While I do applaud countless types of hot condiments from Tabasco pepper sauce to sambal oelek, Sriracha is one that’s never out of stock at my place. It’s a kitchen must-have that comes in handy when a plate of food isn’t quite up to par or when you simply want to intensify an already flavorful dish. Clearly, my decision to place Sriracha on everything I ate for a week was one made without a second thought.
Day 1 —
Strawberries
Photo by Joyce Xu
How was it? The perfectly sweet taste of the strawberry was actually ruined once I added Sriracha. It was an uneven balance between sweet and bitter — less sweet, more bitter.
Would you do it again? Certainly not.
Pho with Tendon and Tripe
Photo by Joyce Xu
How was it? Well, pho isn’t quite pho without Sriracha.
Would you do it again? Is this a trick question?
Day 2 —
A Banana
Photo by Joyce Xu
How was it? Fruits and Sriracha? No doubt a peculiar combination, but I can’t say they were the most bizarre foods I’ve ever eaten together. I did expect the sweetness of the banana to taste atrocious with the spicy Sriracha, a flavor similar to the one I encountered when I placed some of the hot sauce on the strawberry.
Would you do it again? Nah, it wasn’t horrible, but it wasn’t particularly delicious either. We’ll leave it at: Banana is tasty enough on its own.
Fried Chicken
Photo by Joyce Xu
How was it? I don’t recollect ever eating fried chicken with Sriracha, and it’s like, “Damn, Joyce, have you been living under a rock all this time?” The crispy skin of the drumstick, along with the spiciness of the Sriracha — you’ve got to try this one for yourself.
Would you do it again? This one was good enough to become my new guilty pleasure. You should seriously grab a bucket of fried chicken and buy a bottle of Sriracha if you don’t already have one. You can thank me another time.
Day 3 —
Roast Pork with Noodle Soup
Photo by Joyce Xu
How was it? Roast pork is extremely tasty, but once it’s soaked in soup, even a delectable one, the pork loses its crispy texture and sweetness. While the Sriracha doesn’t do much for the layer of barbecue that is now washed off of the roast pork, it does add a lot of yummy flavors to the broth, which is crucial to great-tasting noodles.
Would you do it again? Sriracha is something I tend to have with me whenever I’m prepared to devour udon, ramen or hor fun (the noodle with the roast pork).
Pocky: Cookies and Cream
Photo by Joyce Xu
How was it? The coating of cookies and cream was overpowering, thus transforming the Sriracha into only a hint of spice. It was as though I spiked the stick with a teaspoon of paprika.
Would you do it again? I prefer Sriracha-free Pocky sticks.
Day 4 —
Kimchi Jjigae
Photo by Joyce Xu
How was it? Honestly, I couldn’t bring myself to squeeze even a minuscule amount of Sriracha into my all-time favorite, Kimchi Jjigae (Korean stew) — too immense of a risk. Instead, I put a little on the rice, which tasted very odd once I ate it with the spicy, tangy stew. The gooey texture of the Sriracha on rice and the soupy consistency of the stew was a big no-no.
Would you do it again? Nope — certain things just don’t go together.
Wonton Soup
Photo by Joyce Xu
How was it? Although wonton soup from Great NY Noodletown is appetizing with Sriracha, I find that only chili oil can enhance not only the taste, but also the appearance, of the wontons.
Would you do it again? I’d use chili oil next time.
Day 5 —
Breakfast Sandwich with Sausage, Egg, Swiss Cheese and Beets
Photo by Joyce Xu
How was it? I’ve got to commend the Sriracha for seamlessly heightening the flavors of this breakfast sandwich (yeah, it was for breakfast, but there’s a reason they dub these things a challenge — it’s usually unorthodox). The Sriracha was an expectedly suitable fit for the sausage and egg.
Would you do it again? Probably for lunch.
Homemade Chicken Noodle Soup
Photo by Joyce Xu
How was it? My mom doesn’t include much salt in any of her dishes, so I like to keep the Sriracha around, just in case the lack of salt creates a palpable lack of flavor.
Would you do it again? Yes. Macaroni, whether baked or in soup, needs Sriracha.
Day 6 —
Munchkins
Photo by Joyce Xu
How was it? To my surprise, the chocolate munchkin and the Sriracha imparted a cinnamon-y flavor that instantly brought to my mind the Big Red gum, one of my least favorite things. Consider it a strange palate or, better yet, try it for yourself and see if this is essentially the flavor you get when these two items are combined together.
Would you do it again? Nope. Chocolate munchkins minus the Sriracha is how things will stay.
Fish Fillet with Bitter Melon
Photo by Joyce Xu
How was it? I’m used to putting Sriracha on these over-rice items, so this wasn’t exceptionally fascinating to me. It would’ve tasted better with chili oil.
Would you do it again? Yeah, I guess. I’m sort of indifferent to this one.
Day 7 —
Lays
Photo by Joyce Xu
How was it? You can call this one a remake, but if anything, literally squeezing Sriracha onto the chips actually makes it taste a whole lot better than an actual bag of Sriracha Lays. This reminds me of that Flamin’ Hot Cheetos and spritz of lime combo.
Would you do it again? Sure, I’ll take this as another way to spice up my “Viki and Chill” routine.
Chicken and Chives Stir-Fry
Photo by Joyce Xu
How was it? More often than not, savory foods taste incredible with Sriracha — naturally a match made in heaven. With that said, this tasted like a typical dish to me. It’s good, but nothing too interesting.
Would you do it again? Yup, I’m always down for savory and spicy foods.