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The New Kitchen Cookbook

Spicy Asian Chicken

This is cut down from Emeril’s recipe Alain’s Sweet and Spicy Asian Drumsticks, which included a crazy amount of glaze. I made the entire spice mix, but for future reference I’ve cut that down, too.

Ingredients

Glaze

Spice

If you have Essence of Emeril (his Creole seasoning) already prepared, use 2 T.

Chicken

Directions

  1. Preheat oven to 375°.
  2. Boil the glaze for about 20 minutes to a thick syrup.
  3. Rub the chicken pieces with the spice mix and the additional salt, and lay out in a casserole.
  4. Pour a good coating of glaze over the chicken. Reserve remaining glaze.
  5. Bake for 40–55 minutes, depending on the size of the pieces, optionally reglazing partway through.
  6. If your sesame seeds are untoasted and/or your cilantro is dried, sprinkle them on near the end of the cooking time. (Otherwise, garnish after cooking.)
  7. Serve with remaining glaze.