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Silver Spring Recipes

Horseradish Recipes

In our more than eight decades of growing and processing horseradish, our family has concocted and curated more than a few tasty recipes. Horseradish—prepared traditionally or found in one of our specialty mustards—plays an excellent supporting role in the kitchen: You can choose whether to boldly flaunt its unmistakable zing or play it subtly. From old classics, like Bloody Mary's and cocktail sauce, to the unexpected, like delicious canapés and veggie dishes, there are countless ways it can bring your food and drink to life. These customer-rated, customer-loved horseradish and mustard recipes make the most of the distinctive pungent and spicy flavor. Ratchet it up for a hot taste. Pepper it in for a subtle twist. Time to get cooking.

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Featured Recipe

Bang Bang Chicken

  • Thai Chili Ketchup

Bang Bang Chicken


1/2 c vegetable oil, or more, as needed (Coconut oil could also be used)
2-3 c buttermilk
3/4 c coconut flour
1/2 c cornstarch
2 large eggs
1 tbsp Silver Spring Thai Chili Ketchup
1/4 tsp salt
1/8 tsp pepper
Kosher salt and black pepper, to taste
1 pound boneless, skinless chicken breasts
1 cup Panko (Japanese bread crumbs)
1 Bunch Cilantro
Silver Spring Thai Chili Ketchup
Silver Spring Sriracha Sauce


In a skillet, heat the oil over medium-high heat.
Remove fat from chicken and cut into 1/2 inch cubes.
In a small bowl, whisk the eggs together. Set aside.
Whisk together in a large bowl the buttermilk, flour, cornstarch, eggs, and Thai Chili Ketchup, salt and pepper. You may need to add more buttermilk to thin out the mixture. (You want to be able to dip the chicken cubes in, to coat).
Pour the Panko bread crumbs into a shallow dish.
Take a few of the chicken cubes and dip into the buttermilk mixture, then transfer to the Panko and roll and press to coat.
Place the chicken one at a time into the oil. Let cook for 3-4 minutes until golden brown on all sides.
Place the cooked chicken on a plate lined with a paper towel.
Continue the steps until all the chicken is cooked.
Rough chop the cilantro. Sprinkle some on top of the cooked chicken.
Serve with Silver Spring Thai Chili Ketchup and Silver Spring Sriracha Sauce.

Serves: 4

Recipe courtesy: Silver Spring Foods, Inc. (Recipe has been modified from