Hot Sriracha Honey Chicken Sandwich

30 minutes Prep Time
15 minutes Cook Time
4 Servings

This Hot Sriracha Honey Chicken Sandwich is everything you want in a summer cookout bite: crispy chicken, bold sweet heat, and just enough tang to keep you coming back for another bite. Made with Red Gold Sriracha Hot Chili Sauce Ketchup, the glossy sauce delivers garlic, chili pepper flavor, and a sticky finish that works especially well with crunchy fried chicken and pickles. @406_bbq @thefeedfeed

Ingredients

  • For the Sandwich:
  • 4 boneless, skinless chicken thighs
  • 1 cup buttermilk
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 tsp garlic powder
  • Neutral oil, for frying
  • 4 brioche buns, toasted
  • Pickles, for serving
  • For the Sauce:
  • 4 tbps butter
  • 4 to 5 garlic cloves, grated
  • ¾ cup honey
  • 3 tbsp chili crisp
  • 2 tsp soy sauce
  • 1 to 2 tbps rice vinegar or lemon juice
  • ⅓ cup Red Gold Sriracha Hot Chili Sauce Ketchup

Instructions

Step One

Marinate the chicken in the buttermilk, kosher salt, black pepper, and paprika for 20 to 30 minutes.

Step Two

In a shallow bowl, combine the flour, cornstarch, and garlic powder. Remove the chicken from the marinade, letting any excess drip off, then dredge each piece in the flour mixture until well coated

Step Three

In a large skillet or Dutch oven, heat about 2 inches of neutral oil to 350°F. Fry the chicken until golden brown and cooked through, about 5 to 7 minutes per side, depending on thickness.

Step Four

Meanwhile, in a small saucepan, melt the butter over medium heat. Stir in the garlic, honey, chili crisp, soy sauce, rice vinegar or lemon juice, and Red Gold Sriracha Hot Chili Sauce Ketchup. Cook, stirring, until the sauce is smooth, warmed through, and glossy.

Step Five

Brush or toss the fried chicken in the sauce.

Step Six

Stack the chicken on the toasted buns and top with pickles. Serve immediately.

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