A scrumptious Chinese recipe that has actually tender tofu prepared in an intense chicken mince-based gravy with a spicy bean paste. The name of the dish has an intriguing story too.

SRIRACHA CHICKEN

Active ingredients

2 tablespoons Sriracha sauce
500 grams chicken leg boneless, cut into 2 inch pieces
200 grams pineapple, cut into 1 inch pieces
1 tbsp garlic paste
Salt to taste
1/4 tsp dark soy sauce
1 tsp lemon juice
1 tablespoon oil
Iceberg lettuce leaves as required
Micro greens for garnish
Sauce
1 tablespoon carefully chopped garlic
1/4 tsp red chilli flakes
Salt to taste
2 tbsps Siracha sauce
1/4 tsp dark soy sauce
1 1/2 tablespoons corn flour
1 1/4 cups chicken stock

Approach

1. Take chicken in a big bowl. Add pineapple, garlic paste, Siracha sauce, salt, dark soy sauce and lemon juice and blend well. Reserve to marinate for 10-15 minutes.
2. To make the sauce, mix together garlic, red chilli flakes, salt, Siracha sauce, dark soy sauce, corn flour and chicken stock in a bowl.
3. Thread the chicken and pineapple pieces alternatively on to skewers.
4. Heat oil in a non-stick grill pan. Location the skewers and cook on high heat for 2-3 minutes. Flip and cook the opposite for 2-3 minutes too. Continue to cook, flipping in between and cook for 4-5 minutes or till done.
5. To make the sauce, heat a non-stick pan. Add the prepared mixture and mix well. Prepare for 2-3 minutes or till the mixture thickens.
6. Organize a layer of lettuce on a serving plate. Place the skewers on it and sprinkle some of the ready sauce. Garnish with micro greens and serve hot with the staying sauce.

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