A spicy and slightly sweet braised chicken that can be served over rice, noodles, couscous or pasta.
*See Kitchen Notes for more information, substitutions or related links.
Heat the peanut oil in a large brasier or Dutch oven over medium low heat. Brown the chicken on each side until lightly browned. Transfer to a plate or bowl.
Add the sake and deglaze to remove stuck tasty particles.
Add the orange juice and stir to combine.
Return the chicken to the brasier along with any juices that have accumulated on the plate. Spread the chicken out for 1 layer if possible.
Bring to a boil, lower to a simmer, cover. Cook on low (at a simmer) for 15 minutes.
Chicken - We usually make this with all chicken thighs so that all 8 pieces of chicken cook evenly. However, you could use a whole chicken cut into 8 pieces.
Garlic Ginger Paste - You can substitute the garlic ginger paste with 4 large cloves of garlic, minced and 2 teaspoon grated fresh ginger or ½ tsp. ginger powder.
Red Chile Powder - Be sure you are using "just" red chile and not a "chili" blend. Check the ingredients. The only ingredient should be "red chile powder".
Cornstarch - When we serve this over rice or couscous, I use about 1/2 tsp. cornstarch for a relatively thin sauce. If I plan to serve it without a grain side, then I use 1 tsp. cornstarch for a thicker sauce.
Recipe author: MJ of MJ's Kitchen