Crispy Sriracha Chicken + Homemade Mayo Troubleshooting

Looking for tender, spicy chicken with a crispy skin? Here it is, complete with Sriracha-Mayo marinade. Perfect with chicken wings for appetizers too.

If you have friends who love a bit of spice, this is the perfect dish to serve to them. You can decide how spicy you want to go. If you can handle a lot of heat, try adding a little more Sriracha to the marinade - taste it as you go.

I learned a lot about mayonnaise during this shoot. I actually had a bit of a kitchen fail, creating mayonnaise soup rather than the result I was hoping for. You’ll have to watch the video to hear my tips, but homemade mayo success is not far off.

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

Sriracha chicken with homemade mayonnaise

(Serves 2) The sriracha marinade could be stretched for double the chicken.

  • 200ml homemade garlic mayonnaise

  • 2 tbsp Sriracha (use more if you can handle the heat!)

  • 750g chicken (thighs and drumsticks or wings)

  • 4 sweet potatoes

  • A drizzle of extra virgin olive oil

  • A pinch of salt

  • Salad, broccoli for a more nutritionally balanced meal

  • Sesame seeds

  • 1 spring onion, sliced

Homemade Garlic Mayonnaise

  • 2 garlic cloves, crushed

  • 1 tsp apple cider vinegar or white wine vinegar

  • 1/4 tsp Dijon mustard

  • 1 large egg yolk

  • 1/2 tsp salt

  • 200-250ml of neutral tasting oil of your choice

Start by making the garlic mayo. Add egg yolk, vinegar, crushed garlic cloves, salt and mustard to your bowl. Whisk together very well. Add oil (I’m using olive oil) in a slow, steady drip/drizzle, while whisking. The key is to not add too much oil at a time. The mixture will start to thicken up into mayonnaise.

Mix Sriracha and mayonnaise together in a large bowl. Add the chicken and coat well with the marinade. Leave the chicken to marinate while you preheat the oven to 200C.

Add the chicken to a roasting tin, skin side down. Bake for 30 minutes at 200C.

Meanwhile, cut your sweet potato into finger-like pieces. Try and get them uniform so they bake easily. Add to a baking tray lined with baking paper. Drizzle over some olive oil and sprinkle with salt. Mix well and set aside until the chicken is ready to be turned over.

After the first 30 minutes in the oven, turn the chicken pieces over so the skin side is up, and cover with the remaining marinade.

Add the sweet potato fries to the oven and bake chicken and sweet potatoes for 20 minutes at 200C.

Remove the roasting tin and fries from the oven and let the chicken rest for 10 minutes. In the meantime, wash your salad or prepare some broccoli (for example by boiling, steaming or blanching it).

Plate up your sweet potatoes and broccoli/salad, then your chicken. Sprinkle over sesame seeds and spring onion.


Estimated nutritional values for 1 serving of chicken: 629 kcal; 37.7g fat; 15.9g carbohydrate; 51g protein

Music by Joakim Karud.