April 29, 2015

Asian BBQ Chicken

There's a place around the corner from my apartment that does the most amazing Asian fried chicken wings. They are so crispy crunchy, they crackle in your mouth with deliciousness. These aren't as crunchy as takeout but they make a good substitute when you still want all the flavor of Asian BBQ. 

The original recipe calls for chicken thighs and drumsticks but you can easily substitute in chicken breasts but I made them with just drumsticks and it ended up being the perfect amount of protein. 

Asian BBQ Chicken
Recipe modified from EatingWell
Serves: 2 | Serving Size: 2 drumsticks | PointsPlus: 9
  • 1 bunch of scallions
  • 1/8 cup hoisin
  • 1/2 tbsp reduced-sodium soy suace
  • 1/2 tbsp fresh ginger, minced
  • 1/2 tbsp garlic, minced
  • 1 tsp sriracha
  • 1/8 tsp Chinese five-spice
  • 4 chicken drumsticks (about 3/4 lb)
  • 1 tsp toasted sesame seeds
  • Preheat the oven to 350f. Coat a baking dish with cooking spray and set aside
  • Thinly slice the scallions, setting the green parts aside. Mince the white parts. In a large bowl, whisk the scallion whites, hoisin, soy sauce, ginger, garlic, hot sauce, and five-spice. Add the drumsticks and toss to coat
  • Arrange the chicken in a single layer in the baking dish with the meatier side of the drumstick down. Pour the remaining sauce from the bowl over the chicken
  • Bake at 350f, turning once halfway through, about 45 minutes. Transfer the chicken into two bowls and top with the remaining sauce from the baking dish. Sprinkle with sesame seeds and the set aside scallion greens
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