For the Spice Rub:
2 tablespoons ground coriander
4 teaspoons five spice powder
3/4 teaspoon ground fennel seeds
1/2 teaspoon ground ginger
2 1/4 teaspoon hot chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 tablespoons coarse salt
1 tablespoon brown sugar
For the Sauce:
1/3 cup toasted sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/3 cup orange juice
1/4 teaspoon five-spice powder
1/4 teaspoon red chile flakes
1/4 teaspoon ground fennel seeds
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon sugar
For the Spice Rub: In a bowl, thoroughly blend all the spices with the salt and brown sugar; set aside.
Store tightly covered in a cool, dry place; the mix will last a few months.
For The Sauce:
In a small mixing bowl, whisk together all the ingredients.
The sauce keeps for 3 or 4 days in the refrigerator.
Yields about 1/2 cup spice rub and about 1 cup sauce
Reprinted from Fine Cooking Magazine. All rights reserved.