I have tried many Sriracha chicken dishes, each combining the heat of Sriracha sauce with several types of sweetener—honey, maple syrup, even simple sugar. None, however, really grabbed my attention. Although the spiciness was pleasing, the sweetness usually triumphed and left an unduly sweet aftertaste. Marmalade has turned out to be the ideal fix for my search for equilibrium. Its subtle sweetness accentuates the meal without overpowering the tongue, and it lets the spicy nature of the Sriracha really show.
This dish is very unique not just in its simplicity or brilliant use of marmalade but also in the easy preparation. Just combine and let the slow cooker work its magic; this meal only calls for just five ingredients and avoids any initial cooking or browning. The end, finished in under four hours, is evidence of the elegance of simplicity in cooking.
Senioracha Chicken with a Variation
Six dishes
Five minutes are the prep time.
Cook times: four hours
Four hours, five minutes total
ingredients:
Two pounds boneless, skinless chicken thighs
One cup whole-purpose flour
One cup orange marmalade
one-fourth cup Sriracha sauce
Two limes’ worth of juice
Orders:
First gently cover the chicken thighs in all-purpose flour, tapping off any excess.
Whisk together the orange marmalade, Sriracha sauce, and lime juice until completely blended in another bowl.
Nest the chicken in a single layer in the bottom of a 6-quart slow cooker.
Over the chicken, gently pour the marmalade-Sriracha mixture so that every piece is equally covered.
Cover the slow cooker and set it on low for four hours. Though it’s not required, a mid-cook swirl helps the sauce to spread evenly.
The chicken will be tender after cooked, beautifully orange, and ready to eat.
This Sriracha chicken dish is more than just a dinner; it’s a perfect combination of mildly sweet and spicy tastes that promises gratification with no cooking involved. Perfect for anybody looking for a wonderfully unique interpretation of a beloved classic.