I love using chicken legs and thighs in roasting recipes. This sweet zingy sauce provides such a great compliment to the chicken. It's great served with Rice A Roni's fried rice, jasmine rice and/or steamed carrots. This sauce can also be used to baste a whole roasting chicken as well or served as a sauce over breaded chicken breast pieces. Enjoy!
Clean chicken legs and thighs and pat dry. Place in large bowl to be marinated.
In a large bowl, mix all sauce ingredients. Pour into a sauce pan and bring to a boil.
Combine water and cornstarch and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens and if desired add red pepper flakes or sriracha sauce.
Take about half of sauce and place in bowl with chicken and marinade for about 4 hours.
Preheat oven to 375'F.
Once chicken has been marinated, place All bowl contents of chicken and sauce in an roasting pan lightly coated with olive oil.
Arrange chicken in roasting pan and bake for 45 minutes basting with left over orange sauce every 15 minutes. Towards last 15 minutes pour any remaining orange sauce over chicken.
Remove chicken from oven and let rest for at least 10 minutes. Then place in serving dish with any remaining sauce and garnish with green onions or cilantro. Serve with Rice A Roni's fried rice, jasmine rice and/or steamed carrots. Enjoy!
NOTE: This sauce can also be used to baste a whole roasting chicken as well or served as a sauce over lightly breaded chicken breast pieces.