Kosher Richmond Style Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 -4 lbs fryer chickens, cut-up
• 3 tablespoons japanese soy sauce
• 1 tablespoon toasted sesame oil
• 1 grated garlic clove
• 1 piece grated fresh ginger, 1/2 inch x 1 inch
• 1 teaspoon chinese five spice powder
• 1/4 sheet nori, finely shredded (toasted sushi seaweed wrap)
• 2 tablespoons unpasteurized honey
• 1 teaspoon wasabi powder (optional)
• 1 teaspoon red chili pepper flakes (optional)

Recipe

• 1 wash chicken pieces and dry well.
• 2 the chicken breasts and thighs should be cut in half to shorten the cooking time, leaving you with 4 pieces of breast, 4 pieces of thigh, 2 wings and 2 drums.
• 3 combine all other ingredients into a bowl and whisk together well.
• 4 add the chicken pieces to the marinade and toss well, ensuring all sides of the chicken are equally coated.
• 5 press the chicken down firmly into the bowl and refrigerate covered for at least 1 hour.
• 6 prepare bbq or set oven to bake 400°f.
• 7 remove chicken from fridge and toss the pieces, again, lightly, ensuring and even coating of the marinade.
• 8 if barbecuing, cook until darkly golden brown (not burnt) then remove and finish in a 350f oven.
• 9 if baking, place chicken pieces on a greased cookie sheet and place in 400°f oven for 45 minutes.
• 10 check the thickest piece of chicken to ensure it is well done.
• 11 serve hot or cold with corn on the cob or cucumber salad.
• 12 cold it may be diced and served in a salad or wrap.