This is a simplified version of a dish I made while working at a Southeast Asian restaurant. It is still absolutely delicious, but it is friendly for the home cook. This recipe is comprised of two parts which makes the dish what it is. It takes a little extra effort, so while you may not think it could work for a weeknight meal, it is certainly worth it. It makes a beautiful presentation if you are serving a crowd.
Zesty Chicken with Tangy Citrus Dressing
- 1 chicken, cut in eighths. (you can easily use boneless, skinless thighs or even chicken breasts, but then use a grill pan)
- Seasonings (all to taste, sprinkle liberally over chicken)
- Turmeric powder
- Chili powder
- Onion powder
- Garlic powder
- Citrus Dressing
- 1 shallot, minced
- 1 (2 inch) piece of fresh ginger, minced ( jarred works too)
- 2 cups of rice wine vinegar
- 1 cup granulated sugar
- 1 can of mandarin oranges or 1.5 fresh orange segments
- Cilantro, for garnish
- Season chicken liberally with seasonings. If using the bone-in, roast it at 375F for an hour, or until golden brown. For chicken breasts, or boneless thighs, just sear them in a saute pan; or even better – a grill pan on the stove.
- Meanwhile, saute the aromatics (shallot and ginger) in a saucepan in a bit of olive oil until translucent.
- Add the vinegar and sugar and allow it to come up to a boil (to dissolve the sugar) allow it to cool a bit, add the oranges or mandarins before spooning over your zesty chicken. Garnish with chopped cilantro.