

1. Preheat broiler
2. Mix gochujang, garlic, soy, sesame oil & honey into a paste
3. Cover baking sheet with foil (it's messy), add salmon, season with Kosher salt and add a layer of the Gochujang mixture over top and sides of salmon
4. Place 5-6" away from broiler coils & cook about 7 minutes or until medium rare 
5. Garnish with green onions and serve with rice

Mini Sriracha Bloody Mary

Serves 1

This will complete any breakfast.

Ingredients

• 2 ice cubes
• 1 small can tomato juice
• 1/2 teaspoon Sriracha
• 2-3 drops Worcestershire sauce
• 1 vodka shot
• 1/4 piece lime, juice salt and pepper

Directions

1. Add ingredients to tall glass, stir well and enjoy.

Sriracha & Bacon Egg Salad Sandwich

Makes 2

We made this on the Livecast and everyone was very happy. VERY.

Ingredients

• 4 hard boiled eggs - if you're not sure how to properly hard boil eggs check out the recipe in the 'Things That Don't Fit In Any Other Category'
• 2 tablespoons diced green onion
• 2-3 tablespoons mayo
• About 1 1/2 tablespoons sriracha - it's up to you
• Kosher salt, to taste
• 6 slices bacon, cooked & crispy
• 4 slices good bread (whole wheat would be excellent), toasted
• Iceberg lettuce
• Mayo, to taste

Directions

1. Grate or chop eggs and put in a small bowl
2. Add green onion, mayo, sriracha & salt - mix well
3. Add a bed of lettuce to 2 slices of the toast, egg salad and then bacon - top with toast
4. Slice, eat and smile