There has been a buzz about this super spicy sauce for a while now, have you got the bottle yet?

It is spicy, sweet, sour and garlicky a truly wonderful mix that really tastes like the essence of chilli based Asian cuisine.

My bottle...no you can't have it! Follow Me on Pinterest

My bottle…no you can’t have it!

This is a bit of a “marmite” product. I know some people don’t do chilli and steer clear of anything hot. I sit in the other camp, when I first tried this sauce (over a year ago now) I must say I wondered where it had been all my life!

It’s truly incredible the amount of products this sauce is being put into, would you believe they even make Sriracha lollipops? Such is the love people have for this delicious fiery sauce.

The sauce is a Thai staple and found on almost every restaurant table out there, think of it as a Thai replacement for our tomato ketchup, and just like ketchup it’s amazing how this sauce goes with just about anything. As well as being able to make a plain old bowl of plain rice go from bland to having a real Southeast Asian flavour, even dipping fish fingers into it transforms them into something special.

It goes sensationally well with grilled chicken!

If it’s your first time taste the Sriracha so you know how much you can handle! Marinate some chicken in a little of the sauce for about 1 to 2 hours before cooking, I prefer using wings or thighs, skin on and bone in. Take it to the barbeque (or you’re grill if it’s snowing ;)) and cook through as per the instructions. As always with chicken, test it’s cooked by cutting into the thickest part of the meat and ensure the juices run clear.

Taste the chicken first for spiciness, and then drizzle a little more sauce on to your requirement.

Serve with plain boiled rice and a simple salad. For the salad try finely sliced batons of cucumber and spring onion, with some chopped fresh coriander and a little squeeze of lime juice.

It doesn’t get more simple or delicious than that!

You can now get this sauce in a lot of places, I had to take a trip to China town to get my first bottle but now even Marks & Spencer have started stocking it. Make sure you get the Sriracha label and not just “Thai hot sauce”, they are very different things.

It has been a staple in my kitchen since my first taste, and I can’t stop finding things to try it with. Go get some!

Do you have it? Do you love it? Do you hate it? Please tell me which camp you’re in!

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The Food Curator
The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator
The Food Curator

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