Asian flavors with coconut aminos, hoisin, 5 spice, Poppi’s Asian seasoning and gochugang. Then the chicken marinated in orange juice, oven fried with rice flour for crispy skin and just a little honey to tone down some of the heat. It has elements from China, Japan and Vietnam. I also snuck in some Louisiana creole spice to really confuse your taste buds. I hope you like it.

4 bone in chicken thighs
3 cups orange juice
2 tablespoons Asian seasoning (Abundant Acres Poppi’s brand) divided
2 tablespoons Creole seasoning divided
1 tablespoon Chinese 5 spice
1 cup orang juice
2 tablespoons gochugang
2 tablespoons coconut aminos
2 tablespoons hoisin sauce

Mix orange juice, 1 tablespoon Asian seasoning, 1 tablespoon creole seasoning and mix in a bowl.

Add chicken and refrigerate for at least 1 hour.

In a zip top gallon mix rice flour and remaining Asian seasoning and 5 spice and mix well.

Add chicken to bag and coat well.

Heat oven to 375.

Add chicken to a foil lined baking sheet.

Cook for 30 minutes then glaze chicken with BBQ sauce. Cook for 5 minutes and glaze again cooking for an additional 5 minutes.

Serve.