Yuja Chicken

As spring melts away winter, yujacha (Korean citron marmalade tea) and other hot drinks have less of what it takes to slake your thirst. But remnants in that jar of yujacha mix lingering from winter in the pantry can produce more than tea. This recipe enlivens a Chinese American food favorite — orange chicken — with tangier citron and zippier Korean hot red pepper.

2 chicken breasts
1/4 cup butter
2 cloves garlic, minced
1/4 cup yujacha
1/4 cup soju
 2 tablespoons rice wine vinegar
1/2 teaspoon ginger juice
2 tablespoons light soy sauce
1 teaspoon Korean red pepper powder
 Salt & pepper to taste

Rinse the chicken breasts with cold water. Pat dry and sprinkle with salt and pepper to taste.
Melt butter in small saucepan on medium heat. Add garlic and cook for a couple of minutes. Add the yujacha and heat until bubbling. Add the soju and spices. Pour sauce over chicken. Cover and bake at 350 for 50 minutes. Uncover and bake until tender, about 20 minutes more.