Asian Sticky Chicken

Hello,

We had a great meal tonight.  Asian Sticky Chicken, Broccoli, and Cornbread Stuffing.  Mmm, Mmmm.  Well, I took a rather bland Sticky Chicken Sauce, but I dazzled it up and made is Asian.  Here is what the finished Product looks like:

Looks good doesn't it.   It is lip-smacking good and you will be sucking the glaze off your fingers too.  Here is how to make it.

Ingredients

• 3 -5 pounds bone in chicken with skin (folks usually use legs and/or thighs)
• 1 cup ketchup
• 1 cup honey
• 1 cup brown sugar
• 1/2 cup soy sauce
• 1/2 teaspoon garlic powder  (You can use 1 Tablespoon of Freshly minced Garlic if you like)
• 1/2 teaspoon ginger powder (You can used 1 Tablespoon of Fresh Grated if you like)
• 1 1/2 or 2 teaspoons of Asian 5-Spice

Instructions

1. Preheat oven to 350.
2. In a sauce pot, combine ketchup, honey, brown sugar, soy sauce, garlic powder, ginger, and Asian 5-Spice over medium heat.
3. Bring it to a boil while stirring. Let is continue under a rolling boil for a few minutes, no more than 5 minutes.  Remove from heat.
4. Arrange chicken pieces in 9x13 dish. Pour most of the sauce over chicken, turning pieces with tongs to coat.  I would say leave a small ramekin full of the sauce for basting right at the end.
5. Place in oven, uncovered, for 90 minutes, turning after 45 minutes.
6. Fifteen minutes before cooking time is up, flip pieces once more and baste with sauce.