Sticky Asian Chicken

Langkah-langkah

1. Combine the soy sauce, sugar and chili paste in a large measuring cup or bowl and whisk to combine. Pour HALF the marinade into a separate container and refrigerate until needed, this will be the glaze on the chicken.

2. Place the chicken in a gallon-size zipclose bag or airtight container. Cover with the remaining marinade and seal. Place in the refrigerator, turning the bag every hour or two until ready to cook. Marinate for 4 - 6 hours.

3. 30 - 60 minutes before you are ready to cook, remove the chicken from the refrigerator and place it on the counter to come closer to room temperature.

4. Preheat the oven to 400 degress. Place the chicken pieces on a foil lined baking sheet, discard all the marinade that has touched the chicken. Bake the chicken for 30 minutes.

5. Remove the chicken from the oven, turn pieces over and return the chicken to the oven. Bake an additional 8-10 minutes until the juices run clear when pierced with a knife. While the chicken finishes baking, place the clean reserved marinade in a small saucepan and bring it to a boil for at least 1 minute. Reduce to a low simmer for about 5 minutes.

6. Serve the chicken with the slightly reduced marinade sauce drizzled over the chicken. Enjoy!

7. Preheat the oven to broil. Place the chicken pieces on a foil lined baking sheet, discard all the marinade that has touched the chicken. Broil the chicken for 10 minutes. Place the clean reserved marinade in a small saucepan and bring it to a boil for at least 1 minute. Reduce to a low simmer while the chicken cooks.

8. Remove the chicken from the oven, turn pieces over and lightly baste with the marinade. Return the chicken to the oven and cook another 5 - 8 minutes until the juices run clear when pierced with a knife. Serve the chicken with the slightly reduced marinade sauce drizzled over the chicken. Enjoy!

9. Warm a non-stick skillet over medium heat. Place the chicken pieces in the skillet skin side down, discard all the marinade that has touched the chicken. Cover the chicken with a lid and allow it to cook without touching it for about 10 minutes. Place the clean reserved marinade in a small saucepan and bring it to a boil for at least 1 minute and then reduce to a low simmer while the chicken cooks.

10. Turn the chicken over. The skin should be super crispy and deeply browned. If it is not, increase the heat and let

11. it cook a couple more minutes before turning it. Turn the chicken and let the other side brown for another 5-10 minutes, depending on the size of the pieces. Serve the chicken with rice, with the slightly reduced marinade sauce either drizzled over the chicken or on the side. Enjoy!