For your next party or potluck, check out our tasty take on Buffalo Chicken Dip made with our famous Kikkoman® Sriracha Hot Chili Sauce.
It’s creamy, cheesy, spicy, and delicious—and our Sriracha gives it extra umami and flavor you won’t get from ordinary hot sauce. Serve it with chips and veggies for dipping and extra napkins on the side!
Tips & Tricks
- To make a sweet-spicy Honey Sriracha Chicken Dip, add 1 to 2 tablespoons honey to the ingredients in step 1.
- You can use rotisserie chicken or canned chicken for this recipe.
- To make your own shredded chicken from scratch, start with about 12 ounces of raw boneless, skinless chicken, simmer in water or chicken broth flavored with a tablespoon of Soy Sauce in a covered skillet until cooked through. Transfer the chicken to a cutting board, let cool for 10 minutes, and then use two forks to shred the meat.
- To make Sriracha Chicken Dip ahead of time, combine the ingredients as directed and spread in a baking dish or skillet. Cover with plastic wrap and refrigerate. When you’re ready to serve, bring to room temperature, remove plastic wrap and bake as directed in step 2.
- Try this dip with other dippers, like celery sticks, pita chips, corn chip dipping cups, or vegetable chips.
- If you have leftover dip, make Sriracha Chicken Quesadillas. Spread the dip on a flour tortilla, topping with a second tortilla and brown both sides in a skillet in a tablespoon of melted butter or oil.
