Thursday, March 24, 2011

Sriracha-Glazed Chicken

This one came out of the newspaper.  My mom made it and said it was good.  She also said it wasn't even a little bit spicy and that she would double the amount of sriracha next time.  Um, it definitely had some kick.  And I say that as The Mom of The Girl who thinks bell peppers are spicy.  Okay, that's a bit of an exaggeration, but she really doesn't tolerate heat at all.  The Kid's tongue is a bit more lenient.  So we pulled off all the skin on hers and she ended up eating two drumsticks.  The Dad thought it was delicious.  I thought it was really good, but since I'm not a huge wing or drumstick fan, I was thinkin' it would be good as a marinade for cut up boneless, skinless breast or thighs and then used in a stir-fry.  All in all, definitely a keeper.

Here's dinner:

Here's the stats:

1/4 C soy sauce
2 Tbsp plus 1 tsp white vinegar
1 Tbsp sriracha sauce
1 Tbsp granulated sugar
1 1/2 tsp grated fresh ginger
1 1/2 tsp sesame oil
1 1/2 lbs chicken wings or drumsticks (I used seven drumsticks)

In a glass baking dish, whisk together soy sauce, white vinegar, sriracha sauce, sugar, ginger and sesame oil.  Add chicken; toss to coat.  Marinate 30 minutes, tossing halfway through.  (I got mine dialed in about an hour and a half before cooking it and kept it in the fridge.)  Preheat oven to 475.  Bake until chicken is cooked through and sauce thickens, about 30 minutes, flipping chicken halfway through.  (Mine went about 35 minutes and they were done perfectly.)

We had ours with brown rice and steamed broccoli. 

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