poultry essentials: spicy, sassy chicken sauce

Name: Poultry Essentials: Spicy, Sassy Chicken Sauce
Prep time: 10 min
Cook time: 20 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 1/2 cup(s) chili sauce, sweet or hot, your call; 1/2 cup(s) filtered water; 1/4 cup(s) coconut sugar, or fresh clover honey; 1/4cu tamari or liquid aminos; 2 tablespoon(s) rice wine vinegar; 2 tablespoon(s) lime juice, freshly squeezed; 1 tablespoon(s) sriracha sauce; 1/2 teaspoon(s) ground ginger; 1 clove(s) garlic, minced, finely minced; red pepper flakes, to taste (a little goes a long way); ## OPTIONAL ITEM; 1 tablespoon(s) creamy peanut butter

19 Pinches 13 Photos

Andy Anderson !

Wichita, KS

Updated on Jul 2, 2021

This is an excellent sauce for dipping or dunking chicken tenders in, or drizzling over thighs, legs, breasts; even, the whole dang chicken. You control the heat by adjusting the sriracha sauce and the red pepper flakes. I finished it up in the early morning hours, and sauced up some chicken tenders, and thighs… Ah, spicy chicken for breakfast. What could be better. Crank it up or keep it mild, the choice is yours to make. So, you ready… Let’s get into the kitchen.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
1/2 cup chili sauce, sweet or hot, your call
1/2 cup filtered water
1/4 cup coconut sugar, or fresh clover honey
1/4cu tamari or liquid aminos
2 tablespoons rice wine vinegar
2 tablespoons lime juice, freshly squeezed
1 tablespoon sriracha sauce
1/2 teaspoon ground ginger
1 clove garlic, minced, finely minced
red pepper flakes, to taste (a little goes a long way)
OPTIONAL ITEM
1 tablespoon creamy peanut butter

How To Make poultry essentials: spicy, sassy chicken sauce

Step 1

PREP/PREPARE

Step 2

You will need a medium saucepan to make this recipe, or a slow cooker.
Step 3

Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
Step 4

Gather your ingredients (mise en place).
Step 5

COOKING ON THE STOVETOP
Step 6

Add the ingredients to a saucepan over medium heat.
Step 7

Stir until the mixture comes to a simmer, about 5 minutes.
Step 8

Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 – 10 minutes.
Step 9

COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
Step 10

Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 – 6 hours.
Step 11

Whatever method chosen, properly store in the fridge until needed.
Step 12

PLATE/PRESENT
Step 13

Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
Step 14

Keep the faith, and keep cooking.
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