Honey Lime Sriracha Chicken – Delishar

A week ago I shared my story on how I adopted my first bottle of Sriracha Hot Sauce. It has been living happily among all it’s other brother and sister sauces/condiments. When I shared my recipe of Sriracha Honey Chicken Cube, I got a couple of readers asking me what is Sriracha and where can they purchase it.

srirachaSriracha is a hot sauce or chilli sauce. Can you substitute with other commonly found chilli sauce? I’d say yes, and no. Yes, because you there is no right and wrong. You can use any chilli sauce you like. No, because the flavours of the dish will be different.

You see, Sriracha is a hot sauce made with chilli peppers (duh!), vinegar, garlic, sugar, and salt. It is a sauce commonly served in Thai and Vietnamese cuisine as a dipping sauce or condiment. My first encounter with Sriracha was ironically in the USA, more than a decade back. The most iconic brand is the one with a rooster or cock. It’s also known as the ‘rooster sauce’ or ‘cock sauce’, I know it sounds a little explicit. However, the only brand of Sriracha that I’ve seen in Singapore is Lingham. You can get it from major supermarkets. I got mine from fairprice and I’ve seen it in cold storage. It’s about $4 a 280ml bottle.

And since my last recipe blog post on Sriracha Honey Chicken Cube, I wanted to use more of this delicious hot sauce to cook up something for another recipe post. I was craving something crispy, but since I do not deep dry my food, I seared the chicken to a nice golden brown, and leave it to the oven to do the rest of the work for me. The glaze was extremely easy to put together, and requires very basic ingredients. The result was a crispy chicken coating in this lovely 4 flavours sticky glaze. So good I tell you, and so easy too!


Honey Lime Sriracha Chicken

  • 4 bone in skin on chicken thighs
  • Salt and pepper to taste
  • 2 tbsp oil
  • 2 tbsp honey
  • 2 tbsp sriracha hot sauce
  • Juice of 1 lime
  • 1 tsp fish sauce
  • Chopped spring onions to garnish
  • Preheat oven to 200C.

  • Pat dry chicken and season with salt and pepper.

  • Heat frying pan on medium-high.

  • Add oil and allow to heat until shimmering, not smoking.

  • Place chicken in, skin side down.

  • Let it cook for until skin is seared and golden, about 10 minutes.

  • Transfer chicken to a lightly greased baking tray, skin side up.

  • Bake for 15-20 minutes or until chicken is cooked through and skin crispy.

  • Meanwhile, mix honey, lime juice, fish sauce, and sriracha sauce in a bowl.

  • Using the same frying pan, drain off excess oil, but do not clean/wash.

  • Over medium heat, add sauce mixture into pan and reduce until glaze consistency, stirring often. Be careful not to burn it.

  • When chicken is done, coat chicken in prepared glaze, spooning it over the crispy chicken.

  • Garnish with spring onions and serve.


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Perfectly Baked Crispy Lime Cilantro Wings – Delishar

Say wings, and you’ll get most people’s attention, mine included. Perhaps it’s a better way to get large crowds’ attention by loudly announcing, “CHICKEN WINGS! CHICKEN WINGS!”, then say, “Ladies and gentlemen, may I have your attention please.” Lol! I’m just kidding of course, but you know, it may just be an effective way to get people’s attention if the usual way doesn’t. 

Darn, I got diverted even before I started. That’s what wings does to me. When I see it offered on the menu, I’d forget what I was there for in the first place. Are you the same too? Especially when the description or picture of the wings screams crispy! Oh man… My mouth just started watering. As much as I like chicken wings, I’m also reminded of the amount of oil that it was deep fried in. Luckily, deep frying isn’t the only way to get drool-worthy crispy wings.

Lime Cilantro Wings 7

Since I made it a rule that deep frying is never allowed in my kitchen, it doesn’t mean that I can’t enjoy crispy chicken wings at home. I simply bake them, and this time with the help of a secret ingredient. Baking powder. Cook’s Country explains that baking powder composes of an acid and an alkali. This combination helps to draw moisture to the surface of the poultry skin. The moisture then evaporate leaving the skin crisp instead of soggy.  The acid weakens the proteins within the skin, while the alkali accelerates the browning process. In layman terms, allowing the skin to crisp and brown more quickly. 

You can use the crispy chicken wing recipe as your base recipe and toss it in whatever sauce you like. Sriracha + butter is a really good combi, but the wings taste really good on it’s own too! I left out the jalapeños in my recipe to make it kid-friendly.  So, if you like crispy wings like us, but is turned off my the gallon(s) of oil that the chicken wings are deep fried in. Or even if you have not tried crispy oven-baked wings before, do give this a try. I assure you that you’ll not miss dem deep fried wings. 


