Wednesday, July 31, 2013
I love Asian food. This is a recipe that my mom used to make when we would have a big group of people over. She usually would just do it as chicken wings for appetizers but it also work just as good for a main entree. You soak the chicken overnight to really develop that Asian goodness flavor into the chicken. Cook it low and slow and it comes out so unbelievably juicy!
1 whole fryer chicken
1/2 cup sugar
1/2 cup soy sauce (For GF, make sure you buy a GF kind)
juice of 1 lemon
dash of ginger
Combine all ingredients, other then chicken in a bowl. Mix well.
Either use a whole fryer chicken cut into pieces or use wings.
Combine chicken and marinade together in a ziplock back and soak overnight in your fridge. (Up to 24 hours, depending on how much chicken you have and how big the pieces are)
Again, depending on how much chicken you use and how big the pieces are, bake at 300 degrees for 1 hour.
**Randi's Side Notes**
~ I usually use drumsticks for this recipe and it does usually take about an hour for them to cook just right, again it depends on your oven and the thickness of your chicken.
~ If your using wings, I wouldn't recommend soaking for a full 24 hours as the flavor may get a little to intense for such a small piece of chicken. And, it may not take quite as long in the oven with wings as well due to the fact that they are a lot smaller.
~ For gluten free, just make sure you double check your labels on the soy sauce. There are some great gluten free soy sauces out there.