Sweet and Spicy Baked Chicken
Bon AppetitServes: 4 – 6
Course: Meat, Poultry Seafood Entrees
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1/2 cup sriracha or your favorite hot sauce
- 1/2 cup rice vinegar
- 1/4 cup mirin (Japanese rice wine)
- 1/4 cup fruit jelly or smooth jam*
- 4 pounds chicken drumsticks or pieces
- salt
- 1 cup rice flour
- 1 tablespoon cornstarch
Instructions
Combine hot sauce, vinegar, mirin and jelly in a small saucepan and bring the mixture to a boil over high heat. Reduce the heat to medium and simmer until thickened and reduced to 3/4 of a cup, about 10 minutes. The sauce can be made ahead of time and refrigerated until use (rewarm to complete the recipe). Set aside 1/2 a cup of the sauce and pour the remainder into a large bowl.
Put chicken pieces in a large bowl, season generously with salt, cover and refrigerate for one hour.
Preheat oven to 450 degrees. Place an oven-safe wire rack (like those used to cool cookies) on a rimmed baking sheet. Mix together rice flour and cornstarch in a medium sized bowl. Pat the chicken pieces dry with paper towel then dredge them in the rice flour mixture, shaking off the excess and arranging the pieces on the wire rack. Roast the chicken, turning the pieces every 15 minutes, until the skin is browned and crisp, 50-60 minutes.
Leaving the oven on, remove the chicken and combine it with the sauce in the large bowl, tossing gently to thoroughly coat the chicken pieces in sauce. Return the chicken to the wire rack and continue to roast it for another 8-9 minutes, turning it once halfway through. When the skin is crisp and the sauce is beginning to brown, remove the chicken from the oven, brush it with the 1/2 cup of reserved sauce and serve it with any remaining sauce alongside.
*You need a smooth textured jam or jelly to glaze the chicken but the flavor is up to you. Currant or another red berry will make the chicken a zingy red color but plum, peach or a fruit blend would work fine too.
[photo credit: Yellow Bell Farm ]
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