When I was first married we used to go to a Chinese restaurant that had the tastiest chicken -- spoiled by a greasy breading. After some trial and error I duplicated the flavor in this easy, economical dish. The long cooking that would dry out white meat gets the grease out of this dark meat and gives the skin a delicious crunch.
It's quick to make, converts to any quantity, and is a great favorite with kids and adults both. It also holds well and the leftovers are good cold.
Note: I've noticed in the last couple years that if you're not VERY CAREFUL about reading the fine print you'll end up with chicken pieces that have been "enhanced" by injecting it with some kind of "flavoring solution." Not only does this injected chicken make my DH ill from a reaction to the "flavoring solution," but it also seems to make it impossible for the chicken to pick up the flavorings you add. No matter what I do to it, "enhanced" chicken always tastes the same. So beware what you're buying. :)