POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE

Poultry Essentials: Spicy, Sassy Chicken Sauce image

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...

Provided by Andy Anderson !

Time 30m

Number Of Ingredients 13

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Ingredients

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

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.