Directions:
In a large measuring cup or bowl, whisk together the soy sauce, brown sugar, and garlic chili paste (and minced garlic, if using). Reserve HALF of this marinade in a separate container to use as the glaze later.
Place the chicken in a gallon-size zip-close bag or an airtight container. Pour the remaining marinade over the chicken, seal the bag or container, and refrigerate. Turn the bag or container every hour or two to ensure even marination. Marinate for 4 to 6 hours.
About 30-60 minutes before cooking, remove the chicken from the refrigerator and let it come closer to room temperature.
Oven Baking Directions:
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil.
Arrange the chicken pieces on the prepared baking sheet, discarding any marinade that has touched the chicken. Bake for 30 minutes.
Remove the chicken from the oven, turn the pieces over, and return to the oven. Bake for an additional 8-10 minutes, or until the juices run clear when pierced with a knife.
While the chicken finishes baking, transfer the reserved marinade (cleaned of any contact with raw chicken) to a small saucepan. Bring it to a boil for at least 1 minute, then reduce to a low simmer for about 5 minutes.
Serve the baked chicken with the slightly reduced marinade sauce drizzled over the top. Enjoy!
Broiling Directions:
Preheat the oven to broil. Line a baking sheet with foil.
Arrange the chicken pieces on the prepared baking sheet, discarding any marinade that has touched the chicken. Broil for 10 minutes.
While the chicken broils, bring the reserved marinade (cleaned of any contact with raw chicken) to a boil in a small saucepan for at least 1 minute. Reduce to a low simmer.
Remove the chicken from the oven, turn the pieces over, and lightly baste with the marinade. Return to the oven and broil for another 5-8 minutes, until the chicken is cooked through.
Serve the broiled chicken with the slightly reduced marinade sauce drizzled over the top. Enjoy!
Pan Frying Directions:
Heat a non-stick skillet over medium heat. Place the chicken pieces skin side down in the skillet, discarding any marinade that has touched the chicken. Cover with a lid and cook without disturbing for about 10 minutes.
In a small saucepan, bring the reserved marinade (cleaned of any contact with raw chicken) to a boil for at least 1 minute, then reduce to a low simmer.
Turn the chicken pieces over once the skin is crispy and deeply browned. Cook for another 5-10 minutes on the other side, depending on the size of the pieces.
Serve the pan-fried chicken with rice, accompanied by the slightly reduced marinade sauce either drizzled over the chicken or served on the side. Enjoy!
Prep Time: Varies (4-6 hours marinating) | Cooking Time: Varies (depending on method) | Total Time: Varies | Servings:
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