I had a thawed chicken in the fridge last night and got a craving for Asia flavors so I gathered an armfull of ingredients and started mixing. This is what I came up with. I served the chicken with a wild rice blend that I’ve fallen in love with, and steamed broccoli. Throw a little of the extra sauce over the rice and you’re golden!
The part that tickled me was when I woke Paul up from his nap telling him that dinner was ready and when he pulled off his CPAP he exclaimed, “God! Something smells good!” Mary, my caregiver, had smelled the sauce before I cooked it yesterday right before she left for the day and said it smelled great. Today, she tried a piece of the chicken and asked if she could have the recipe. That’s what prompted me to write this up as it was all improvised last night. Enjoy!
Asian Chicken Marinade
Created by Rowan @ arecipeforjoy.wordpress.com
- ½ cup soy sauce
- ½ cup orange marmalade
- 2 tablespoon toasted sesame oil
- 3 tablespoons rice wine vinegar
- 2 tablespoon Asian Five-Spice powder
- 1 cup brown sugar
- 1 tablespoon coriander
- 1 tablespoon Ancho chili powder
- 1 tablespoon granulated garlic
- 4 tablespoons corn or tapioca starch
- 4 tablespoons fruit juice, cold (right from the fridge is fine)
- 1 whole chicken, cut up into pieces
There are two ways to prepare this:
- The first way is to mix all of the ingredients in a bowl until fully blended then pour it into a ziplock for marinating. This means that you won’t have any sauce left for basting but it’s still very tasty.
Here is the other way:
- Mix all ingredients except for the corn or tapioca starch in a small sauce pan and cook on medium-high heat, stirring frequently, until the sugar is completely dissolved.
- While the sauce is simmering and dissolving, mix the starch and cold juice in a very small Tupperware or small dish. Tupperware is easier since you can put a lid on and shake it to mix well but a spoon in a bowl works, too, just make sure that you get all of the lumps out.
- Once the sugar is dissolved in the sauce, pour half of it into a heat proof container like a pyrex measuring cup or even another small sauce pan. When it cools to near room temperature, it will become your marinade.
- With the rest of the sauce still in the pan, slowly pour in the starch/juice mixture while stirring the sauce constantly. It will thicken up nicely.
- Once the marinade has cooled, pour it into a zip lock bag with your meat. Chicken with skin on works great for this because it crisps up the skin and caramelizes beautifully but any meat should do well. Refrigerate for at least 30 minutes.
- Preheat oven to 400 (f) degrees.
- Put about an inch of water in the bottom of your broiler pan then place marinated chicken pieces on the top piece of the pan. This will help to keep the chicken moist yet not leave it in a puddle of chicken grease that will leave half of the skin soggy.
- Cook chicken for 10 minutes then brush on the thicker sauce with a basting brush, or if you don’t have one of those, just spoon some on. Flip the pieces over and brush on more sauce.
- Bake for 10 minutes more; baste, flip, baste, bake for 10 more minutes.
- Bake for a total of 30-40 minutes or until the internal temperature of the chicken is 178 degrees or so. The chicken will continue to cook for a few minutes after you pull it out of the oven. Serve.