Crispy Sriracha Chicken

• 3 Tablespoons Sriracha Sauce
• 2 Tablespoons Low Sodium Soy Sauce
• 1 Tablespoon Toasted Sesame Oil
• 2 Tablespoons Sweet Mirin Cooking Sake
• 1/4 cups Low-fat Buttermilk
• 2 cloves Garlic, Minced
• 1 Tablespoon Rosemary (minced)
• 1 package Chicken Pieces- Bone In Skin On, Breasts, Thighs And Legs
• 4 cups Cooked White Jasmine Rice (or As Much As Desired For 4 Servings)
• 4 bunches Baby Bok Choy, Chopped (optional)
• Wasabi Sauce (optional)

1. Mix all of the marinade ingredients (except chicken) in a medium sized bowl.
2. Put the chicken into a gallon-sized Ziploc bag.
3. Then pour the marinade inside, seal the bag and mix everything around to make sure the chicken is nice and coated.
4. Then put it in the refrigerator for 4-6 hours.
5. When you walk by, open the fridge and move the bag around to evenly distribute the marinade.
6. Preheat oven to 400 F.
7. Then get a 9x13 baking pan that is also broiler safe.
8. Put the chicken into the pan and pour the marinade over it.
9. Place into the preheated oven and bake for 40 minutes.
10. At this point, check it with a meat thermometer.
11. When the internal temperature reaches 165 F it is done.
12. Then turn the broiler on and place the chicken under the broiler for 5 minutes.
13. This gives the chicken a little extra crispness.
14. I like to serve this with white jasmine rice and bok choy.
15. A little wasabi sauce is just perfect for the top.
16. Enjoy!

sriracha sauce, soy sauce, sesame oil, sweet mirin, buttermilk, garlic, rosemary, chicken, bok, wasabi sauce

Taken from tastykitchen.com/recipes/main-courses/crispy-sriracha-chicken/ (may not work)