Kate's Cuisine

Jun 09 2014

Sriracha Chicken

Sriracha Chicken

This recipe cooks up very much like the Sweet and Spicy Chicken I already have on the site – which only proves one thing. That when you roast chicken (or any meat for that matter,) and then finish it with a simple glaze, marinade or sauce, a thousand doors will open up for you and you can go just about any direction you choose with it. Because while the method may be similar, the final taste of this Sriracha Chicken is decidedly different than of the Sweet and Spicy. And, have you ever heard that butter will take out some of the intense heat that hot sauce brings? That’s a little trick I learned from my mother-in-law, so wait until the very end to add that butter. When I first made this it was for my own mother, and after tasting the sauce I knew that it was going to be far too hot for her to eat. I added about a quarter cup of butter and actually had to add a bit more Sriracha because the butter took nearly all of that taste away. Go with your gut on this one and taste, taste, taste!

10 chicken drumsticks $8.20
1/2 cup all-purpose flour $0.07
2 tablespoons cornstarch $0.54
1/4 cup Sriracha $0.97
1/4 cup white vinegar $0.14
2 tablespoons white wine $0.40
1 tablespoon sugar $0.01
1/2 cup peach jam $0.60
1 tablespoon canola oil $0.07
2 or 3 tablespoons butter, to taste $0.18
Salt $0.01

Total cost $11.19
Cost per serving $2.24

1.) Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with aluminium foil. Spray or brush on canola oil to ensure chicken won’t stick. In a large bowl combine the flour, cornstarch, and salt. Place chicken into the bowl and toss to thoroughly coat all pieces of chicken. Place chicken on the baking sheets and then place inside the oven to roast for about 45 minutes, turning every 15 minutes, until chicken is fully cooked.

2.) While chicken is cooking, prepare sauce on the stove. In a small saucepan combine the Sriracha, vinegar, sugar, white wine, and peach jam. Bring to a boil over high heat and boil for at least two minutes. Turn heat to low and simmer for about 20 minutes. Taste, and if the sauce is too hot, add a bit of butter. Taste, and adjust butter and Sriracha sauce as needed.

3.) When chicken is finished cooking, brush each drumstick with the sauce and then place back in the oven to roast for another 10 minutes. Remove chicken and allow to rest for a few minutes.

4.) Serve, alongside any remaining sauce, and enjoy!

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