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Asian Chicken with Kumquat Sauce
Asian Chicken with Kumquat Sauce
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Prep Time:
25 minutes
Total Time:
2 hours
Roasted chicken with soy sauce, sherry, and citrus sauce. A delicious twist on a classic dish!
Ingredients:
  • 1 whole chicken (3 to 3 1/2 lb)
  • 3 tablespoons dry sherry or orange juice
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/3 cup thinly sliced preserved kumquats
  • 1/2 cup orange juice
  • 3 tablespoons orange marmalade
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground ginger
  • 1 tablespoon cold water
  • 2 teaspoons cornstarch
  • 2 tablespoons slivered almonds, toasted
  • 1 tablespoon orange-flavored liqueur, if desired
Instructions:
  • Preheat the oven to 375°F. Gently fold the chicken wings across the back, making sure the tips touch. Secure the drumsticks to the tail using kitchen twine or a skewer. Place the chicken breast side up on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the inner thigh muscle without touching the bone.
  • Roast the chicken uncovered at 375°F for 45 minutes. Combine sherry, soy sauce, and garlic powder in a small bowl; use to baste the chicken. Roast for an additional 45 minutes, basting with the mixture occasionally, until the chicken reaches an internal temperature of 180°F and the juices run clear. Discard any leftover basting mixture.
  • De-seed the kumquats. Combine orange juice, orange marmalade, lemon juice, and ginger in a saucepan. Bring to a boil. In a separate bowl, mix water and cornstarch; stir into the orange juice mixture. Boil and stir until thickened, about 1 minute. Add kumquats, almonds, and liqueur. Serve the chicken with the sauce.

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