Chicken with Chinese Takeout Sauces

I can’t believe I did this.

But it came out so good. I have a major weakness for Chinese takeout, especially steamed dumplings. For me, it is more about the sauce than the actual food. I like to try out different places, and each time I secretly grade Chinese takeouts on two things: 1) The sauce and 2) If they actually give you more than three broccoli sprouts with your chicken and broccoli. My standby order: steamed dumplings, 1 pint mixed Chinese vegetables and white rice, small won-ton soup. That order usually lasts me two-three meals.

I always save the soy sauce and duck sauce packets, and ESPECIALLY the leftover dumpling sauce. The best version I’ve had tasted like this combination: soy sauce, brown sugar, ginger, chives, and balsamic vinegar. One day I am going to ask my favorite place their recipe for it. It is just too good.

So after this weekend’s Chinese food order, I was left with packets and a larger than normal amount of dipping sauce. This particular takeout used sweet chilies in it. I figured sauce is sauce, and I should use it. I marinated a couple of chicken thighs in the leftover sauce, and then crossed my fingers and made more sauce in the pan for drippings. It came out better than deep fried gooey chicken. It was succulent, glossy, and bursting with flavor.

If you are adventurous (and a fan of budget cooking), try this out.

Chicken with Chinese Takeout Sauces

CHICKEN with CHINESE TAKEOUT SAUCES

1/4 cup dumpling dipping sauce
3 chicken thighs
2 packets takeout soy sauce
2 packets takeout duck sauce
2 tsp of sweet chili sauce
1/4 cup brown sugar
2 garlic cloves, minced
1/4 cup of vegetable oil
salt to taste

1. Place chicken thighs in a bowl with leftover dumpling sauce. Poke chicken to let the sauce go deep inside.

2. Heat oil in pan and brown chicken on both sides (~ 8 – 10 minutes)

3. Add remaining marinating sauce and the rest of the ingredients. Add a sprinkle of water and bring to a boil. Let simmer ~ 30 – 35 minutes.

4. Turn the chicken thighs at least 4 times during cooking.

5. Serve with rice cooked with onions. Drizzle pan sauce on top of rice when serving.