This recipe is from the Crisco.com site. I used boneless chicken in mine, and garlic powder and powdered ginger in place of the fresh garlic ginger. I also
used whole sesame seeds instead of crushed. Very good with rice and some Asian style veggies.
ASIAN HONEY SESAME CHICKEN
2 1/2 pounds meaty chicken pieces
1/2 cup soy sauce
1/4 cup water
2 TBSP vegetable or canola oil
2 TBSP Asian sesame oil
2 TBSP honey
2 TBSP crushed sesame seeds
2 green onions, chopped
2 cloves garlic, finely chopped
1 tsp chopped fresh ginger
Rinse chicken, pat dry.
In a large resealable food storage bag combine soy sauce, water, oil, sesame oil, honey, sesame seeds, green onions, garlic and ginger. Add chicken. Seal.
Refrigerate 4 hours to overnight, turning once or twice. Heat oven to 350°F.
Pour 1/2 cup marinade into 13 x 9 x 2 inch glass baking dish. Add chicken. Discard remaining marinade.
Bake for 35-45 minutes or until no longer pink.
ASIAN HONEY SESAME CHICKEN
2 1/2 pounds meaty chicken pieces
1/2 cup soy sauce
1/4 cup water
2 TBSP vegetable or canola oil
2 TBSP Asian sesame oil
2 TBSP honey
2 TBSP crushed sesame seeds
2 green onions, chopped
2 cloves garlic, finely chopped
1 tsp chopped fresh ginger
Rinse chicken, pat dry.
In a large resealable food storage bag combine soy sauce, water, oil, sesame oil, honey, sesame seeds, green onions, garlic and ginger. Add chicken. Seal.
Refrigerate 4 hours to overnight, turning once or twice. Heat oven to 350°F.
Pour 1/2 cup marinade into 13 x 9 x 2 inch glass baking dish. Add chicken. Discard remaining marinade.
Bake for 35-45 minutes or until no longer pink.
