.png "hot and sweet chicken")
We taste five flavors sweet, sour, sour, bitter, fresh, and umami, and loads of combinations, and a craving for the combination of hot and sweet got me cooking today. I am generally not a fan of spicy food, but sweet tempers the heat enough for pansies like me. Though I made this chicken using chicken thighs (I always have chicken thighs on hand) this would work with wings, tenders, or any cut of chicken. This would be great for a picnic, and if you don’t want to get messy, keep the sauce on the side for dipping.
Speaking of sauce, this sweet orange sauce would be great on all sorts of things including salmon, roast chicken or even turkey. It is a little Asian, similar to the orange sauce you’d get on orange beef (one of my favorites). It’s based on Ree Drummond’s Orange Chicken, she used hers to make some tasty looking Chinese orange chicken, but I’ve used mine on buttermilk brined chicken thighs. As I said, this sauce will work on pretty much anything, maybe even vanilla ice cream! What I like about this sauce is that it’s not made with marmalade as many orange sauces are.
The heat comes from the chicken and you should make it as hot as you like. I like Tabasco sauce, but if you want more heat then add some cayenne pepper to the marinade, and to the flour as well. I like buttermilk as a marinade but you could use a water brine with the same spices. You can make the sauce spicy too by adding some crushed red pepper, but I wanted the heat to come from the chicken. Though sometimes I use sugar in my chicken brine, for this I the only remotely sweet thing I added was some onion powder.
As with most of my recipes you’ve got lots of leeway in making this one your own. It would even be fine if the chicken wasn’t spicy at all. I do love fried chicken, and don’t eat it often, but this was a real treat. If you’ve got a casual party or gathering coming up this would be great served hot or a room temperature (Keep an eye on how long it sits out; four hours max!) If you’re making Buffalo wings why not make half Buffalo*, and half with this sweet orange sauce?
Hot and Sweet Chicken
Print recipe
| Serves | 2 |
| Prep time | 6 hours |
| Cook time | 30 minutes |
| Total time | 6 hours, 30 minutes |
Ingredients
chicken
- 2 chicken thoghs
- 1 cup buttermilk
- 1 teaspoon smoked parika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon salt
- 1 teaspoon Tabasco (more if you like things spicy)
- 2 cups flour
- oil for frying
sauce
- 1 cup orange juice (juice from 2 oranges)
- 1 orange zested
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 tablespoon vinegar (rice wine, cider or white)
- 2 cloves garlic (minced)
- 1 tablespoon corn starch (mixed with 2 TBL cold water)
Directions
| Step 1 | |
 Prepare marinade/brine by adding all the spices to the buttermilk, mixing well, then adding chicken. Let chicken marinate for 4-12 hours When getting ready to cook, drain chicken on a rack | |
| Step 2 | |
 Make sauce, by adding juice, and all remaining sauce ingredients except cornstarch to a pan. Heat over medium heat until bubbling, lower heat and let cook for 3*4 minutes Add cornstarch a water mixture and stir as sauce thickens (If you don't like pulp, strain the juice before using) Taste for seasoning | |
| Step 3 | |
 Heat about 3/4" of neutral oil in a wide frying pan (if using a deep fryer follow manufacturer's directions) When oil is hot enough to form bubbles around a wood chopstick, gently add chicken to pan, skin side down, lower to medium heat Toss chicken in flour, patting off excess, and setting aside until fat is hot enough Cook for 7-8 minutes per side for bone in thighs, less if using boneless chicken tenders, or breasts | |
| Step 4 | |
 Cook chicken to an internal temperature of 165F Drain on paper towels, then toss chicken in sauce, coating well. | |
*My recipe for Buffalo sauce is half melted butter half Tabasco.
.png){kind=small}
.png){kind=small}
.png){kind=small}
.png){kind=small}
.png){kind=small}
.png){kind=small}
.png){kind=small}
.png){kind=small}
.jpg)
Peggy Gilbey McMackin - This looks delicious Nancy! Love the orange sauce which I do agree is quite versatile in a variety of preparations. Have a great week.
nrlowell@comcast.net - Peggy, it is so easy too.
Jessica H. - I must admit that I really hate frying food, but this sounds delicious and really flavorful! 🙂
nrlowell@comcast.net - Jessica, the orange sauce would be good on grilled or roasted chicken too!