This recipe is now a staple in our “Wolman family chicken recipe archives!” It’s definitely “finger-licking good!.”
- 1 chicken cut into eighths
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 4 cloves garlic, minced (about 2 tsp)
- 2 tsp minced fresh ginger
- 1 tsp toasted sesame oil
- 2 tbsp sesame seeds
- sliced scallions for garnish
Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
Trim and discard excess fat from chicken pieces, or remove skin altogether.
Arrange chicken in a single layer in the prepared dish.
In a medium bowl, combine soy sauce, brown sugar, ketchup, garlic, ginger and sesame oil, if using. Mix well.
Using a pastry brush coat chicken with half of the marinade; reserve remaining marinade.
Bake, covered, for 45 minutes. Coat chicken with remaining marinade; sprinkle with sesame seeds. Bake, uncovered, 30 minutes longer, until glazed and golden.
Transfer to a platter; garnish with scallions.