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HOT AND SWEET BAKED CHICKEN
I got this idea from Food & Wine Magazine a couple of years ago, and had to adjust everything to our tastes (my version is much better!).
Serves: 2
Heat Scale--Medium
1 frying chicken -- cut up
1 cup hoisin sauce
1 tablespoon Asian hot chili paste
2 teaspoons Chinese five-spice powder
Preheat oven to 375 degrees; line a large roasting pan with foil. Rinse chicken pieces thoroughly under cold running water; trim away excess fat. Pat chicken dry with paper towels; place skin skide up in the prepared pan. In a small bowl, combine remaining ingredients; brush liberally all over chicken pieces. Bake in the upper third of the oven 45-60 minutes or until juices run clear, turning occasionally and basint with pan juices.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved