m. c. de marco: 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 (see the link below), but for future reference I’ve cut that down to the amount you need here.



  • ⅔ c. orange juice
  • ⅓ c. pineapple juice
  • 2 tsp. zest
  • 2 tsp. garlic, minced
  • 2 tsp. scallion, minced
  • 1 tsp. sesame oil
  • ⅙ c. soy sauce
  • ⅙ c. mirin
  • ⅓ 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
  • salt
  • 1 tsp. sesame seeds, optionally toasted
  • fresh cilantro for garnish (optional)


  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.