Perfectly Crispy Lime Cilantro Wings


  • 1 kg chicken mid wings
  • 1 tbsp baking powder
  • 3 tbsp all purpose flour
  • Salt and pepper to taste
  • Juice of 1 lime
  • 2 tbsp unsalted butter room temperature
  • 3 tbsp chopped cilantro
  • Chopped jalapeño to taste optional, I opted out for the kids
  • Clean and rinse chicken, then pat dry with kitchen towel.

  • Season both sides with salt and pepper.

  • In a large mixing bowl, whisk together flour and baking powder.

  • Then toss wings to get a thin layer of even coating on both sides of the wing.

  • Lay wings on baking wire rack and allow it to rest at room temperature.

  • Now, preheat your oven to 200C.

  • When your oven is ready, give the wings a light spray of cooking oil.

  • Bake at 200C for 20-25 minutes, then flip and bake for an additional 10 minutes.

  • Meanwhile, make a compound in a large mixing bowl by combining butter, lime juice, cilantro, and jalapeño.

  • When wings are done, add the wings in the mixing bowl with the butter compound.

  • Toss to coat wings with lime cilantro butter.

  • Drip off excess, if any, then serve immediately.

Lime Cilantro Wings ta

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Sriracha Lime Scallops – Delishar

I am so excited to share with you Corningware new range of non-stick Retroflam cookwares. Yes, that’s right, non-stick. 🙂 I’m sure we are all familiar with Corningware. When mentioned, the first thought would be their pyroceram cookwares that is possibly passed down to you from your mom or grandma. That being said, you know Corningware’s quality cookwares are built to last.


When I attended the Retroflam launch event, I was blown away by the beauty of the cookwares! Not to mention that they made it in my favourite colours, Green Emerald and Red Ruby. The new non-stick cookware is manufactured in Korea, with 5 layers of coating made from quality cast aluminium, black titanium, and sparkling pearl ceramic coating on both the interior and exterior of the cookware. 

The ceramic coating allows for  heat conductivity to up to 400 degrees Celsius! That is some serious heat there! No more worrying about harmful chemicals discharge while using non-stick pan on high heat!  Additionally, the coating is highly scratch resistant making it even more durable. The materials of the product ensures energy efficiency while cooking. Aluminium being an excellent heat conductor, and titanium provides a solid non-toxic, non-porous, and non-reactive base. 



We all have our fair share of experience with scratched pots and pans with it’s coating peeling off after some usage. And worries about chemicals like  PFOA (perfluorooctanoic acid) getting into our food. Which is highly debated to be harmful to our health if exposed to it overtime. Don’t have to worry about that with these gorgeous cookware!  The pearl ceramic coating on the Retroflam is cured on the interior and exterior of each cookware with nano technology, and is naturally inert and non-reactive to acidic and alkaline food, free from toxic chemicals such as PFOA, cadmium and lead. Yay to healthy cooking for my family!

What about the non-stick functionality that it promises? I can only say that I am utterly impressed! My food GLIDES on the pan, and there was no need for me to scrape off the bottom of the pan while I was deglazing it with wine. All the goodness simply dislodge as the wine bubbles in the pan, and melt away into the sauce. Cleaning was absolutely a breeze, especially since the exterior is also made with the same pearl ceramic coating. The ease of cleaning due to the superior non-stick quality makes doing the dishes so much more fun! 


The base of the pan is specially designed with radiating grooves to allow for even distribution of heat, promising evenly cooked food. No more hot spots leading to burnt and undercooked food, especially when pan-frying or searing!  

I put the pan to the test by pan-searing some scallops which requires high heat, even surface, and even heat distribution to achieve a nice sear. Each scallop was beautifully seared with an even gorgeous crust on both sides. I am honestly impressed with the performance of the cookware. Definitely seeing myself making more delicious food with it! Let’s take a look at how this super simple dish was made.


Melt butter with some oil in pan over high heat. Can you see the how the pan sparkles? I’m bedazzled! 


As the bubbles starts to subside, add scallops that’s pat dry, and seasoned with salt and pepper. Let it cook without touching it for 1 minute to 1.5 minutes before checking.


Carefully flip, and allow the other side to cook for another minute. Isn’t it gorgeous?


My cheeky little one came to peek and watch me cook. She kept asking if she could have one now. Eventually, I made another batch without the sriracha so the little ones can enjoy too. 


Deglaze with wine, and a little squirt of Sriracha. Swirl it around the pan a little, then remove from heat, and spritz in the lime. Garnish with chopped cilantro and serve.

