Best Sriracha Recipes

Amp up pan seared tofu with spicy Sriracha sauce and cooling herbs for a great dish that takes minimal effort.

Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.

These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that chef Michael Symon says is his favorite in the world. "We always have a couple of extra bottles at home, because my stepson blows right through the stuff."

"So many cultures have some version of a pesto or chimichurri," says Susan Feniger, who uses southeast Asian coconut, chiles and kaffir lime leaves to create a green Sriracha, a Thai-style hot sauce.

Austin is loaded with food trucks, and the Korean-Mexican-Texan mash-up that is Chi'Lantro is one of chef Aarón Sanchez's favorites. For his famous late-night snack, Chi'Lantro chef and owner Jae Kim tops hot french fries with caramelized kimchi, grilled Korean-style beef and a mayonnaise spiked with Sriracha.

The Vietnamese accents here come from Sriracha (Southeast Asian chile sauce) and sweet-salty pickled onions.

Roasted broccoli gets a kick with a Sriracha sauce mixture, making it a great spicy side dish.

Richard Blais loves aerating all sorts of dressings and condiments in a siphon. The Sriracha-ranch (or “Sri-rancha,” as he calls it) foam makes the perfect topping for a fried chicken cutlet sandwich.

This mayonnaise-based glaze, flavored with toasted sesame seeds and Sriracha chile sauce, is delicious brushed on all kinds of fish before roasting or broiling. Use it on skinless fish like halibut, mackerel or wild striped bass. Mixed with scallions and soy sauce, it becomes a terrific sauce.

To save time, Ratha Chau suggests spiking store-bought pesto with chiles, lime and fish sauce instead of making the pesto here.

Chef Ed Kenney uses both white and brown rices in this terrific bacon-studded dish that he serves at his casual Honolulu spot, Kaimuki Superette. "In Hawaii, we call it hapa rice; it's more interesting and flavorful than plain white rice," he says. "In Hawaiian, hapa means 'partial' and is often used as a term of endearment to describe people of mixed ethnic backgrounds."

This classic creamy macaroni salad has just the right amount of crunchy vegetables.

Because some like it extra hot, this Hot and Sour Soup packs heat from three different ingredients.

Chicken stir-fry gets a perfect hint of sweetness with the addition of pineapple.

These easy-to-make drumsticks are sweet and garlicky and sure to become a family favorite.

Grilling lobsters at home, like F&W's Gail Simmons does, is supereasy if you have your fishmonger clean and halve the lobsters for you.

A healthy dose of Sriracha gives these bone-in chicken thighs an extra bump of flavor.

Spicy Sriracha chicken and lots of grated cheddar cheese make these quesadillas a party favorite.

This delicious Asian-inspired chicken salad is stuffed with spicy Sriracha chicken and healthy edamame.