At April 21, 2010 at 6:50 PM , 
bevvbevv said...
Delightful! I actually made chicken strips with a panko and pecan breading that I dipped in sriracha earlier this week-- this looks much more efficient and uniformly spiced! Sriracha is one of my favorite accompaniments ever. I admit, I now and again have some ramen, and you haven't known the possibilities of those little packages until you've tossed in some scallions and sriracha. Perfect anti-cold comfort food.
At April 21, 2010 at 6:53 PM , Beth M said...
ah yes, I love putting additives in ramen! check out my Quick Ramen Bowls!
At April 21, 2010 at 11:51 PM , The Food Addicts said...
These look great and spicy just how I like things!
At April 22, 2010 at 12:12 PM , Cookie said...
We LOVE Siracha at our house and it's perfect with chicken!
At April 22, 2010 at 3:56 PM , 
Anonymous said...
Marinating in Siracha IS genius! These sound amazing.
By the way, your blog is amazing. I have a lot of your recipes bookmarked and I know that this is going to be very useful for me when I move into my apartment and have to start cooking on my own!
At April 23, 2010 at 10:51 PM , Jessica said...
These look so good! Please forgive my ignorance, but what is Sriracha?
Thanks
jessyburke88@gmail.com
At April 24, 2010 at 6:25 AM , Beth M said...
oh, sorry! I meant to write that into the recipe but I forgot. Sriracha is a Thai hot sauce... it's great on everything and you can get it at almost any store now (in the asian food section). Here is a wikipedia link:
At April 25, 2010 at 8:51 PM , Lisa said...
Hi there! I found this recipe/blog via foodgawker last week. I just wanted to let you know that I made these tonight, along with your garlic noodles, and they both were fantastic! Thanks so much for sharing and I will be back again. ;)
At April 26, 2010 at 8:21 AM , Jenny C said...
I made these last night, and while they were pretty great, I had a couple of things I will do differently next time. (Because oh yes, I will be making them again.)
I had a problem with the strips sticking to my foil. I will definitely use non-stick spray on the foil next time.
The cooking time seemed to be a little too extensive for having strips of chicken. While they did turn out crispy, they also turned out rather dry. I may cut the bake time in about half next time around.
Thanks for the recipe!
At April 27, 2010 at 10:23 AM , kellyyes said...
i love your blog! i will be making these soon because i love love love sriracha! it tastes good on bratwursts, on pizza, and even hamburgers :)
At April 27, 2010 at 9:08 PM , JinkyK said...
This looks like a quick and easy recipe. I will definitely give it a try. I just hope it will turn out good so I can also post it in my blog. Thanks for sharing!
At April 28, 2010 at 9:01 PM , Jandy said...
These look really great! I really enjoy looking through your blog and seeing what you come up with; I'm not really a cook, but you explain things really well and inspire me to try more things (and escape from the prepared dinners section of the grocery store!).
I do have a question - is $2/lb a standard price for boneless chicken breasts in your area, or are you buying in bulk? I've never seen boneless chicken breasts in the regular stores near me for less than $5.99/lb, but I don't know if I'm just not looking in the right stores, or if that's living-in-Los-Angeles surcharge.
At April 29, 2010 at 4:47 AM , Beth M said...
Yes, I buy chicken in 5 lb. packs. I save at least $1.50 per pound by buying the larger pack. If you buy one or two pounds at a time the price is outrageous! When I get the pack home, I just split it up into freezer bags with 2 breasts per bag so I can take out the amount I need later to thaw. Just remember to label the bags with the date and item and of course remember that you have the chicken in the freezer to use! It's nice later on to have the meat already there so you barely have to spend/buy anything to make a meal!
At April 29, 2010 at 8:54 AM , Anonymous said...
These were great - also made the garlic noodles, and will again!
At May 4, 2010 at 11:13 PM , Anonymous said...
I found your blog via an article in February's Popular Science. Made these tonight. DELICIOUS. Thank you : D
At May 19, 2010 at 7:29 AM , Jenny C said...
I've experimented a bit more with your recipe, and I think I have narrowed down why my chicken was coming out so dry. If you add some oil to the marinade, say a couple of tablespoons, the chicken comes out perfectly moist!
If you don't want to go through the work of breading these suckers, they are great on the grill as well!
At May 26, 2010 at 1:11 PM , LaLaaLove said...
I tried these a few weeks ago - delicious! They were quite spicy - keep a glass of milk nearby! =)
At June 14, 2010 at 1:08 AM , Chuck said...
This is great idea- I can't wait to try them!
Great blog, by the way! Very useful for those of us a little strapped for cash!
At August 1, 2010 at 4:09 PM , Unknown said...
These were so good the first time we made them, we are making them again tonight!
At November 3, 2010 at 8:44 AM , Melanie ;-) said...
I have lost track of the days, since leftovers made for repeat dinners lol
I am gonna say day#10 since I will be going shopping on Saturday.
Ok, for the review. Quote from the hubby 'This is the best thing yet!' Yeah, from the fussy eater, who always whined about leftovers. He took the rest for his lunch.
