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Sticky Chicken

I am always looking for new ways to make chicken. Don't get me wrong, I'm perfectly happy with what I call my "Shabbat Chicken"-chicken bottoms seasoned and roasted until the bottoms and tops are crispy-plain, simple but so delicious. It's what I make when I'm in a rush or when I just want some comfort food. But then there are those weeks where I want my chicken to scream with interesting flavor, where I am willing to try recipes with 18 ingredient sauces in search of tongue tingling flavor. This recipe  isn't that complicated but it is full of flavor. I made it a couple of weeks ago and my husbands immediate reaction was"this is my new favorite chicken"- I've made it twice since then. It has some Asian flair to it thanks to the soy and ginger and a some sweetness and heat. Trust me, it's yummy and a great addition to my Shabbat chicken rotation. Enjoy!

6 chicken bottoms, cut in half or 15 drumsticks
1 cup flour
3 Tbl cornstarch
salt and pepper
2 cups orange juice
3/4 cup brown sugar
3 Tbl soy sauce
3 Tb rice vinegar
1 1/2 Tbl grated ginger
2 cloves crushed garlic
1/4 cup chili sauce (Sriracha if you are brave, I used Thai Sweet Chili sauce)
sesame seeds for garnish

Preheat the oven to 375. Line a baking sheet with parchment and spray with cooking spray. Mix together the flour, cornstarch and season with salt and pepper. Coat the chicken with the flour mixture and place on a greased baking sheet or pan.  Bake for 25 minutes, flip the chicken over and bake for another 25 minutes. Meanwhile, in a sauce pan add the remaining ingredients. Bring to a boil then reduce to a simmer and simmer for about 15 minutes. When the chicken is done cooking, pour the sauce over the chicken making sure it is all coated. Bake for another 20-25 minutes until the chicken  is golden and the sauce is sticky. Sprinkle with sesame seeds and serve.



Comments

  1. Is it overly saucy? Do you think it's good to make for Shabbat lunch? Thanks!

    ReplyDelete
  2. not overly saucy and would be good for shabbat lunch.

    ReplyDelete
  3. Do I need to keep the skin on? Can I cook the chicken covered, especially if I take the skin off, so it doesn't dry out?

    ReplyDelete
    Replies
    1. you can take the skin off but I wouldn't keep it covered because then it will bake/Steam and not roast and get crispy.

      Delete
  4. Do you think I could use this recipe somehow for chicken breast? If so how? Thank you!

    ReplyDelete

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