Sriracha seems to be such a big thing at the moment and although I’d already tried it whilst at Pho for part of my birthday celebrations, I thought I’d give it another go. My friend and fellow colleague Lucy and I went to the main Chinese supermarket in the Lanes one lunch time the other week and we both picked up a bottle of Sriracha sauce. Last weekend was a Bank Holiday here in the UK so what better thing to do than to make something delicious to enjoy.
Homemade Sriracha BBQ Sauce
(for 7 skinless chicken thighs)
- 2 tbsp tomato ketchup
- 2 tbsp sriracha
- 1 tbsp honey
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tsp fennel seeds
- 1/2 tsp cloves
- 1/2 tsp star anise
- 1 tbsp rice vinegar
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
Optional: 1 tbsp rice wine 1tsp chopped rosemary
- Crush the fennel seeds, cloves and star anise. Mix all of the ingredients together. Simple!
Marinate your chicken in the sauce for at least an hour.
The chicken was cooked in a slow cooker on low for 6 hours and then shredded.
Enjoy with your choice of sides. We popped the chicken into home made foccacia bread with grilled peppers and rocket from the garden.
I’ll be posting the recipe and method for the foccacia later in the week for you guys as it is a simple yet delicious thing to make. It’s pretty perfect to snack on with a little bit of olive oil or to pack in your lunches during the week.