Spicy, but not crazily so. They practically explode with flavour on contact though. My mouth was watering just from the marinade. I had no problem with the cooking time (30mins total, with 5/5 of that on broil for each side), but I left them to marinate for 4 hours, so there was no chance of them getting dry :-)Used the Thai chili dipping sauce, that I had leftover from the coconut chicken.
Paired it with the Jalapeno bacon cheesy stuffed potatoes of awesomeness!! That is there new name lol.
SIDENOTE: We have decreased our grocery bill by 245$ to 105$ from the usual 350$. Yeah thats right, to anyone who reads this, If you like her recipes, shop with a grocery list of the ingredients, I kept expecting to run out of food at the end of the week and I still havent yet, as well as I have not thrown out one single container of leftovers, since they are getting taken to lunch or had for the next days dinner. They are THAT good.
Sorry for the novel, but Beth, you have started a very good thing here <3
At April 25, 2011 at 3:55 PM , Unknown said...
Can I use regular bread crumbs? I have a full thing in my cupboard thats why... and also what do you think about ginger that is in the tube you buy in the fresh produce isle?
At April 25, 2011 at 8:38 PM , Beth M said...
Yep, you can uses regular bread crumbs. They'll just have a heavier texture than the panko.
At June 12, 2011 at 4:23 PM , Brett Warner said...
This Recipe was amazing. Thank you for this!
At August 27, 2011 at 3:19 PM , amym11 said...
In this past week I've tried both this recipe and the coconut chicken recipe and loved them both. I changed this one up a little bit because, 1. i love coconut and 2 the coconut chicken called for less flour. I did the dredging from the coconut chicken for this recipe and marinated already cooked Tyson chicken breasts for a day. Its soo yummmy!!! Thank you!
At September 14, 2011 at 1:13 AM , Lauren&Oliver said...
We loved these, but should have watched them more closely. Next time we want to try the same preparation with zucchini slices. Marinading in sriracha was a great idea!
At January 19, 2012 at 10:31 AM , Anonymous said...
For Love of Sriracha - join the Facebook page today!!!
At February 2, 2012 at 10:02 AM , Anonymous said...
Was ecstatic to see this receipe since I pretty much live off Sriracha. *(I found that it is a great salad dressing substitute!) -However I was disappointed in the outcome. Not only was lack of heat, but complete lack of flavor. (Which I'm surprised, since I marinated the strips overnight). I ended up having to drizzel the baked chicken strips in Sriracha for some taste.
I'll have to play around with this.
At February 21, 2012 at 11:11 PM , girlfromhaiti said...
just came across your blog and love it very much!
At April 10, 2012 at 4:27 PM , StephanieNics said...
I made this last week, and the chicken was delicious! The marinade flavors nicely compliment each other. My boyfriend loved this too, and since he loves dips, I made a simple dipping sauce mixing ketchup and sriracha for the chicken. I served this with blanched asparagus and green beans.
At May 25, 2012 at 7:23 PM , Anonymous said...
I just made this and it was fantastic! The one tip i'd like to give is to cook the strips on a cooling rack on top of a cookie sheet. This helps them to not be soggy (they turned out PERFECTLY crispy!)
thanks for the recipe!
also the broiling made my smoke detector go off, but I blame myself for that one.
At July 24, 2012 at 8:09 PM , Anonymous said...
Can you use Red Wine vinegar with the marinade?
At July 25, 2012 at 8:12 AM , Beth M said...
Red wine vinegar might be too strong for this. Rice vinegar is neutral and very light.
At August 7, 2012 at 2:16 AM , Anonymous said...
this might sound like a weird question...but these can be marinated longer than 4 hours right? i can marinate them the night before?
thanks :)
At August 7, 2012 at 5:28 AM , Beth M said...
Not a stupid question :) Although I haven't tried marinating them that long, I think it should be fine.
At December 28, 2012 at 1:01 AM , Shannon said...
Do you like squash? I found a recipe for butternut squash fries with sriracha and i thought of you since you use that sauce often and your site is really what introduced me to sriracha sauce. You should try them if you like squash.And i seriously need to try these chicken tenders soon, I love anything with sriracha and I love every recipe I've tried from your site. :)
At February 3, 2013 at 11:03 AM , Mathieu said...
Good recipe, I loved it!
At February 4, 2013 at 9:49 PM , Anonymous said...
I've made this recipe dozens of times (because it's delicious), but what always happens is that my breading sticks in little pieces to the foil and parts of it come off. My chicken looks like it has bald spots. What am I doing wrong?
At February 5, 2013 at 5:24 AM , Beth M said...
Anonymous - It's hard to say, but I would try wiping off more of the marinade before breading the chicken strips and try coating the foil with a good dose of non-stick spray.
At February 27, 2013 at 8:35 AM , Unknown said...
Girl... you've got it going on in the kitchen! Bravo.
At May 9, 2013 at 2:08 AM , Timothy said...
I accidentally left these in the oven too long and burnt them a little bit, but I just dipped them in more sriracha so I couldn't even taste any burnt breading on account of the pain.
