TERIACHA® (teriyaki+sriracha) Firecracker Chicken


TERIACHA® (teriyaki+sriracha) Firecracker Chicken

Prep Time 6 mins
Cook Time 30 mins
Total Time 36 mins
Servings 2


To Mix

  • 3/4 cup TERIACHA® (teriyaki + sriracha)
  • 1/2 cup Light Brown Sugar
  • 2 Tbsp Rice Wine Vinegar
  • 1 tsp Crushed Red Pepper
  • 1 Tbsp Orange Juice

To Whisk

  • 3/4 cup Corn Starch
  • 1 tsp Salt and Pepper

To Add to Whisking Mixture

  • 4 Breasts Chicken Skinned and Cubed

To Cook

  • 1/2 cup Canola Oil


  • Preheat oven to 325 F. Spray lipped cookie sheet with cooking spray.
  • Combine TERIACHA® (teriyaki + sriracha), sugar, vinegar, crushed pepper and orange juice in a mixing bowl.
  • In another bowl, whisk together corn starch, salt and pepper. Add cubed chicken and toss to coat.  Lay coated chicken on a sheet tray.  Working with small handfuls, dip the chicken into the egg mixture.
  • Heat canola oil in a large saucepan.  Add chicken carefully, as to not clump together, and cook until golden brown.  Transfer to a paper towel-lined sheet tray to drain.  Set oil and sauce pan aside and discard once cooled. 
  • Place chicken in the lined baking dish. Pour TERIACHA® (teriyaki + sriracha) sauce mixture over, making sure to cover all of the pieces. 
  • Bake for 20 minutes, then flip the chicken over. Continue to bake for an additional 10-20 minutes, or until the sauce has begun to thicken. 
  • Remove from oven, serve and enjoy!
Keyword condiment, sriracha, teriyaki

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