Ingredients:
1/2 kg chicken pieces ( 1 lb.)
2 tablespoons garlic, Minced
1 teaspoon sesame paste
2 tablespoons honey
3 tablespoons sherry wine
1/2 teaspoon hot chili sauce ( non sweet)
2 tablespoons hoisin sauce
1 teaspoon soy sauce
1 teaspoon five-spice powder
2 tablespoons cornflour, mixed with 3 Tbsp. Water to thicken sauce ( cornstarch)
3 tablespoons water
Directions:
Combine ingredients for sauce and simmer for 5 minutes over very low heat. Let sauce stand for at least 1 hour for the flavours to blend.
Pierce chicken with fork in several places.
Marinate chicken in refrigerator for several hours with 1/2 the sauce. Roast chicken in 190 C (375 F) oven for 45 minutes turning regularly, or until juices run clear, basting several times with the remaining sauce. Alternate cooking method is to BBQ for about 45 minutes, turning and basting regularly.
Serve with rice and stir fried vegetables.
Servings: 2
Time preparation: 15 min.
Time total: 60 min.