poultry essentials: tangy sweet chicken sauce

How To Make poultry essentials: tangy sweet chicken sauce

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  Step 1
  PREP/PREPARE
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  Step 2
  You will need a saucepan, and a non-reactive jar with a tight-fitting lid to make this recipe.
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  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 in the fridge this recipe should last 4 – 6 weeks.
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  Step 4
  Gather your ingredients (mise en place).
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  Step 5
  Add the oil to a saucepan over medium-low heat. When it heats up add the garlic, then stir and cook until fragrant, about 60 seconds. Then add the remaining ingredients.
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  Step 6
  Slowly simmer until the sauce thickens, about 10 – 15 minutes.
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  Step 7
  Keep an eye on the pan and do not let the sauce scorch, or you will be doing it all over again.
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  Step 8
  Allow to cool, then store in a non-reactive container in the fridge until needed.
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  Step 9
  PLATE/PRESENT
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  Step 10
  Serve as a dipping sauce for chicken bites or wings, use it as a baking sauce for chicken breasts, thighs, or legs. In this photo, I baked up some bite-sized bits of chicken breast, tossed in flour and spices, then tossed them in the sauce after baking. Enjoy.
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  Step 11
  Keep the faith, and keep cooking.
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