Sriracha Chicken Strips

$4.55 recipe / $1.14 serving
by Beth - Budget Bytes
4.63 from 8 votes
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I saw this recipe for Sriracha Chicken Strips one day while stumbling around on the internet and, being the Sriracha lover that I am, I immediately bookmarked it for later use. Jenny’s Idea for marinading chicken in Sriracha is absolute genius. The vinegar in the Sriracha and the little bit added to the marinade tenderizes the chicken as it sits so you end up with a super moist and tender chicken strip after cooking. The other reason that I wanted to try these is because back when I made Coconut Chicken Strips I wondered if they would work baked instead of pan fried and this recipe does just that. The result? VERY crunchy on the outside and super moist on the inside. Success!

These chicken strips are super spicy so if you’ve got a bad case of GERD, maybe try the Coconut Chicken Strips instead. I made some sauteed bok choy and Garlic Noodles to serve with the spicy chicken strips and they balanced the heat perfectly. What a meal!

I made a couple of minute changes to the original recipe like using fresh ginger and garlic in the marinade and adding a flour dredge step to the breading process.

Sriracha Chicken Strips plated on white plate with greens

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Sriracha Chicken Strips

4.63 from 8 votes
Sriracha chicken strips are super spicy and mouth wateringly delicious. Panko bread crumbs help make a crispy texture without frying.
Servings 4
Prep 1 hour 30 minutes
Cook 30 minutes
Total 2 hours


  • 1.5 lbs about 2 boneless, skinless chicken breasts ($2.98)
  • 1/3 cup sriracha hot sauce ($0.49)
  • 1 Tbsp rice vinegar ($0.05)
  • 1 inch peeled and grated ginger ($0.11)
  • 1 clove garlic, minced ($0.06)
  • 1 large egg ($0.12)
  • 1 cup all-purpose flour ($0.04)
  • 1 1/2 cups panko breadcrumbs ($0.65)
  • a pinch each salt and pepper ($0.05)


  • In a resealable container combine the Sriracha, rice vinegar, minced garlic and grated ginger. Slice the chicken breasts diagonally into 6 strips each and mix to coat in the Sriracha marinade. Cover the container with the marinade and chicken and refrigerate for at least 1 hour.
  • Preheat your oven to 400 degrees. Set up your dredging station by getting three bowls. Fill the first with the all-purpose flour, in the second whisk the egg and 1 Tbsp of water and in the third bowl place the panko bread crumbs. Also get a clean plate or dish ready to hold the breaded chicken strips.
  • Taking one chicken strip from the marinade at a time, wipe off the excess Sriracha then dip to coat in the flour, then the egg and lastly the panko crumbs. Make sure all surfaces of the chicken strip get covered with each. Gently place the breaded strip on the clean plate and move on to the next one. This is messy and your hands will get coated so make sure you won’t get interrupted before you begin.
  • Once all of the strips are breaded, place them on a baking sheet lined with foil and bake for 20 minutes at 400 degrees. After 20 minutes, turn the oven on to broil and broil for about 5 minutes on each side. Watch the strips during the broiling process. When they get golden brown, pull them out, flip them and wait for the second side to get golden (about 5 minutes each side). Let the strips cool slightly before serving!

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Serving: 1ServingCalories: 576.43kcalCarbohydrates: 78.25gProtein: 46.53gFat: 6.3gSodium: 1423.45mgFiber: 4.58g
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Step By Step Photos

Sriracha Marinade and ingredients on counter
Here is the simple marinade, just four ingredients. Sriracha sauce is so common now you can find it at almost any grocery store (bottle on the left, aka “rooster sauce”).

Chicken Strips sliced into thin slices with knife
Slice the chicken breasts on a diagonal into 6 strips each. Mix the sliced chicken into the marinade and refrigerate for at least one hour.

breading station to dip chicken into
Here is the breading station. I have the marinaded chicken on the left, three bowls, each with one of the breading layers (flour, egg, panko) and a clean dish to set the finished strips on. Preheat your oven to 400 before breading and it will probably be ready to go by the time you’re finished.

Sriracha Panko breaded chicken strips out of breading station and ready to bake
Here are the breaded chicken strips before baking. The panko is barely holding on there so don’t handle them a whole lot before baking them. Transfer them to a baking sheet and cook for 20 minutes at 400 then broil for 5 minutes on each side (this will firm up the bottom which can get soggy).

Sriracha Chicken Strips plated on white plate with side of greens
I served my chicken strips with sauteed bok choy and garlic noodles. PERFECT!

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    1. Sorry to hear that Jay. You could definitely half the amount if you decide to make it again.

  1. I’m making the Sriracha Chicken Strips for dinner this week, along with the Garlic Noodles. I have a question about baking the chicken strips. Did you bake them on a wired rack, or did you cook the strips on the cookie sheet that’s heavily greased? Thank you, Beth!! :-)

    1. Unfortunately this recipe was so long ago that I don’t remember, but I think either would work. If you don’t use a wire rack, just make sure to flip them so that both sides get good color. :)

  2. Hi Beth,

    After a few different recipes this month called for it, my husband and I finally realized that rice vinegar is the source of sweetness we keep identifying that we don’t really care for. What would you recommend as a good substitute or change to recipes if we aren’t a fan of the sweet undertone?

    1. Interesting! I wouldn’t have considered rice vinegar even the least bit sweet. :) Maybe try subbing a more intense vinegar, like white or apple cider to see if it works better for you. Personally, I think some type of vinegar is necessary to balance the flavors, but maybe try just leaving it out. You could try rice wine. I would consider that to be the ingredient with a sweet undertone, but maybe our taste buds are just really different! :D

    2. I came across this comment three years too late, but seasoned rice vinegar is seasoned with sugar. This type of vinegar is used to make sticky sushi rice. However, plain unseasoned rice vinegar should not add any sweetness. Both types are readily available in most grocery stores.

  3. These were really crispy/flavorful. I skipped the “wipe off excess Sriracha” step, as that seemed blasphemous. Everything still held together nicely. I also used a wire rack and that worked out perfectly. I paired the chicken with an Asian broccoli slaw, and once I started eating the two, realized that my meal was begging to become a taco. So I whipped out a tortilla and combined the chicken and slaw– it was great! Next time I’ll probably do the same but add a sauce to the taco, a tangy or spicy mayo. Thanks for another great recipe. Browser isn’t letting me select 5 stars >:o

    1. Hahaha, I firmy believe that everything tastes better stuffed into a tortilla. ;)