This sweet spicy chicken is seasoned twice. First, the chicken is marinated in salt, pepper, garlic powder and ginger powder. Then, it is browned and the sauces are added. The chicken cooks slowly in the sauce to allow the meat to soak up the flavors.
If you feel that the sauces are too meagre to allow the chicken to cook properly, remember that the chicken will expel water during cooking and that will get added to the sauced. If you’re not aware of it yet, commercial chickens are injected with water before they are packed to make them look plump and attractive. As shocking as it may sound, it’s standard business practice. So, again, there is no need to add water.
For best results, allow the chicken to marinate overnight.
- 4 chicken leg quarters, cut into thighs and legs (about 1 kilogram in total weight)
- 1 teaspoon rock salt
- ½ teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon oil
- ¼ cup soy sauce
- ¼ cup chili sauce (I used Sriracha)
- ¼ cup honey
- Place the chicken in a resealable bag. Mix together the salt, pepper, garlic powder and ginger powder. Add to the chicken. Seal the bag and shake well. Keep in the fridge overnight.
- Heat the oil in a frying pan (it helps prevent sticking if the pan is hot before you pour in the oil). Swirl to coat the entire bottom of the pan.
- Arrange the chicken in the pan in a single layer. Keep the heat high, don’t move the chicken around during the first five minutes to let the heat do its thing to the skins. Then check if the skins have started to turn golden. If they have, flip them over, then allow the opposite sides to brown lightly too.
- Pour in the soy sauce and Sriracha. Stir. Lower the heat, cover the pan and braise the chicken for 20 to 30 minutes.
- Using kitchen tongs, lift each piece of chicken and transfer to a shallow bowl.
- With the stove set on medium heat, pour in the honey and mix into the sauce that remains in the pan. Bring to a simmer. Turn off the heat. Taste. Add more salt, if needed.