Thai

Sriracha Hot Chicken Stew with Rice Recipe

Serving: 1-2   Prep Time: 60 mins
Difficulty: Normal

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Ingredients you need:

  • 350 g. Whole-leg Chicken, bone-in, skin-on, or any part of the chicken you like
  • 1 tablespoon All-purpose flour
  • ½ tablespoon Salt (seasoning chicken)
  • ½ tablespoon ground pepper (seasoning chicken)
  • 150 g. Carrot
  • 200 g. Potato
  • 200 g. Onion
  • 3 garlic cloves
  • 3 cups Water
  • 1 tablespoon butter
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Soy sauce
  • 5 tablespoon Ketchup
  • 3 tablespoons Sriracha sauce
  • 1 tablespoon Sugar
  • 1 tablespoon Salt
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1

Begin by gathering all the essential ingredients.

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2

Cut all the vegetables into bite-sized pieces.

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3

Season the chicken with salt and pepper, then add 1 tablespoon of all-purpose flour and mix it with the chicken.  

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4

Pour about 3 tablespoons of cooking oil into a medium pot and heat it over medium-high heat. Wait until the oil reaches the proper frying temperature, then add the chicken to the pan and fry the chicken skin until it achieves a golden brown color on both sides.

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5

Remove the chicken from the pot.

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6

Using the same pot and maintaining the same heat, add 1 tablespoon of butter and onion. Sauté them well until the onions are coated in the oil and butter, allowing them to sizzle as they cook.

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7

Add carrots, potatoes, and garlic to the pot, stirring to combine them.

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Sriracha Hot Chicken Stew with Rice Recipe

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