Hoisin Chicken
 
Ingredients
  • 4 chicken thighs
  • 4 chicken drumsticks
  • ⅔ cup hoisin sauce
  • 3 Tablespoons sake (rice wine)
  • 3 Tablespoons soy sauce
  • 3 Tablespoons ketchup
  • 2 Tablespoons brown sugar
  • 4 garlic cloves, minced
  • Sesame seeds, for sprinkling on baked chicken pieces, optional
Instructions
  1. Place chicken pieces in a large zip-type plastic bag.
  2. In a small bowl, whisk together all remaining ingredients except sesame seeds. Spoon about ⅓ of the sauce into a small container to use later for basting chicken. Pour the rest over the chicken pieces in bag and move pieces around to coat each piece. Zip bag tightly and lay flat in the refrigerator (I put it in a pan just in case of a leak). Turn bag occasionally. Refrigerate at least 8 hours or overnight. Also cover and refrigerate the reserved marinade.
  3. When ready to bake, preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or nonstick foil. Lift chicken pieces from marinade and place on prepared pan.
  4. Bake for 30 minutes and baste chicken again. Turn chicken and baste again with reserved marinade. ( I save a little to baste on right at the end). Bake another 15 minutes or until chicken is done. Sprinkle hot chicken with sesame seeds, if desired. Serves 4.
Recipe by The Culinary Cellar at https://theculinarycellar.com/hoisin-chicken-refreshing-salad/