SRIRACHA HONEY ORANGE CHICKEN RECIPE
Provided by Chrissy
Number Of Ingredients 6
Steps:
- Start by adding salt and pepper your chicken breasts on both sides.
- Next, brown your chicken breasts on the stovetop over medium heat, I placed them in a pan and flipped them over once to brown each side nicely.
- While the chicken breasts are browning create the glaze by pouring the orange juice, honey, sriracha sauce and garlic into a medium pot and bring to a boil.
- Turn down to low heat and let it cook down for about 30 minutes or until it's a glaze-like consistency.
- Place the chicken breasts in a baking dish (or if your pan can go in the oven just use that) and spread a layer of the glaze over each breast.
- Continue to cook in the oven at 375 until the breasts are cooked through. You can add more glaze to the chicken breasts halfway through cooking if you desire!
SRIRACHA HONEY CHICKEN
A quick, easy and surprisingly tasty recipe using standard ingredients found in most cupboards. Adjust as you like; this is a very forgiving recipe.
Provided by Sadaf
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
- Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
- Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 228.4 calories, Carbohydrate 12.9 g, Cholesterol 79.9 mg, Fat 8.5 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 4.4 g, Sodium 1632.4 mg, Sugar 9.2 g
SRIRACHA HONEY CHICKEN LEGS
This is a Korean-style sweet and spicy sauce. It is very good on baked or grilled chicken.
Provided by Nicole
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.
- Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.
- Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.
- Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.
Nutrition Facts : Calories 489.1 calories, Carbohydrate 15.9 g, Cholesterol 165.8 mg, Fat 28.3 g, Fiber 1 g, Protein 42 g, SaturatedFat 9.9 g, Sodium 1438.5 mg, Sugar 13.4 g
TWICE-FRIED CHICKEN WITH SRIRACHA HONEY
Provided by Michael Symon : Food Network
Categories main-dish
Time 8h50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine the seafood seasoning, coriander seeds, chipotle powder, paprika and a generous pinch of salt and mix well. Coat the chicken pieces with the spices, place in some large resealable plastic bags and refrigerate overnight.
- In a small bowl, combine the honey and Sriracha. Stir well and refrigerate until ready to fry the chicken.
- In a large Dutch oven, put in enough lard to come 4 inches up the side of the pot. Heat the lard to 325 degrees F.
- In a large, shallow baking dish, whisk together the flour and a generous pinch or two of salt. Remove the chicken pieces from the bags and dredge in the flour mixture.
- Beginning with the thighs, add the chicken to the pot, making sure not to crowd. (This may take several batches.) Place the lid on and cook until golden and cooked 80 percent through, 8 to 10 minutes. Remove the chicken to a wire cooling rack and repeat with the remaining chicken, if necessary. (If you're entertaining, you can get ahead by doing all work up to this point, then continuing just before you plan to serve.)
- Once all the chicken is done, heat up the lard to 365 degrees F. Add the chicken in the same batches and cook until dark golden and crispy, 2 to 3 minutes per side. Remove onto paper towels and serve immediately with the Sriracha honey.
- Cook's Notes: Lard is available at better supermarkets at the meat counter, or at specialty butcher shops. If you can't find it, use vegetable or peanut oil.
- Wondra flour is available at most grocery stores, but you can also substitute with 1 1/2 cups all-purpose flour combined with 2 tablespoons cornstarch.
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