Spicy Szechwan Chicken

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 frying chickens, cut into pieces
• 3 tablespoons chinese rice wine (or dry sherry)
• 3 tablespoons hoisin sauce
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon asian chili sauce
• 2 tablespoons sugar
• 1 tablespoon garlic, finely minced
• 1 tablespoon ginger, very finely minced
• 2 green onions, minced
• 1/4 cup fresh cilantro stem, chopped

Recipe

• 1 rinse the chicken pieces, pat dry, and place in a bowl.
• 2 combine the marinade ingredients and mix well.
• 3 add the marinade to the chicken and coat the pieces evenly.
• 4 cover and refrigerate for at least 30 minutes or up to 8 hours.
• 5 to grill: heat grill to medium temperature and brush the cooking rack with oil, then lay the chicken skin-side up in the center of the rack.
• 6 cover the grill and regulate the heat so that it remains at a medium temperature.
• 7 grill the chicken for about 12 minutes on each side.
• 8 the chicken is done when the breasts register 160° and the thighs register 170° on a meat thermometer.
• 9 as the chicken cooks, brush on the remaining marinade.
• 10 to roast: preheat the oven to 425°.
• 11 roast the chicken until the juices run clear when the meat is prodded deeply with fork, about 30 minutes.
• 12 during roasting, brush with the marinades.