So my chicken didn't really turn out black and lacquered, but it was still pretty damn delicious. The sauce is sweet with a hint of savory. The meat itself was so tender, it was falling apart. To boot, this dish was quite easy to make.
Black Lacquer Chicken
4 lbs chicken thighs and drumsticks (4 pounds seems like a lot, but don't forget the weight of the bones. I probably ended up with 3.5 lbs. I just got a standard pack each of thighs and drumsticks)
5 large cloves garlic, minced
1 cup teriyaki sauce
1/2 cup honey
1/2 cup sake
1/2 cup orange juice
1/4 cup finely minced ginger, either fresh or candied (I used fresh)
Preheat oven to 400F. Line a roasting pan (or glass baking dish) with foil and arrange chicken in a single layer.
Mix the ingredients, other than the chicken obviously, until they are well combined.
Pour the mixture over the chicken and bake for one hour. I had a little sauce left over; it's okay.
After an hour, raise the heat to 450F. Turn the pieces over and baste with the sauce. Bake for an additional 30 minutes. Caution, check your meat during this final stage to make sure it doesn't burn.
Voila! You have delicious, sweet, (american) asian chicken. I served it with plain rice and steamed broccoli and onions since I expected the sauce to be really strong. It wasn't so much, but it was still good to eat the rice with a bit of sauce and chicken. And who doesn't like steamed veggies?
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