Actually it’s Grilled Chinese lacquered chicken. (although you wouldn’t have to grill them, you could sauté them.) This isn’t all that difficult or complicated but there are a lot of ingredients and it takes a day to marinate. It’s all putsy but not complex. I like putsy. There are no real set amounts, you can substitute one thing for another and the cooking time is, well, whatever. Chicken thighs are very forgiving. The chickens themselves probably not so much.
As I may have mentioned, I served these on a chinese salad.
Recipe follows
Chinese lacquered chicken thighs
8 chicken bnls sknls chicken thighs, cut in half
1/2 cup soy sauce (use low sodium)
1/2 cup apricot preserves
1/4 cup dry sherry or mirin
2 TB grated ginger
1 TB sesame oil
2 cloves garlic, sliced, minced, crushed or whatever
1 tsp five spice powder
(You could also add,
1/4 cup gochujang
[this makes it hot plus it’s impossible to find, but hey]
2 TB honey
1/8 cup orange or pineapple juice
1/8 cup ketchup
3 TBS brown sugar)
Mix all of the above except thighs
Remove 3/4 cup for glazing.
Put the thighs and the rest of the marinade into a bag
or bowl or some damn thing, and marinate overnight.
Add 1/4 cup of ketchup to the reserved marinade and
bring to boil, lower to simmer and reduce liquid to syrup, 1 minute.
Just kidding. It takes like 10 minutes.
Even though all recipes say it happens in 2.
Get a good grill going (whatever that means to you,
I have a gas grill and I pre-heat for 15 minutes. )
Be sure to have room to move the thighs off direct flame.
Remove the thighs from the marinade and grill over direct heat until they’re browned.
Then move them away from the heat and baste with the sauce.
They should take about 40 minutes more to cook, baste every 10 minutes or so.
I let mine cool to room temperature and put them on a salad.
You could eat them hot off the grill but I’m sure you figured that out on your own.