Sriracha Chicken with Sticky Rice | A Bold Thai-Inspired Dish to Spice Up Your Day

Bring the bold, balanced flavors of Thailand to your table with our Sriracha Chicken and Sticky Rice — a dish that’s both comforting and flavorful. Whether you cook the chicken in an air fryer or sear it in the pan, the result is always the same: golden perfection paired with fresh steamed fragrant sticky rice.

What makes this dish shine our award-winning Thai Spicy Chili Sauce, made in Thailand with fresh chilies, garlic, roasted rice, culantro, and tamarind — ingredients that capture the heart of authentic Thai cooking.

Author

Watcharee Limanon

Prep Time

5 minutes

Cook Time

20 minutes

Servings

4

Category

Dinner

Cuisine

Thai

Ingredients

• 1/3 cup Watcharee’s Thai Spicy Chili Sauce
• 4 boneless, skinless chicken thighs
• 2 tablespoons soy sauce
• 2 tablespoons Sriracha sauce
• 4–6 garlic cloves, peeled
• 1 teaspoon white peppercorns
• Fresh basil (optional)
• Steamed sticky rice or jasmine rice
• Oil mister or cooking oil

Directions

1. Using a mortar and pestle, pound the garlic and white peppercorns into a paste.
2. In a mixing bowl, combine the paste with chicken thighs. Add soy sauce and Sriracha sauce, then mix well to coat evenly.
3. Marinate the chicken in the refrigerator for at least 20 minutes.
4. Lightly mist the air fryer basket with oil.
5. Air fry the chicken at 375°F for 8-10 minutes per side, until fully cooked and golden brown.
6. Let the chicken rest on a rack for 5 minutes before slicing.
7. Serve with steamed sticky rice or jasmine rice and dip with Watcharee’s Thai Spicy Chili Sauce. Enjoy!