i love a baked chicken.
this recipe came from my search – my mission – to use up food – to use up the cut up chicken i had in my freezer.
i served the chicken with brown rice…which i will be sharing that recipe tomorrow. i know excited…you should be it is the perfect brown rice recipe. perfect i say. perfect. well… and i love rice.
but lets get back to this chicken. simple easy tasty delicious home cooked chicken.
5 ingredients or less. you are going to love that right
now a heads up the chicken needs to marinate…i stated this in the recipe below but a tip is to marinate the chicken before you leave for work…then it is ready to cook when you get home and it will be full of the asian marinade flavors.
asian baked chicken
- 1 whole cut up chicken
- 1/2 cup soy sauce (i use Tamari)
- 2 tablespoons rice wine
- 1 tablespoon sugar
- 1 teaspoon Sriracha sauce
|In a container to marinate the chicken mix the soy sauce, rice wine, sugar & Sriracha sauce together. Add the chicken pieces into the marinade and turn to coat well. Cover and refrigerate for 4 hours or longer. Turn pieces once or twice while marinating. *this is a good idea to do in the morning before you leave for work. |
Preheat oven to 375. note: total bake time will be 60 minutes.
LIne a cookie sheet with foil and spray with coooking spray. Place chicken pieces, skin side up on the cookie sheet. Pour the remaining marinade sauce over the chicken.
Bake for 30 minutes, turn pieces over.
Bake for 20 minutes and turn pieces over again.
Turn chicken pieces over one more time and bake for 10 more minutes until the chicken skin side is browned. Serve hot or warm over brown rice.
recipe source the all american chinese cookbook