Prep 15 mins
Cook 45 mins
This is a recipe that can be cooked on a BBQ or in the oven. I created it using local ingredients; there are strong Asian influences here, but I would not classify it as exclusively Asian. Cuisine in the Vancouver area represents a fusion of tastes and ideas from all over the World; equally identified as traditional yet unorthodox. The variety and quality of exotic and familiar ingredients available here is mind boggling; a constant challenge to venture outside of known territory.
- 3 -4 lbs fryer chickens, cut-up
- 3 tablespoons Japanese soy sauce
- 1 tablespoon toasted sesame oil
- 1 grated garlic clove
- 1 piece grated fresh ginger, 1/2 inch x 1 inch
- 1 teaspoon Chinese five spice powder
- 1⁄4 sheet nori, finely shredded (toasted sushi seaweed wrap)
- 2 tablespoons unpasteurized honey
- 1 teaspoon wasabi powder (optional)
- 1 teaspoon red chili pepper flakes (optional)
- Wash chicken pieces and dry well.
- The chicken breasts and thighs should be cut in half to shorten the cooking time, leaving you with 4 pieces of breast, 4 pieces of thigh, 2 wings and 2 drums.
- Combine all other ingredients into a bowl and whisk together well.
- Add the chicken pieces to the marinade and toss well, ensuring all sides of the chicken are equally coated.
- Press the chicken down firmly into the bowl and refrigerate covered for at least 1 hour.
- Prepare BBQ or set oven to bake 400°F.
- Remove chicken from fridge and toss the pieces, again, lightly, ensuring and even coating of the marinade.
- If barbecuing, cook until darkly golden brown (not burnt) then remove and finish in a 350F oven.
- If baking, place chicken pieces on a greased cookie sheet and place in 400°F oven for 45 minutes.
- Check the thickest piece of chicken to ensure it is well done.
- Serve hot or cold with corn on the cob or cucumber salad.
- Cold it may be diced and served in a salad or wrap.