Sriracha Crispy Chicken Dirty Fries

Sriracha Crispy Chicken Dirty Fries is a bold, flavour-packed dish that brings together crispy fried chicken, golden fries and a generous drizzle of spicy sriracha aioli. It’s messy, indulgent, and perfect for sharing or not!

For our recipe, we have used Real Thai Sriracha Hot – Chilli Garlic Sauce provided to us by one of our partners, Sosun Fihaara. This sauce has a rich chilli heat balanced with garlic flavour and a slight tang, making it perfect for coating the crispy chicken and mixing into a creamy, spicy aioli.

Serving size: 2

Ingredients:

For the chicken

• 250g chicken breast
• 1 cup milk
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp chilli powder
• ¼ cup flour
• ¼ cup corn flour
• 1/8 tsp salt
• 4 cups oil (for frying)
• ¼ cup Real Thai Sriracha Hot – Chilli Garlic Sauce

For the fries

• 250g fries
• ¼ tsp salt

Sriracha Aioli Sauce

• ¼ cup mayonnaise
• ¼ cup Real Thai Sriracha Hot – Chilli Garlic Sauce
• ¼ tsp lemon juice
• ¼ tsp garlic powder

Instructions:

1. First, cut 250g chicken breast into 2 to 3 cm pieces. Set this aside in a bowl.
2. To a large bowl, add 1 cup milk, 1 tbsp lemon juice, 1 tsp salt, 1 tsp garlic powder, 1 tsp chilli powder. mix well using your hand or a spoon and add the chicken pieces in, mix again and cover using food wrap.
3. Let it marinate in the fridge for 20 to 30 minutes. Preferably 2 hours for best flavour and tenderness.
4. In a separate bowl, mix ¼ cup flour, ¼ cup corn flour and 1/8 tsp salt. Remove the chicken from the marinade, letting the excess drip off, then coat each piece well in the flour mixture.
5. Heat 4 cups oil in a large pot for 6 minutes and add the chicken pieces. Fry them in 2-3 batches until golden brown or the chicken is fully cooked for 7 to 9 minutes. After the first batch, you may have to adjust temperature of the oil if it’s too hot. It might also take around 6-7 minutes to fry the second and third batch. Take it out using a strainer and set aside.
6. Into the same pot of oil, heat for 4 minutes and add 250g fries. Fry on high heat for 15 minutes or until golden in colour and remove to a strainer to drain the oil.
7. Then make the sriracha aioli. Add 1/4 cup mayonnaise, ¼ cup Real Thai Sriracha Hot – Chilli Garlic Sauce, ¼ tsp lemon juice and ¼ tsp garlic powder, into a small bowl and mix using a small spoon. Set aside.
8. Add ¼ cup Real Thai Sriracha Hot – Chilli Garlic Sauce into a bowl and add the pan-fried chicken pieces in and mix and coat them well with a spoon.
9. To assemble, add the fries into a tray, top with the chicken and then pour the sriracha aioli on top.