This Sticky Asian Blood Orange Chicken is a fantastic twist on a classic Chinese take-out.
A mix of chicken thighs and drumsticks are first marinated with a sweet, spicy, sticky sauce infused with the juice of a blood orange, garlic, ginger, chili, honey, and jalapeno. And basted with the same sauce while baking.
An explosion of flavor does not even cover it!
Sticky Asian Blood Orange Chicken
3 pounds chicken drumsticks and thighs
3/4 cup (about 3 oranges) blood orange juice fresh squeezed
1/2 cup brown sugar
2 tablespoons rice vinegar
3 cloves garlic finely minced
1 tablespoon fresh ginger grated
1/2 cup soy sauce
1/4 cup honey
1/4 teaspoon crushed red pepper flakes
1/4 cup water
1 jalepeno thinly sliced ribs and seeds removed
6 green onions sliced spring onions
2 tablespoons cilantro leaves whole or chopped aka coriander
1-2 blood oranges thinnly sliced
Whisk the blood orange juice in a small mixing bowl with the brown sugar, rice vinegar, minced garlic, fresh ginger, soy sauce, honey, red pepper flakes, and water to create both marinade and sauce.
Marinate the chicken in 2/3 of the sauce mixture in the refrigerator for 2-8 hours.
Make sure to reserve the remaining 1/3 for the sauce.
Preheat the oven to 400 degrees. Use cooking spray on a large baking sheet that has an edge.
After the first 15 minutes of cook time, place a thinly sliced piece of blood orange on each drumstick and thigh.
Baste 3-4 times throughout the cooking process with the remaining sauce used to marinate the chicken.
Cook 30-45 minutes, depending on choice of drumsticks or thighs, until interior temperature is 165 degrees.
Simmer the untouched, remaining 1/3 of the sauce mixture, the majority of the jalapeno slices, and the white parts of the sliced green onions for about 5 minutes until sauce is slightly reduced, thickened, and sticky.
Sticky Asian Chicken Served Over Thai Chicken Fried Rice
Serve chicken over rice if desired and drizzle with sauce.
Optional to garnish with green onions, jalapeno slices and cilantro leaves.
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