rooster sauce


Have you been to Pinterest? It’s a fabulous little site where people can post pictures of things that they like into collages organized by theme.  You can look through what your friends have found or what strangers like. My favorite part so far is seeing handy household tips people are using.

To compensate for it taking up copious amounts of my free time lately, this recipe was displayed there the other day.  Surprised to find that I had all of the ingredients on hand, I made it. Then I changed one or two things and made it again. It’s pretty darn good, can be made entirely in one pan and perfectly quick and easy for a busy weeknight. I also love it because it involves sriracha.

the almighty sriracha

Sriracha (pronounced sir-ra-cha) is a condiment that everyone should own. “Rooster sauce” as some call it (like Jane) generally comes in a tall bottle with a green cap and a rooster on the front. It’s a Vietnamese sauce made from ground chili peppers, vinegar,  garlic, salt and sugar. It’s delicious in soups, sauces or added to other condiments, like ketchup, to make that spicy. Add it a little at a time because it’s pretty potent.

marinade raw chicken is not pretty

sriracha-glazed chicken
printer-friendly version
adapted from Martha Stewart
serves: 4

1/4 cup soy sauce
2 tablespoons plus 1 teaspoon rice vinegar
1 tablespoon sriracha
1 tablespoon honey
1 1/2 teaspoons freshly grated ginger
1 1/2 teaspoons sesame oil
1 1/2 lbs chicken legs

In a glass baking dish combine and whisk together all of the liquid ingredients. Add the chicken and toss to coat. Let it marinate for 30 minutes, flipping the chicken over half way through. When you flip the chicken, preheat the oven to 475 degrees. After marinating, bake the chicken until the sauce thickens and the chicken is cooked all the way through, roughly 30 minutes, turning the chicken after 15 minutes.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in chicken, dinner, poultry and tagged , , . Bookmark the permalink.

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