Sriracha Roast Chicken with Sriracha Gravy

by White on Rice Couple on August 19, 2013

Sriracha Roast Chicken Recipe with Sriracha Gravy from White on Rice CoupleI have to admit, Diane is brilliant at times. I should be a good man and say all the time, but then everyone would know I’m either blinded by love or kissing ass.

It seems like we are roasting a whole chicken about every other week. I put a lot of care into the juiciness of the meat, the crispiness of the skin, and combined with mixing it up with different herb rubs it is something we never tire of making or eating. Yet when Diane asked for a sriracha roast chicken, a couple thoughts came to mind: “Brilliant” and “Damn it, how come I’ve never thought of that?!”

Then she adds in, “And make a sriracha gravy with it.”

Sriracha Roast Chicken Recipe with Sriracha Gravy from White on Rice Couple

Oh My Brilliant Boo. And not that she needs me to make it. We both do our equal share of cooking and especially when it comes to the spicy cooking, she usually reigns supreme in the kitchen. But I think she knows how much I like roasting the chickens, so she passed on her idea to let me execute it. And I have to admit, I do love roasting chickens. There is something appealing about the rituals and simplicity of roasting a chicken. Taking care of the little details to enhance it; brining the chicken, or air drying the skin, trussing it, or pushing the heat in the oven to almost char the edges of the chicken.  I love it.

So here’s my take on a sriracha roast chicken. I created a sriracha baste with is then used in making the gravy.

Sriracha Roast Chicken Recipe with Sriracha Gravy from White on Rice Couple

I didn’t make this overly spicy so it is still approachable by most except the meek. Feel free to amp up the spice to your own taste. We’ve also finished it with generous handfuls of chopped mint and cilantro. The heaping fresh herb topping is something we’ve been seeing quite a bit lately when we’ve eating out on our travels and have really been digging. Not that we need to travel to experience it, as Vietnamese cuisine routinely does this. But I think seeing the “non-Viets” doing it too has brought it back to the forefront of my culinary thinking.

Hope you enjoy.

Todd

If you love recipes with Sriracha Hot Sauce, visit our Sriracha Recipes here.

Sriracha Roast Chicken w/ Sriracha Gravy

Yield: 1 Whole Roast Chicken

Total Time: 1 hour 30 minutes

The sriracha baste is going to do double duty in this recipe, once as the baste and the remainder added into the gravy. Make sure to serve the sriracha roast chicken with generous handfuls of the chopped fresh mint and cilantro. The freshness of the herbs contrasting against the gentle tingle of the sriracha gravy and baste completes this roast chicken. Feel free to amp up or tame down the spiciness with your choice and quantity of sriracha or hot sauce.

Ingredients:

  • 1 whole Chicken
  • Kosher or Sea Salt
  • fresh cracked Black Pepper
  • 1/4 cup (60ml) Olive or Vegetable Oil
  • 1/3 cup (80ml) Ketchup
  • 2 Tablespoons (30ml) Rice Wine Vinegar
  • 1/4 cup (60ml) Sriracha or other hot sauce, to taste
  • 3 Tablespoons (45ml) Fish Sauce

Gravy Ingredients

  • 1/4 cup (30g) Flour
  • 2 cups (475ml) Chicken Stock, heated to a near simmer

Additional Serving Ingredients

  • 1 bunch fresh Cilantro, roughly chopped
  • 1 bunch fresh Spearmint, roughly chopped

Directions:

  1. (Optional for best flavor and juiciness. Skip to step 3 for quickest preparation.) Rinse chicken and place in a large bowl. Cover with a brine (salted water - the water should have the approximate saltiness of sea water). Place in fridge for at least a couple hours or overnight
  2. Preheat the oven to 425° F.
  3. Remove chicken from brine and pat dry. Season the chicken with salt and pepper. Truss if desired (click on link for trussing instructions).
  4. Combine the oil, ketchup, rice wine vinegar, sriracha, and fish sauce in a bowl. Mix well.
  5. Baste the chicken with the sauce. Place chicken in a baking dish and cover with aluminum foil.
  6. Roast for 40 minutes. Remove foil and baste chicken again with sauce. Return chicken to oven, uncovered, and roast for another 30 minutes, or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer.
  7. Remove from the oven and allow to rest for at least 15 minutes.
  8. Pour the juices from the baking dish into a saucepan. Add the remaining basting sauce to the saucepan. Over medium/high heat, whisk in the flour. Whisk in the chicken stock and simmer until the gravy thickens, about 3-4 minutes.
  9. Carve and serve the chicken with the sriracha gravy and with the fresh herbs generously sprinkled over the top.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



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{ 19 comments… read them below or add one }

1 Norma @ Allspice and Nutmeg August 19, 2013 at 3:41 am

ooooo, I love good roast chicken. This looks beautiful! Thanks for sharing.