Usual price for Corningware Retroflam starts from $109 and is available at leading department stores listed here.


The generous folks from World Kitchen would like to giveaway 2 sets of Corelle Diningware worth $222 to 2 lucky readers! Each winner will be entitled to 1 set of Corelle (Apricot Grove) dinnerware as shown in the picture above. To take part in the giveaway, simply follow the instructions on the giveaway widget below.

a Rafflecopter giveaway

*This giveaway ends on Friday, Nov 11, 2016 at 11:59 p.m. Singapore time (GMT+8). Each winner will be entitled to 1 set of Corelle (Apricot Grove) dinnerware. There will be 2 winners selected by random.org and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will need to collect the prizes from World Kitchen (Asia Pacific) Pte Ltd at 238A Thomson Road, #25-09/10, Novena Square Tower A, Singapore 307684. As such, this contest is opened to Singapore entrants only.

Sriracha Scallops 2

Sriracha Lime Scallops


Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

  • 6 large scallops pat dry
  • 1 tsp high smoke point oil I used olive
  • 1-2 tsp butter
  • 1/4 cup dry white wine
  • 1 tsp sriracha or to taste
  • Lime juice to taste
  • Salt and pepper
  • Chopped cilantro to garnish
  • Season scallops with salt and pepper.

  • Heat pan on high with butter and olive oil.

  • When oil is hot and bubbling of butter starts to subside, add scallops.

  • Allow to cook without touching for 1-1.5 minutes before checking.

  • Carefully flip and allow to cook for another minute.

  • Add wine and sriracha sauce to deglaze.

  • Swirl it around and allow to reduce a little (it’ll be quick!)

  • Remove from heat, and spritz in lime juice.

  • Garnish with cilantro and serve.

Make sure the scallops are properly pat dry!


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Lime Cilantro Salmon – Delishar

A quick 15 minutes Lime Cilantro Salmon recipe to whet your appetite! Moreover, the sauce makes a great dressing for salads. You can toss it with your pasta or serve the salmon over any carb of your choice. I had mine with cauliflower rice while the family had theirs with couscous. Served with a side of grilled white asparagus, sauteed sweet peppers, and mashed avocado. This recipe is a versatile one that can be modified to fit your dietary needs. I’ve included a Keto and Whole30 modification in the recipe card.

By now you’d know that I’m a big fan of The Alaska Guys (TAG). They bring in only the finest wild-caught Alaskan seafood. From the different kinds of salmon, white fish like cod, halibut, and pollock, to the meatiest sweet Alaskan King Crab. They also carry delicious sausages, beef, and non-Alaskan products. Seriously, if you have not tried wild-caught Alaskan salmon, please do yourself a favour and try it. You no longer have to deal with the nasty fishy smell on your hands and in your kitchen. You’d taste the difference, this I promise you.

TAG recently released a new product on their website. It is a 500g pack of skinless and boneless sockeye salmon, individually portioned and vacuum packed. It’s going at $25.50/500g pack. A steal as compared to the regular 160-220g sockeye portions at $68/kg. This is also a great option for family with young kids with a smaller appetite who prefers not to have fish skin on their fillet. Great for cooking soup and congee. My girls aren’t big on salmon skin, so yay for no wastage! Each individual portion size was also perfect for my family of 4, plus my helper. 🙂

More Alaskan seafood recipes:

Lime Cilantro Salmon

This recipe is paleo-friendly. Keto and Whole30 modification below.

Prep Time 5 minutes

Cook Time 10 minutes

  • 1 pack TAG Alaskan Sockeye (Red) Salmon Skinless Boneless 500g
  • 2 lime Juiced
  • 2 cloves garlic minced
  • 1/4 cup cilantro chopped and divided
  • 1/4 cup butter
  • 1/3 cup stock chicken or veg is fine
  • 3 tbsp maple syrup or honey
  • salt and black pepper to taste
  • 1/2 tsp red chilli flakes optional
  • 2 tbsp olive oil
  • Thaw salmon and pat dry

  • Season salmon with salt and black pepper

  • Heat pan on medium high with olive oil until shimmering

  • Add salmon, and lower heat to medium-low

  • Cook 2 minutes each side, then remove to plate

  • In the same pan, add butter, chili flakes and garlic to cook until fragrant

  • Then add stock, lime juice, maple syrup, and cilantro

  • Allow to simmer and reduce

  • Pour over cooked salmon and garnish with reserved fresh cilantro

Keto – Skip the maple syrup
Whole30 – Substitute maple syrup with date paste

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