This was very good, BUT I would highly recommend you taste it before adding the soy sauce. (By the way, the video and the recipe on his website calls for a TEASPOON of soy sauce, not a tablespoon.) If your Asian chili pepper sauce has a lot of salt like mine does, you won't want to add the soy sauce.
Chef John says in the video to use Sambal chili paste/sauce or any red chili sauce. I couldn't find Sambal, so I used (red) chili garlic sauce, which has quite a bit of salt. Because of that, I left the soy sauce out, and it was good. He also recommends you add a couple of cloves of smashed or finely minced garlic, which was already in my chili garlic sauce.
I think next time I'll try halving the hoisin sauce, to let the orange flavor take center stage a little more. It was very good, though, and I used it on baked chicken drumsticks. It would be even better on wings, and it would be great on breaded chicken bites and steamed broccoli over rice (for restaurant-style orange chicken).
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This was very good, BUT I would highly recommend you taste it before adding the soy sauce. (By...