Sriracha Ranch Dipping Sauce Recipes

SRI-RANCHA (DIPPING SAUCE)

Sri-Rancha (Dipping Sauce) image

Serve with fries (or anything else you can think of) for dipping. Richard Blais' recipe from Rachael Ray's website.

Provided by gailanng

Categories Sauces

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 3

Ingredients

2 cups store-bought ranch dressing
1 1/2 tablespoons fresh lemon juice (juice of 1/2 lemon)
1/4 cup sriracha asian hot garlic sauce

Steps:

Put the ranch dressing into a small bowl, add the lemon juice and Sriracha. Whisk until fully incorporated.
Store in an air-tight container in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 931.2, Fat 98.7, SaturatedFat 15.4, Cholesterol 63.4, Sodium 2100.6, Carbohydrate 13.5, Fiber 1.4, Sugar 4.9, Protein 2

SWEET CHILI CHIP-CRUSTED CHICKEN FINGERS WITH SRIRACHA RANCH DIPPING SAUCE

Sweet Chili Chip-Crusted Chicken Fingers with Sriracha Ranch Dipping Sauce image

a deep-frying thermometer, optional

Provided by Eddie Jackson

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1/2 cup mayonnaise
1/4 cup buttermilk, shaken
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
2 scallions, finely chopped
1 tablespoon sriracha
1/2 teaspoon sugar
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
One 10-ounce bag sweet chili flavor tortilla chips or your favorite flavor chips
3 large eggs
1 tablespoon sriracha
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 pounds boneless skinless chicken breasts, cut lengthwise into 1-inch strips
Vegetable oil, for frying
Crudites, such as celery, peppers and endive, for serving

Steps:

For the sriracha ranch dipping sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, sour creamcilantro, parsley, scallions, sriracha, sugar and lime zest and juice until smooth. Season with salt and pepper.
For the chicken: Crumble the chips into a food processor and process until finely ground. (You should have about 3 cups crumbs.) Spread the crumbs in a large shallow bowl.
Beat the eggs and sriracha in a second shallow bowl, and combine the flour, 1/2 teaspoon salt and some pepper in a third shallow bowl.
Sprinkle the chicken strips with some salt and pepper.
Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F).
Dredge the chicken in the flour, then the egg, then the crumbs. Fry, in batches, until crisp and golden, about 4 minutes per batch. Drain on paper towels.
Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites.

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