I 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.”
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.
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.
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.
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 (use distilled white vinegar for gluten free)
1/4 cup (60ml) Sriracha or other hot sauce, to taste
3 Tablespoons (45ml) Fish Sauce (use Tamari for gluten free)
(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
Combine the oil, ketchup, rice wine vinegar, sriracha, and fish sauce in a bowl. Mix well.
Baste the chicken with the sauce. Place chicken in a baking dish and cover with aluminum foil.
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.
Remove from the oven and allow to rest for at least 15 minutes.
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.
Carve and serve the chicken with the sriracha gravy and with the fresh herbs generously sprinkled over the top.
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