Ingredients:
1lb Boneless Skinless Chicken Breast, cut into 1-inch cubes
2 tsp Cornstarch
Kosher Salt and freshly Ground Black Pepper, to taste
1 tbsp Olive Oil
1 tbsp Butter
4 cloves Garlic, finely minced
1/4 cup Honey
3 tbsp Chicken Stock
1 or 2 tbsp Lemon Juice
1 tsp Sriracha
1 tsp Red Chili Pepper Flakes, for garnish
1 tbsp chopped fresh Parsley, for garnish
Sriracha
Huy Fong’s sriracha sauce (/sɪˈrɑːtʃə/ sih-RAH-chə; Thai: ศรีราชา, pronounced [sǐːrāːtɕʰāː] (listen)) Vietnamese: Tương Ớt Sriracha), also referred to as sriracha or rooster sauce for the rooster on its label, is a brand of sriracha, a chili sauce that originated in Thailand. The sauce is produced by Huy Fong Foods, a California manufacturer, and was created in 1980 by David Tran, a Chinese immigrant from Vietnam. Some cookbooks include recipes using it as their main condiment.
It can be recognized by its bright red color and its packaging: a clear plastic bottle with a green cap, text in Vietnamese, English, Chinese, and Spanish, and the rooster logo. David Tran was born in 1945, the Year of the Rooster in the Chinese zodiac. The green cap and rooster logo are trademarked, but the U.S. Patent and Trademark Office considers “sriracha” a generic term.
Preparation
The sauce’s recipe has not changed significantly since 1983.[citation needed] The bottle lists the ingredients: “chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum”. Huy Fong Foods’ chili sauces are made from fresh, red, jalapeño chili peppers and contain no added water or artificial colors. Garlic powder is used rather than fresh garlic. The company formerly used serrano chilis, but found them difficult to harvest. To keep the sauce hot, the company produces only up to a monthly pre-sold quota in order to use only peppers from known sources. The sauce is certified as kosher by the Rabbinical Council of California.
Production
The production of sriracha sauce begins with growing the chilis. The chilis were grown on Underwood Ranch until the two companies ended their relationship in 2016.[12] David Tran, the owner of Huy Fong Foods, contracted about 690 hectares (1,700 acres) of farmland that spreads from Ventura County to Kern County in California. In order to make sriracha, the chili peppers are planted in March.
Tran uses a particular type of machinery that reduces waste by mixing rocks, twigs, and unwanted/unusable chilis, back into the soil. The chilis are harvested in mid-July through October and are driven from the farm to the Huy Fong Foods processing facility in Irwindale.
Because Tran does not add food coloring to the sauce, each bottle varies in color. At the beginning of the harvest season, the chilis are greener and therefore, the sauce yields a more muted-red color. Later in the season, the sauce produced is bright red. After the chilis are harvested, they are washed, crushed, and mixed with sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite as preservatives, and Xanthan gum. The sauce is loaded into drums and then distributed into bottles. All drums and bottles are manufactured on-site, to reduce waste and emissions.
