Best 7 Poultry Essentials Spicy Anything Chicken Sauce Recipes

POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium saucepan to make this recipe, or a slow cooker.
• 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.
• 4. Gather your ingredients (mise en place).
• 5. COOKING ON THE STOVETOP
• 6. Add the ingredients to a saucepan over medium heat.
• 7. Stir until the mixture comes to a simmer, about 5 minutes.
• 8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
• 9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
• 10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
• 11. Whatever method chosen, properly store in the fridge until needed.
• 12. PLATE/PRESENT
• 13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
• 14. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY FRY SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a small saucepan to make this recipe.
• 3. Gather your ingredients (mise en place).
• 4. Add all the ingredients (except the lemon juice) to a saucepan over medium heat.
• 5. Allow to slowly come up to a simmer, and then continue at the simmer, while stirring for about 5 minutes.
• 6. Remove from the heat, stir in the lemon juice (if using), and allow to cool. Then store in a non-reactive jar with a lid, in the fridge until ready for use.
• 7. PLATE/PRESENT
• 8. Stir fries, braises, or baking. this poultry sauce is brilliant. Enjoy.
• 9. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY ASIAN WING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Bringing something up to the boil. Bringing something "up to the boil" is subject to some interpretation. For example, this recipe instructs you to bring the sauce up to the boil, and then reduce it to a simmer. I could crank my Viking range up full and have this it at a, rolling boil in 30 seconds, and it some cases that might be okay; however, this sauce contains sugars, and sugars will burn at that high a heat. So, here is a rule-of-thumb to go by. If the sauce you are making has to come to the boil, and it contains sugars, adjust the heat so that it takes about 5 minutes to reach a boiling state. A bit longer is acceptable but getting there faster runs the risk of burning the sugars.
• 3. Gather your ingredients (mise en place).
• 4. THE WINGS
• 5. Add the wings oil, salt, and pepper to a bowl and toss to combine.
• 6. Add to the basket of your air fryer, set the temp to 350f (175c).
• 7. Shake the basket every few minutes until the wings are golden brown and crispy, about 30 - 35 minutes.
• 8. THE SAUCE
• 9. While the wings are cooking, add all of the sauce ingredients to a saucepan over medium heat.
• 10. Bring to a boil, and then reduce to a simmer.
• 11. Whisk the cornstarch/arrowroot powder with the water, then add to the sauce. Stir until the sauce thickens, about 2 - 3 minutes.
• 12. Remove from the heat.
• 13. PLATE/PRESENT
• 14. Toss the wings with the sauce or serve on the side. Enjoy.
• 15. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY ANYTHING CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a skillet large enough to hold all the ingredients.
• 3. If you do not wish to fry the chicken in oil, here are two alternate choices: Follow the steps through breading and then: Bake in a 400f (205c) preheated oven for about 20 minutes. Or, bake in a 400f (205c) air fryer for 4 - 6 minutes. Oven Notes: If you place the chicken on a wire rack, you will not need to flip them halfway through the baking process. If you just have them laying on a piece of parchment paper, do a flip about 10 minutes into the baking process. Air Fryer Notes: It is not necessary to preheat, and you do not need to flip them.
• 4. Gather your ingredients (mise en place).
• 5. Cut up the chicken into bite size pieces.
• 6. Coat the chicken with a tablespoon of oil. Combine the flour with a bit of salt and pepper. Toss in the chicken and thoroughly coat.
• 7. Add about 1/2-inch (1.3cm) oil to a pan and set to medium heat. When the oil heats up, add the chicken.
• 8. Cook, turning occasionally, until the chicken gets golden brown, about 2 - 3 minutes per side.
• 9. You do not want to overcrowd the pan, so you may have to fry the chicken in batches.
• 10. Remove from the pan and drain on paper towels.
• 11. THE SAUCE
• 12. Whisk the tamari sauce, water, and honey together in a bowl, then whisk in the flour and ginger powder and reserve.
• 13. Pour the remainder of the oil in the pan into a small bowl and wipe out the pan. Return 2 teaspoons of the oil back into the pan and mix with the sesame oil. Discard the remainder of the oil.
• 14. I wanted a bit more heat, so I added some red pepper flakes.
• 15. Bring the pan up to medium heat, toss in the garlic, and stir for about 30 seconds.
• 16. Add the reserved sauce mixture, and bring up to a slow simmer, until it begins to thicken. Return the chicken to the pan, then gently toss until coated and warmed through, about 4 - 6 minutes.
• 17. PLATE/PRESENT
• 18. My favorite way to serve this is over steamed long-grained white rice; however, you choose your own "best" way. Enjoy.
• 19. Keep the faith, and keep cooking.

APPETIZER ESSENTIALS: SPICY CHICKEN TENDERS

Steps:

• PREP/PREPARE
• You may have your own fav dipping sauce that you use things like chicken tenders... these are the two that I used: My spicy beef/pork sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html?r=4 My spicy burger sauce: https://www.justapinch.com/recipes/sauce-spread/spread/sauce-essentials-spicy-burger-sauce.html?r=2
• Gather your Ingredients (mise en place).
• Whisk all the marinade ingredients together in a bowl.
• Add the chicken tenders, and place into the fridge for about 90 minutes.
• Chef's Tip: I usually pour the marinade into a Ziploc bag, and then throw in the tenders. Every 10 minutes or so, I go in the fridge, and give the bag a squeeze.
• While the tenders are in the fridge, mix together the breading ingredients, using a shallow bowl.
• About 20 minutes before baking, place a rack in the middle position, and preheat the oven to 400f (205c).
• Remove the tenders one at a time, shake off the excess marinade, and coat with the breading mixture.
• Place them on a parchment-lined baking sheet, and give each one a bit of space.
• Chef's Note: When finished discard the remaining breading and marinade.
• Place in the preheated oven, until cooked through, and the crust is a golden brown, about 20 - 22 minutes.
• PLATE/PRESENT
• Serve with your favorite dipping sauces. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY HONEY CHICKEN DRIZZLE

Steps:

• 1. PREP/PREPARE
• 2. You will need a small saucepan to make this recipe, and a non-reactive jar (glass), with a tight-fitting lid to store it.
• 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 honey drizzle should last 3 - 4 weeks at room temperature, or several months if stored in the fridge. If storing in the fridge, always bring up to room temperature before using.
• 4. Is Bourbon Gluten Free? Yes, pure, distilled bourbon, even if made with wheat, barley, or rye added to the "mash" is considered gluten-free. Most bourbons are safe for people with celiac disease because of the distillation process.
• 5. Gather your ingredients (mise en place).
• 6. Add the ingredients to a small saucepan.
• 7. Slowly turn up the heat until you barely see a few bubbles. Simmer and stir for about 30 minutes. Do not let it scorch. Low-and-slow is the way to go. Filter through a mesh strainer to remove the mint leaves (if using) and red pepper flakes, then allow to cool to room temperature before using.
• 8. PLATE/PRESENT
• 9. Drizzle over fried chicken, or whatever you wish. In this photo I sautéed some spicy shrooms put some pan-fried sliced chicken breast on top, and drizzled it all with the honey sauce. Enjoy.
• 10. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY CHICKEN DUST

Steps:

• 1. PREP/PREPARE
• 2. 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 saucspicee should last 6 - 8 months.
• 3. Gather your ingredients (mise en place).
• 4. Add all the spices together in a non-reactive jar, and store in a cool/dry space (spice cabinet) until needed.
• 5. PLATE/PRESENT
• 6. Sprinkle on chicken before baking or pan frying... and even have some at the table when eating. Enjoy.
• 7. Keep the faith, and keep cooking.