sriracha mayo

Crispy pressure cooker chicken banh mi bowls! The chicken is quickly cooked in the pressure cooker and then we crisp it up under the broiler and serve it with rice, pickled veggies and sriracha mayo! It is so so good!

Crispy Chicken Banh Mi Bowls

EACH: water AND rice vinegar

sugar

salt

EACH daikon radish ribbons AND carrot ribbons (see notes)

- 1 1/2 pounds boneless, skinless chicken breast (or thighs)

salt and pepper

soy sauce

onion,

jalapeño, sliced (seeds and ribs removed for less spicy)

garlic, pressed

cilantro leaves + stems

sesame oil

white rice

Pickled veggies: In a medium bowl, whisk together...

Pickled veggies: In a medium bowl, whisk together the water, sugar, rice vinegar and salt until dissolved. Add veggies and allow to soak for at least 30 minutes and ideally for 1-2 hours, covered, in the refrigerator.

Crispy chicken: Whisk together the sugar, sriracha, rice vinegar,...

Crispy chicken: Whisk together the sugar, sriracha, rice vinegar, lemongrass paste, and fish sauce with 2 tablespoons of water, and soy sauce in a bowl; set aside.

Sprinkle the chicken with a pinch of salt...

Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts for a minute on each side. Remove chicken to a plate. Add the onions, garlic, jalapeños, and cilantro to the pot and let cook for 2 minutes stirring so nothing sticks.

Add the chicken back into the pressure cooker...

Add the chicken back into the pressure cooker and pour the prepared liquid on top. Cover, let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breast. Allow the pressure to release naturally or turn to the ‘vent’ setting and allow it to vent completely before removing lid.

Position a rack in the center of the...

Position a rack in the center of the oven and preheat to the ‘broiler’ setting. Remove chicken breast to a flat surface and shred using 2 forks. Place in a large bowl and drizzle ¼ cup of cooking liquid and sesame oil over the chicken and toss to coat. Spread chicken out onto a baking sheet. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.

Assemble: Place the rice or quinoa in a...

Assemble: Place the rice or quinoa in a bowl, top with crispy chicken, pickled veggies, sliced jalapeños, chopped cilantro, and drizzle with homemade sriracha sauce and a pinch of sesame seeds if desired.

Sriracha aioli with lime juice and garlic is the perfect mix of spicy and creamy. This Asian aioli is the best sauce for shrimp, crab cakes, fish tacos, chicken, burgers, sandwiches, and it’s even great on hot dogs!

Best Sriracha Aioli Recipe

mayonnaise

Tablespoons Sriracha chili sauce

Tablespoons freshly squeezed lime juice

garlic

Mix all ingredients together in a bowl, and...

Mix all ingredients together in a bowl, and store in an airtight container in the refrigerator.

These shredded tofu wraps are packed with shredded tofu cooked down in a sweet-savory-spicy sauce paired with sautéed bell peppers, lettuce, and sriracha mayo all wrapped in flour tortillas. These are incredibly versatile and you can customize your wraps however way you like!

Shredded Tofu Wraps with Sriracha Mayo

17.5 oz extra firm tofu (or tokwa)

Neutral oil

1.5 tsp smoked paprika

cumin powder

sriracha (adjust according to desired heat)

tsp dark soy sauce

maple syrup (adjust according to desired sweetness)

olive oil

garlic (minced)

vegan mayo

water

sriracha (, adjust according to desired heat)

lemon

sugar (, to counter acidity)

garlic powder (or 1 clove garlic, minced)

smoked paprika

Salt (to taste)

4-6 tortilla wraps (, depending on size)

Mixed bell peppers (I used green, yellow, red bell peppers)

white onion

lettuce

Charred/roasted corn

Black beans

tomatoes

vegan cheese

Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.

If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.

Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side. You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

PREPARING THE TOFU

If air-frying/baking, preheat your air-fryer or oven to 350F/180C.

On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.

For air-frying, air-fry for 10-15 minutes or until lightly golden brown - do not overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning. It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.

If baking, you may need to bake the tofu for 25-30 minutes.

AIR-FRYING/BAKING

While the tofu is cooking, prepare the sauce by mixing everything together. Feel free to adjust to your taste.

SAUCE

In the same pan, add the tofu (if you air-fried or baked it).

Pour the sauce into the tofu. Mix and cook down the tofu until the sauce is absorbed.

Taste the tofu and feel free to season the tofu with more soy sauce or maple syrup, if needed.

Turn off the heat. Set aside.

COOKING TOFU IN THE SAUCE

In the same pan, add some cooking oil.

Add the sliced onion and bell peppers.

Season with salt and allow to cook until tender to your liking. I like my peppers with a slight char.

Set aside.

BELL PEPPERS

Mix the mayo ingredients. Feel free to adjust the seasoning depending on your preferred taste.

SRIRACHA MAYO

On a tortilla, you can put some shredded lettuce, shredded tofu, sriracha mayo, and other mix-ins you’d like. Enjoy!

ASSEMBLING THE WRAPS

I like to prepare the mayo, chopped lettuce, sautéed veggies, and shredded tofu then just store these in the fridge for whenever I want some wraps.

I also make some ink advance then wrap each one in some aluminum foil to bring for meals on-the-go.

PREPARE-AHEAD TIPS

Spicy Mayonnaise, or sriracha mayo, is simple and easy to make at home and can be used in so many ways.  Spicy Mayo Sauce can be used for dipping fries into, slathering on wraps or serving with sushi.  You&#x27;ll be making this DIY spicy mayo again and again.

Spicy Mayonnaise (Sriracha Mayo)

Mayonnaise

Sriracha

Mix mayonnaise and sriracha together in a small...

Mix mayonnaise and sriracha together in a small bowl until well combined.

More often than not, there&#039;s an emergency bowl of spicy mayo sitting in our fridge. Throw it on fried rice, dip your fried chicken in it and sauce up those left-over vegetables with this easy but super tasty sauce.

Hi I'm Devan and I'm Addicted to Spicy Mayo

g mayo

g sriracha sauce (or your favourite hot sauce)

lime juice

garlic (peeled (use a small clove))

Worchestershire sauce

Grate

Grate the garlic into a bowl using a Microplane.

Mix the rest of the ingredients together. Add more hot sauce or salt if you desire.

Zest

Zest half a lime into the sauce and mix well.

Finish

Store in a squeeze bottle or sealed container in the fridge for up to 5 days.

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Top 5 sriracha mayo recipes from across the web

The most viewed sriracha mayo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Chicken Banh Mi Bowls

Best Sriracha Aioli Recipe

Shredded Tofu Wraps with Sriracha M...

Spicy Mayonnaise (Sriracha Mayo)

Hi I'm Devan and I'm Addicted to Sp...

The most viewed sriracha mayo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine