Heat Level
/10
Flavor Profile
Sweet and tangy with a spicy, chili flavor.
Pairs well with…
- Burgers
- Sweet potato fries
- Egg rolls
- Sautéed shrimp
- Chicken wings
- Meatloaf
Product Description
A deliciously complex blend of sweet and tangy with just the right amount of chili heat. GIVEITZING™
Ingredients
Tomato Paste, Sugar, Water, Thai Chili Peppers, Distilled Vinegar, Soy Sauce (Water, Wheat, Soybeans, Salt), Ginger, Corn Starch, Dehydrated Garlic, Red Bell Pepper and Onion, Salt, Cayenne Peppers, Natural Flavor, Spices, Extracts of Paprika, Xanthan Gum.CONTAINS: SOY, WHEAT
Top Recipes for Thai Chili Sauce
Bang Bang Chicken
Ingredients:
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 Sauce
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 Sauce
Silver Spring Sriracha Sauce
Directions:
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 Sauce, 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 Sauce and Silver Spring Sriracha Sauce.
Serves: 4
