This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Jared Hall
Chef
00:55
Cook
00:55
Total Time
Ingredients & Directions
Directions
Garnish
1 teaspoon
Black sesame seeds, toasted
1 teaspoon
White sesame seeds, toasted
1 tablespoon
Scallions, sliced on bias
- Preheat oven to 325°F.
- In a small oven safe pan, mix together black and white sesame seeds.
- Once oven is at 325°F, place pan with sesame seeds into oven and toast for 8 minutes, until white sesame seeds are golden brown.
- Now remove toasted sesame seeds from oven, and reserve until plating.
Orange Chicken Sauce
1/2 cup
Brown sugar
2 each cloves
Garlic, smashed
1 each
Orange zest
3/4 cups
Orange juice
3 tablespoons
Soy sauce
2 tablespoons
Rice wine vinegar
1 teaspoon
Sesame oil
Orange Juice Slurry
3/4 cups
Orange juice
2 tablespoons
Cornstarch
1 teaspoon
Red chili flakes
Kosher salt to taste
Orange Chicken Sauce
- In a stainless-steel sauce pot over medium-low heat, combine brown sugar, garlic, ginger, orange zest, orange juice, soy sauce, rice wine vinegar, and sesame oil.
- Whisk ingredients together until well-combined.
- Turn heat to medium-high and bring sauce to boil.
- While sauce is coming to boil, in a small mixing bowl, whisk together Orange Juice Slurry (orange juice & cornstarch) until cornstarch has fully dissolved, creating a slurry.
- Once the sauce reaches a boil, immediately pour slurry slowly into sauce while whisking sauce continuously.
- While on medium-high heat, bring sauce to boil for 1-2 minutes, then reduce heat to low, and allow sauce to simmer for approximately 5 more minutes.
- Strain sauce through fine mesh strainer into a mixing bowl; remove strainer.
- Into mixing bowl with strained sauce, add red chili flakes and kosher salt; now lightly whisk.
- Set mixing bowl aside temporarily.
Frying Springer Mountain Farms Chicken Drumsticks
3 3/4 quart
Canola oil
6 each
Springer Mountain Farms Chicken Drumsticks
1 teaspoon
Ground ginger
2 teaspoons
Garlic powder
2 teaspoons
Onion powder
Fried Springer Mountain Farms Drumsticks
- In a 5-quart Dutch oven over medium-high heat, add oil and bring oil’s temperature to 325°F.
- Carefully place drumsticks into hot oil and fry 15 to 20 minutes or until an internal temperature of 165°F.
- While drumsticks are frying, in a small bowl create spice mixture by combining ground ginger, garlic powder, and onion powder together
- Set aside spice mixture temporarily
- Once drumsticks are at 165°F, use a strainer and carefully remove from oil and place into stainless-steel bowl; turn heat off.
- Next add into bowl: spice mixture, Orange Chicken Sauce, half of toasted sesame seeds; lightly toss all the components together until Fried Springer Mountain Farms Drumsticks are evenly coated.
- Plate drumsticks on desired serving vessel, and garnish with sesame seeds and scallions.
- Serve and enjoy!
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Yield: 2-3
Prep
00:55
Cook
00:55 Total Time
Ingredients
Directions
Garnish
1 teaspoon
Black sesame seeds, toasted
1 teaspoon
White sesame seeds, toasted
1 tablespoon
Scallions, sliced on bias
- Preheat oven to 325°F.
- In a small oven safe pan, mix together black and white sesame seeds.
- Once oven is at 325°F, place pan with sesame seeds into oven and toast for 8 minutes, until white sesame seeds are golden brown.
- Now remove toasted sesame seeds from oven, and reserve until plating.
Orange Chicken Sauce
1/2 cup
Brown sugar
2 each cloves
Garlic, smashed
1 each
Orange zest
3/4 cups
Orange juice
3 tablespoons
Soy sauce
2 tablespoons
Rice wine vinegar
1 teaspoon
Sesame oil
Orange Juice Slurry
3/4 cups
Orange juice
2 tablespoons
Cornstarch
1 teaspoon
Red chili flakes
Kosher salt to taste
Orange Chicken Sauce
- In a stainless-steel sauce pot over medium-low heat, combine brown sugar, garlic, ginger, orange zest, orange juice, soy sauce, rice wine vinegar, and sesame oil.
- Whisk ingredients together until well-combined.
- Turn heat to medium-high and bring sauce to boil.
- While sauce is coming to boil, in a small mixing bowl, whisk together Orange Juice Slurry (orange juice & cornstarch) until cornstarch has fully dissolved, creating a slurry.
- Once the sauce reaches a boil, immediately pour slurry slowly into sauce while whisking sauce continuously.
- While on medium-high heat, bring sauce to boil for 1-2 minutes, then reduce heat to low, and allow sauce to simmer for approximately 5 more minutes.
- Strain sauce through fine mesh strainer into a mixing bowl; remove strainer.
- Into mixing bowl with strained sauce, add red chili flakes and kosher salt; now lightly whisk.
- Set mixing bowl aside temporarily.
Frying Springer Mountain Farms Chicken Drumsticks
3 3/4 quart
Canola oil
6 each
Springer Mountain Farms Chicken Drumsticks
1 teaspoon
Ground ginger
2 teaspoons
Garlic powder
2 teaspoons
Onion powder
Fried Springer Mountain Farms Drumsticks
- In a 5-quart Dutch oven over medium-high heat, add oil and bring oil’s temperature to 325°F.
- Carefully place drumsticks into hot oil and fry 15 to 20 minutes or until an internal temperature of 165°F.
- While drumsticks are frying, in a small bowl create spice mixture by combining ground ginger, garlic powder, and onion powder together
- Set aside spice mixture temporarily
- Once drumsticks are at 165°F, use a strainer and carefully remove from oil and place into stainless-steel bowl; turn heat off.
- Next add into bowl: spice mixture, Orange Chicken Sauce, half of toasted sesame seeds; lightly toss all the components together until Fried Springer Mountain Farms Drumsticks are evenly coated.
- Plate drumsticks on desired serving vessel, and garnish with sesame seeds and scallions.
- Serve and enjoy!
