Sriracha and chili sauce are basically the same thing!
These Fried Sriracha Deviled Eggs are made with chili paste, vinegar, garlic, a sweetener and a pinch of salt. They’ve been a staple in Thai cooking only a short time since the first appearance less than a century ago. Always opt for the hot chili sauce, if substituting, because of the heat so often associated with sriracha.
1
Heat oil (if using a deep fryer) according to manufacturer's instructions to 350 degrees F. Or use a sturdy pot, and 2-3 cups canola oil, and heat oil over medium heat with a thermometer attached to the side.
2
Meanwhile, cut each egg in half and remove yolks into a bowl. Thoroughly blend with sriracha sauce, red pepper flakes and horseradish.
3
Cover and refrigerate until needed. Whisk milk and eggs until well combined. Dip each egg half into milk mixture and then into cornmeal. Dip it back into the milk mixture a second time and lastly back into cornmeal.
4
Gently lower 3-4 breaded egg halves into hot oil and fry until golden brown all around, about 3-5 minutes, turning once or twice to ensure even cooking.
5
Let oil get back to temperature before continuing with remainder of egg halves. Place fried eggs onto a serving plate with the cut-side facing up and evenly distribute prepared yolk filling. Serve immediately.
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