recipe: Thai sweet & spicy chicken

i took out chicken drumsticks for last night's dinner but had no good recipe in mind. we ended up doing a throw-together Thai chicken that actually came out REALLY good. savory, tangy, sweet, lil spicy, lil cilantroy (because i'm not sure there's an adjective for that)... it really had a lot goin on.

i didn't make the sauce until right before we made the chicken, but if i let it marinate a few hours before cooking i think the flavors would be even deeper. i might opt to blend the sauce ingredients first before marinating to get the chili pepper just all up in the sauce. yumz.

ingredients list:

- 1/4 cup low sodium soy sauce

- 1/4 cup fish sauce

- 2 tbsp rice wine vinegar

- 2 tsp garlic oil

- 1 tbsp hoisen sauce

- 1 (heaping) tbsp brown sugar

- 2 tbsp sweet & sour sauce (i used leftover takeout packets... this was a true throw together dinner)

- 1 tsp onion powder

- 1/2 tsp cumin

- 1/2 tsp white pepper

- a few dashes of salt

- 1 red hot chili pepper, finely diced

- 4 cloves garlic, minced

- 1 tbsp and 3 tbsp (roughly) cilantro, divided

- 6 chicken drumsticks (or whatever kind of chicken you want to use)

to make:

add the first 13 ingredients (soy sauce through the garlic) in a large bowl, as well as 1 tbsp cilantro. stir to blend, then add the chicken and toss until it is well covered. marinate for a few hours if preferred.

lightly grease a small baking dish and preheat the oven to 375 F degrees. when ready to cook, place chicken in baking dish along with all the sauce, and cook for 35-40 minutes (or until fully cooked through), flipping the chicken once and stirring the sauce. 

toss with remaining cilantro before serving.