Carleez Sweet Asian Chicken

"So...My boyfriend is Dutch-Indonesian and I've been trying to learn to cook Indo food for him - but I had two halves of chicken and a pantry full of miscellaneous ingredients. This is the result. Best served with rice."
 
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photo by Carleez_Noms photo by Carleez_Noms
photo by Carleez_Noms
Ready In:
1hr 15mins
Ingredients:
15
Yields:
2 Halves of Chicken
Serves:
2
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ingredients

  • 2 chicken halves
  • Dry Mix

  • 2 tablespoons brown sugar
  • 2 tablespoons sea salt
  • 1 teaspoon powdered ginger
  • 2 pinches powdered lemon grass (optional)
  • 2 teaspoons ground coriander
  • 1 tablespoon red chili pepper flakes
  • 6 white peppercorns, crushed (with back of spoon is fine)
  • 2 teaspoons orange zest
  • Wet Mix

  • 3 ounces orange juice (orange cuties)
  • 2 tablespoons sweet soy sauce
  • 1 teaspoon fresh ginger, minced
  • 1 garlic clove, minced
  • 2 tablespoons vegetable oil
  • 1 dash sesame oil (if ya have it)
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directions

  • Rinse your chicken in cold water.
  • Rub chicken with dry mix.
  • Pre-heat oven to 350 degrees.
  • Pre-heat cast iron skillet to high on stovetop.
  • Add oil.
  • After oil is hot - add chicken and reduce to medium-high.
  • Sear both sides of chicken.
  • Splash half of Wet Mix over chicken and let chicken simmer on both sides (flip 'em) for about 15 seconds each.
  • Pour all but the last 1/3 cup of liquid over chicken and move to oven.
  • Baste with the rest of the Wet Mix after 15 minutes.
  • Start your rice to eat this with!
  • Cook for 10- 15 more minutes in the oven, depending on the size of your chicken.

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