When I first left home I shared a flat with a chinese girl and this is one of the ways she would cook chicken. The marinade is sticky and yummy and smells wonderful.
- Marinate chicken pieces in all the other ingredients for at least 2 hours, turning pieces now and again.
- Arrange in a single layer in a roasting dish and cook in a moderate oven (160 C / 325 F) for 30 minutes, turn pieces and cook a further 25 minutes.
- Serve hot or cold (cooking time includes marinating time).
Truly wonderful! Used drumsticks and boneless thighs and think I will use all thighs next time. Juicy, dark, sticky, just as advertised. For the people who are having a hard time with it being runny, you probably aren't using Dark Soy Sauce. This is a different soy sauce, not regular soy sauce which is dark for sure. Dark soy sauce is sweeter. Regular soy sauce is just salty. Make a trip to an Asian grocery and purchase some Dark Soy Sauce. Another reason may be the fat from the chicken, I noticed it runny under the drumsticks with skin and stickier under the skinless thighs.
This was really good! I actually used the chicken from soup, after it had been boiling for 45 min, but it into pieces and placed it in a roaster. I basted every 10 min for 30 min and it turned out really juicy and tasty. Thanks a lot!
This was really good - I would have given it 5 stars but the skin ended up almost burned - I roasted a whole 5# chicken and it took so long to roast that the skin was not quite as good as I think individual pieces would have been, however the meat was really so good, and it was nice and moist. Next time I will do pieces like kiwidutch wrote the recipe . I made 2 changes - I followed the suggestion of using 1 teaspoon of sesame oil and 2 teaspoons of olive oil, and added a total of 3 cloves of garlic. I never did find a Dark Soy Sauce but I did find a Thick Soy Sauce at our local Asian Market - sure ended up tasting good.. This will be a keeper - I am going to try this using thighs and will review again - bet it gets 5 stars next time. I also can not wait to try it on pork tenderloin