Honey and Sriracha Glazed Chicken – Delishar

Another speedy chicken dish? Oh yes, please! Yup, this dish requires basic ingredients, and 15 minutes of your time. Yes, it’s that simple. ANYBODY can make this, trust me.

Some of you may have knowledge that I just went for a sinus surgery. Part of the recovery is that I will lose my sense of taste and smell. I know, it’s terrible to not be able to taste or smell glorious food!! So cooking this super easy dish came as a tough challenge to me! I has to use my other senses to ‘feel’ this dish. Cooking without taste and smell is like finding your way out around the house in complete darkness.

I asked my helper to do a taste test, and it was a relieve to say I still got it! The husband said I did an awesome job with the chicken, he gave 2 thumbs up! I used 1 tbsp of Sriracha for this recipe, and the husband rated the spice level to be a 5 out of 10. Considering he has pretty good threshold for spicy food for a white guy. Although he did say that he will be able to handle it if I make it spicier.

Here is a little story about how I bought my first Sriracha Sauce. I went to the supermarket to pick up my usual milk and bread, and was browsing the aisle beside the chiller. Then I saw this bottle of Sriracha sauce staring at me, begging me to take it off the shelf, and into my basket. Having no self-control, and really empathising that little fellow, I did just that. I adopted it (went through all the paperwork of signing on the dotted line), walked it home, and housed it comfortably in my spice and condiment cabinet. So now it’s happily hanging out with all it’s other spice brothers and sisters. With it residing in my spice cabinet, I have to think it can contribute to the household.

I’ve never cooked with Sriracha sauce before, but I’ve always like the idea and visual appeal of a sweet and spicy glaze. In this case, the sweet comes from honey, which always gives a nice sticky glaze, and the spicy from the Sriracha sauce. It makes a good snack on its own or serve it as part of a meal. Here’s how I made it.

First marinate the chicken cubes in salt, pepper, and corn flour.
Then heat up pan and add some oil.
When oil is hot, add chicken and cook until almost cooked through.
Add garlic and ginger, then stir fry for a minute.

Pour in sriracha, honey, and water mix.
And toss to combine, then let it reduce to a glaze.
Tossing to make sure the glaze coats the chicken.
Allow the chicken to brown a little.
Remove from heat, garnish, and serve.

Ingredients (Serves 2)

  • 2 chicken breast / or thigh (about 300g), cut into 1 inch cubes
  • 1 heaping tbsp of corn flour
  • 2 tbsp honey
  • 1 tbsp Sriracha sauce or to taste
  • 1 tbsp hot water
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1-2 tbsp cooking oil
  • Wedge of lime
  • Chopped spring onions to garnish
  • Toasted sesame seeds to garnish (optional)

First marinate the chicken in salt, pepper, and corn flour.

Mix Sriracha, honey, and hot water together.

Heat up pan on med high, and add some oil.
When oil is hot, add chicken, searing both sides, and cook until almost cooked through.
Add garlic and ginger, then stir fry for a minute.
Pour in sriracha, honey, and water mix.
And toss to combine, then let it reduce to a glaze.
Adjust your heat if needed.
Tossing to make sure the glaze coats the chicken.
Allow the chicken to brown a little for that added depth and caramelised flavour.
Remove from heat, give it a spritz of lime juice.
Toss, garnish, and serve.

Don’t forget to take part in the current GIVEAWAY! This time Delishar is giving away a Wilton 12 Piece Cupcake Decorating Set! Go to this page for details.

Print Friendly, PDF & Email

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.


Print Friendly, PDF & Email

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!


Print Friendly, PDF & Email

Honey Sriracha Salmon with Baby Beans – Delishar

When we were in Wisconsin last month, we met up with a wonderful family at this rain-forest themed restaurant. It’s a pretty cool place with moving ‘animals’, the sounds they make, and thunderstorms too. It does feel like we were dining in the rain-forest. Because there were so many things going on in the restaurant, it pretty much kept the kids occupied while the adults visited. 

It wasn’t our first visit to the restaurant. I usually order myself the spiciest entree I can find on the menu, which is a jambalaya pasta. But maybe because it was the festive season, the restaurant had a special menu. So when I saw Honey Sriracha Salmon on Rice, I had to restrain myself from jumping for joy. I mean, that combination can never go wrong! And I wonder why I’ve never though of making it for the blog before! 

Better late than never right? So here is my version of Honey Sriracha Salmon, inspired by what I had at the Rainforest Cafe. I made the girls’ portion separately without the Sriracha. All of us at home could not get enough of that delicious piece of fish! The whole dish took me about 10 minutes to prep, and another 10 minutes to cook. Super quick and delicious weeknight meal that you will want to put on your rotation list. 

Honey Sriracha Salmon with Baby Beans


Salmon marinade

  • 600 g salmon cut into 4 pieces (I used Wild salmon from The Alaska Guys)
  • 3 tbsp honey
  • 1/3 cup soy sauce
  • 1 tbsp sriracha sauce or to taste
  • 1 tbsp grated ginger
  • 1 tbsp minced garlic
  • Black pepper to taste

Baby beans

  • 200 g baby beans ends removed
  • 1/2 red pepper sliced
  • 3 fresh shiitake mushrooms sliced
  • 2 cloves garlic minced
  • Salt and black pepper to taste
  • 1 tbsp olive oil


  • Chopped spring onions
  • Toasted sesame seeds


  • In a large ziplock bag, place all the ingredients listed under salmon marinade. Toss to coat evenly, and chill for an hour or overnight.

  • Heat pan on medium-high heat with olive oil.

  • Remove fish from bag, and allow all the excess marinade to drip off. Reserve marinade.

  • Pan fry salmon flesh side down for 2 minutes, flip and cook for another 2 minutes.

  • Then pour reserved marinate into pan, cover, reduce heat to low, and cook for another 4 minutes.

  • Transfer salmon to serving plates over steamed white rice. Spoon sauce over salmon.

Baby beans

  • In a clean pan, heat oil over medium high heat.

  • Stir-fry garlic until fragrant.

  • Add all the other ingredients, and season with salt and pepper.

  • Stir-fry until desired done-ness of vegetables.

  • Serve on the sides of Honey sriracha salmon.

  • Garnish dish with chopped spring onions and toasted sesame seeds.

Sriracha is a type of Thai/Vietnamese hot sauce / chili sauce made from a chilli, vinegar, garlic, sugar, and salt. If you live in SG, you can find Lingham Sriracha from major supermarket. You can also substitute it with your favourite garlic chilli sauce.

Print Friendly, PDF & Email