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2 Tieghan August 19, 2013 at 5:28 am

Whoa! This sounds amazing and what a fun new roast chicken recipe! I cannot wait to give it a try!

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3 Erika August 19, 2013 at 6:03 am

Sriracha Gravy.. I can’t even..Just the thought of that makes me way too happy.. Brilliant!

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4 Heather P @The Owl with the Goblet August 19, 2013 at 7:15 am

I am literally drooling over here in my office. I put Sriracha on everything and my mind has officially been blown by the thought of this!

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5 Chris August 19, 2013 at 7:35 am

Wow, awesome idea! Must try this this weekend. Thanks for sharing.

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6 Belinda @themoonblushbaker August 19, 2013 at 8:15 am

Amazing! This would be great as chicken drum sticks with gravy and sweet potato mash, I cant wait to give this a try.

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7 Emily August 19, 2013 at 11:30 am

I have yet to make a roast chicken but I’m dying to try it. This recipe looks fab!

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8 Michelle Ritchie | Delicious Karma August 19, 2013 at 1:41 pm

WOW…what a gorgeous-looking and mouthwatering recipe! This is exactly what I’m going to do with the free-range bird sitting in my freezer. My hubby is going to be so happy (Sriracha is his favorite food group…and he adds it to literally everything!).

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9 Angie | Big Bear's Wife August 19, 2013 at 1:58 pm

That is one beautiful chicken! Diane may have had that amazing idea but wow oh wow did you bring her idea to life.

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10 Abbe@This is How I Cook August 19, 2013 at 3:52 pm

Count me in! Not quite a traditional Friday night roast chicken, but so much the better!

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11 Sues August 19, 2013 at 4:51 pm

Sriracha gravy??? Stop. Just stop. But actually don’t. Because I need to try this!! :)

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12 Karen August 21, 2013 at 9:20 am

That looks and sounds sooooooo good. My mouth is watering. Thank you so much for sharing!

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13 Bianca @ Confessions of a Chocoholic August 21, 2013 at 9:51 am

Genius idea, indeed :) I agree that there is something so relaxing and ritualistic about roasting chicken!

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14 Shobelyn Dayirt August 22, 2013 at 11:44 am

This looks very delicious. I want to eat the pictures.

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15 Lisa Moose August 27, 2013 at 3:03 pm

The minute I saw this recipe I knew I had to make it. There aren’t words to tell you how much I love the gravy. I am a woman obsessed.

What’s not to love about something marinated and bathed in a Sriracha, fish sauce and other yummy things?

I wrote about my roasting experience at http://www.threedogsandamoose.wordpress.com and included your recipe. Everyone must make this chicken. Now!

Love your site!

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16 Sydney September 11, 2013 at 11:47 pm

First: damn. That’s a sexy roast chicken.

Second: damn. Why didn’t I think of a sriracha base? Why didn’t someone? Bless your lady for being brilliant.

Third: I’m a fan of this fresh herb topping trend going on as well, but every time I try it….it gets soggy and limp. No one likes limp. Advice on keeping it fresh? Not soggy? Aside from the obvious adding it on top at the last minute? Ugh. Maybe I just have a black thumb.

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17 White on Rice Couple September 13, 2013 at 9:48 am

That’s about it regarding the herbs, just add the herbs at the last minute when serving. Or keep them in a bowl on the side and have everyone grab their own as the dive in.
Thanks for the sweet compliments.

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18 John From Raleigh September 16, 2013 at 5:36 pm

I had mastered basic roast chicken about six months ago and have made it dozens of times since. However, I got a bug in me this weekend and wanted to take my basic roast chicken to the next level. I stumbled across this recipe and is brilliant and I received rave reviews. I will start visiting your site more often when I am looking for a new challenge.

For people considering this recipe, here are my tweaks for the next time I make this dish. 1) I will not add the sriracha sauce mixture until the last 15 minutes of cooking. My chicken turned out just like your photo with the brunt edges and I think that is because the sugars in the sauce caused it to burn. I will cook the chicken 90% through, turn off the oven and baste the chicken for the first time. While leaving the chicken in the slowly cooling oven, I will repeat once every 5 minutes for the next twenty minutes. I think I will end up with a nice sticky thick crust. 2) The recipe states to add the rest of the sauce to the gravy. I thought that was a little vague so I added two tablespoons specifically and I would probably increase to three next time.
Overall though, a great recipe… Thanks !!!

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19 White on Rice Couple September 16, 2013 at 10:23 pm

Thanks! We personally like the burnt edges, but for those whose preference is otherwise, your suggestion for adding the sauce in the last 15 minutes is great. Glad you liked it and thanks for sharing your experience.

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