Ingredients
-
1/4 cup hoisin sauce
-
1 tablespoon reduced sodium soy sauce
-
1 tablespoon minced fresh ginger
-
1 tablespoon minced garlic
-
1 teaspoon Asian chili sauce (such as Sriracha, or to taste)
-
1/4 teaspoon Chinese five spice powder (see TIPS BELOW)
-
1 -2 tablespoon honey
-
4 bone-in chicken thighs (1 1/4-1 1/2 pounds total, trimmed, remove skin if desired)
-
4 chicken drumsticks (1-1 1/4 pounds total ~ trimmed)
-
1 1/2 teaspoons toasted sesame seeds (see TIPS BELOW)
-
1 bunch scallion
Instructions
- Preheat oven to 350°F Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
- Thinly slice 1/4 cup scallion greens; set aside.
- Mince the scallion whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce, five-spice powder, and honey (OPTIONAL) in a large bowl. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken.
- Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 1 hour.
- Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish.
- Sprinkle with sesame seeds and the reserved scallion greens.
- TIPS:
- Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section of the supermarket, or with other Asian ingredients.
- Sesame seeds can be toasted in a small dry skillet over medium heat, stirring constantly, until golden and fragrant, about 2 minutes.