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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.
- 2/3 c. orange juice
- 1/3 c. pineapple juice
- 2 tsp. zest
- 2 tsp. garlic, minced
- 2 tsp. scallion, minced
- 1 tsp. sesame oil
- 1/6 c. soy sauce
- 1/6 c. mirin
- 1/3 c. sugar
- ½ tsp. red pepper flakes
If you have Essence of Emeril (his Creole seasoning) already prepared, use 2 T.
- 1 ¼ tsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp pepper
- ½ tsp onion powder (optional; I substituted dried chives)
- ½ tsp cayenne pepper
- ½ tsp oregano
- ½ tsp thyme
- 6–8 chicken legs or thighs
- 1 tsp. sesame seeds, optionally toasted
- fresh cilantro for garnish (optional)
- Preheat oven to 375°.
- Boil the glaze for about 20 minutes to a thick syrup.
- Rub the chicken pieces with the spice mix and the additional salt, and lay out in a casserole.
- Pour a good coating of glaze over the chicken. Reserve remaining glaze.
- Bake for 40–45 minutes, depending on the size of the pieces, optionally reglazing partway through.
- 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.)
- Serve with remaining glaze.