Sriracha Roast Chicken with Sriracha Gravy

This popular sriracha roast chicken recipe is a hit among readers and the sriracha gravy is equally delicious. 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 up.

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.”

Delicious Video for making the Sriracha Roast Chicken Recipe with Sriracha Gravy:


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 recipe. I created a sriracha baste which is then used in making the gravy. Gosh, this sriracha roast chicken recipe is so easy, you’ll want to make it everyday.

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

I didn’t make this sriracha roast chicken recipe overly spicy so it is still approachable to most people. 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 our kitchen thinking.

Hope you enjoy.



If you love recipes with Sriracha Hot Sauce, visit our Sriracha Recipes here. And here’s a great sriracha deviled egg recipe and more for you spice lovers.

This post was originally published in 2013. It was re-published in 2016 with recipe updates. 


5 from 1 vote
Sriracha Roast Chicken w/ Sriracha Gravy
Total Time
1 hr 30 mins

When adding the sriracha marinade to the chicken, make sure to add some inside the cavity of the chicken too. During baking, the chicken will be more flavorful. 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.

Servings: 4 servings
  • 1 whole Chicken
  • Kosher Salt or Sea Salt
  • fresh cracked Black Pepper
  • 1/4 cup Olive Oil (60ml) or Vegetable Oil
  • 1/3 cup Ketchup (80ml)
  • 2 Tablespoons Rice Wine Vinegar (30ml) (use distilled white vinegar for gluten free)
  • 1/4 cup Sriracha (60ml)or other hot sauce, to taste
  • 3 Tablespoons Fish Sauce (45ml) (use Tamari for gluten free)
Gravy Ingredients
  • 1/4 cup Flour (30g)
  • 2 cups Chicken Stock (475ml), heated to a near simmer
Additional Serving Ingredients
  • 1 bunch fresh Cilantro , roughly chopped
  • 1 bunch fresh Spearmint , roughly chopped
  1. (Optional for best flavor and juiciness. Skip brining and just rinse and season with salt and pepper 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. Remove chicken from brine and pat dry. Season the chicken with salt and pepper. Truss if desired (click on link for trussing instructions).
  3. Preheat the oven to 425° F.
  4. Combine the oil, ketchup, rice wine vinegar, sriracha, and fish sauce in a bowl. Mix well.
  5. Baste the chicken with the sauce and add some sauce inside the cavity of the chicken. Place chicken in a baking dish and cover with aluminum foil.
  6. Roast for 40 minutes. Remove foil and return chicken to oven, uncovered, and roast for another about 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.
{ 29 comments… read them below or add one }
  1. Casey

    Is the fish sauce essential, can I omit it or substitute it?

    1. Todd & Diane

      Fish sauce isn’t essential, but it does give a very rich umami flavor. You can definitely substitute it with soy sauce or Worcherstershire sauce.

  2. Beth Tanner

    This is delicious!!! The chicken took longer than I expected – I think I’d leave the foil on longer – but it was amazingly good!!

  3. cookdrinkfeast

    I just made this recipe for a second time. It is genius and delicious! Thank you so much.

  4. Tara

    This was delicious. Made it for the first time last night. I didn’t catch the part about adding the last of the basting sauce as it didn’t say to reserve any so I didn’t have any to add to the gravy but it still had a lot of flavor.

  5. Tanya D

    My boss made this and said it was fantastic. As she’s my boss, I believe everything she says. (Actually, it does look amazing). So I’m making this for a dinner party and going to serve it with vermicelli rice noodles and bok choy. What flavors do you suggest I use for cooking the noodles and bok choy so that it will compliment the chicken flavors and not compete or overwhelm them. Or should I just steam them and let the sriracha gravy do the rest?


    1. White on Rice Couple

      A garlic and sesame bok choy would be quite nice with the chicken. It would be good simply steamed too. Either way is a good way to go.

  6. JSJ

    We made this last night (followed the recipe exactly, which is not common for me) and it was perfect! Everyone loved it. This counts as a foolproof, reliable recipe. Love it!

  7. Buttoni

    This sounds amazing! Will definitely be trying it out.

  8. Elizebeth

    Oh that roast chicken looks divine! We love heat in our cooking and this was one of those, “why didn’t I think of that, DUH” moments on the Sriracha gravy idea.

  9. John From Raleigh

    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 !!!

    1. White on Rice Couple

      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.

  10. Sydney

    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.

    1. White on Rice Couple

      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.

  11. Lisa Moose

    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 and included your recipe. Everyone must make this chicken. Now!

    Love your site!

  12. Shobelyn Dayirt

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

  13. Bianca @ Confessions of a Chocoholic

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

  14. Karen

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

  15. Sues

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

  16. Abbe@This is How I Cook

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

  17. Angie | Big Bear's Wife

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

  18. Michelle Ritchie | Delicious Karma

    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!).

  19. Emily

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

  20. Belinda @themoonblushbaker

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

  21. Chris

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

  22. Heather P @The Owl with the Goblet

    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!

  23. Erika

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

  24. Tieghan

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

  25. Norma @ Allspice and Nutmeg

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

Leave a Reply