Recipe for Orange Sriracha Chicken

I'm always checking out the speciality ingredients section in Tesco, looking for inspiration and something new to try. I picked up a bottle of Sriracha sauce a little while ago and after a quick Google, found some recipes which combined lime and honey in a glaze for chicken. Only having orange juice to hand, I adapted the recipe to include this instead.

Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

The result; a deliciously moreish, sticky chicken that my boys couldn't get enough of.

Serves 4

Chicken:

• 12 chicken drumsticks 
• 2 tsp sea salt

Place the chicken drumsticks in a large bowl, sprinkle with salt and set aside

Marinade:

• 1 medium onion, roughly chopped
• 1 handful fresh basil leaves
• 120ml orange juice
• 4 cloves garlic, roughly chopped
• 1 tbsp fish sauce
• 1 tbsp balsamic vinegar
• 1 tsp tomato puree
• ½ tsp freshly ground black pepper

Place all the marinade ingredients into a blender or food processor, puree until smooth.

Pour the mixture over the drumsticks, turning to coat.

Pop in the fridge and marinate for at least an hour, or overnight if possible

Orange Sriracha Sauce:

• 120ml orange juice
• 2 tbsp honey
• 1 tbsp Sriracha (available from Tesco)
• 1 tbsp butter
• 1 tsp toasted sesame seeds (optional)

Add the orange juice, honey, sriracha and butter to a pan and bring to the boil.

Once at a boil, reduce the heat to a simmer and cook for another 5 minutes until thickened.

To cook the chicken 

Preheat the oven to 200.

Place the drumsticks on a wire rack, covering with a little of the marinade, and cook for 35-40 minutes, turning half way through, until the skin is golden brown.

Brush some of the orange sriracha sauce over the chicken pieces and cook for a further 5 minutes.

Remove from the oven and brush with more sauce, sprinkle with toasted sesame seeds to serve.

I made this to accompany my Wakame and Miso Udon Noodle Soup