INGREDIENTS
- 1 lb chicken quarter or thigh
- 2 stems scallion, chopped
- 1 large fresh garlic clove, minced
- 1 tsp Vietnamese Five-Spice powder (bot ngu vi huong)
- 1 tbsp sugar
- 1/2 tsp white pepper
- 3 tbsp soy sauce
- 1 tbsp hot sesame oil
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 tsp honey
- 1 tsp apple cider vinegar
DIRECTIONS
- 1.Clean chicken under cold water, remove excess fat. Pat dry with paper towel. Use a knife to poke chicken on both sides, making holes for marinade chicken.
- 2.Chop scallion stems. White part for marinade and green part for scallion oil.
- 3.In a small bowl, mix minced garlic, white part of chopped scallion, 1 tsp five-spice powder, 1 tbsp sugar, 3 tbsp soy sauce, 1/2 tsp salt, 1/2 tsp white pepper, 1 tbsp sesame oil. Mix well.
- 4.Place chicken in a large zip lock bag. Pour marinade mixing over chicken. Mix well, close zip lock bag and marinade in refrigerator overnight.
- 5.To make scallion oil, add chopped green part of scallion in a small bow. Add 1 tbsp olive oil, pinch of sugar and salt. Mix well. Microwave for 30 sec. Set aside.
- 6.Pre-heat oven to 375 deg F.
- 7.When ready to cook, remove marinaded chicken and place in room temperature for 1 hour. Place chicken on a baking pan with foil. Bake chicken for 30 minutes with skin down.
- 8.Using another small bowl to make basting mix by adding 1 tsp honey, 1 tsp apple cider vinegar. Mix well. Set aside.
- 9.After 30 minutes of cooking, flip chicken to skin side up. Use a brush, generously baste mix from Step 8 on the chicken skin. Move oven rack to highest level and cook chicken for another 10 minutes.
- 10.After 10 minutes, use a brush, generously brush chicken using the baste mix from Step 8 on the chicken skin for second time.
- 11.Bake chicken for another 10 minutes. Remove chicken from oven. Use a large knife to cut chicken quarters into small piece. Transfer chicken to serving plate.
- 12.Chicken to ready to serve with white rice and scallion oil from step 7. Add side vegetables to meal as desired.