Sponsored by: Fuse Sauces
"It takes a tough man to make a tender chicken." - Frank Perdue
Savory, sweet, and spicy, this bird ain't playin games. Join Amas and Celebrity Chef J of Rain City Catering as they prepare some finger-lickin' Honey Chicken.
Honey Cilantro Chicken
2 ea bone in chicken hind quarters
1/2 cup Fuse Honey Cilantro sauce
Optional add-ins:
2 teaspoons canola oil
2 teaspoon Sambal
1 tbs chopped garlic
Squeeze 1 lime
1 tbs soy sauce
1 tbs honey
1 tbs chopped green onion
1 tbs chopped fresh cilantro
Mix in bowl and pour over chicken
marinate for at least 4 hours
Season chicken with salt and pepper and brown in a pan or on a grill. Once browned on both sides place on baking sheet and roast at 350 degrees for 25 to 35 minutes and enjoy!
About Fuse Sauces
In 2007, Fuse started its first restaurant location in Yaletown (Vancouver, Canada) and slowly expanded to several satellite locations. Fuse Pan Asian Express offered delicious hand-made tapas and custom stir-fries.
Fuse Pan Asian Cafe followed soon after to offer innovative Asian fusion beverages – from honey Chrysanthemum ginger ale to fresh black currant ice teas.
In 2009, our customers started asking us for extra sauces with their food orders. When customers started bringing their own containers in, we knew it was time to bottle and sell our sauces.
By 2010, our sauces were available at local farmers markets, high-end retailers and our restaurants/cafes in Vancouver.
In 2014, Fuse TemptAsian Sauces was born in Seattle, and we are excited to offer our retail bottles (12 oz.) and food-service jugs (128 oz.) to customers in the Pacific Northwest.
SPECIAL THANKS
