Asian-Glazed Baked Chicken

prep time:: 15 minutes
cook time:: 50 minutes
total time:: 55 minutes

Makes 2-4

ingredients

1 (3-3 1/2 lb) whole chickens, cut into pieces
black pepper (optional)
Glaze
3-4 tablespoons vegetable oil
1 medium onion, chopped
4-6 garlic cloves, chopped
1/4-1/2 teaspoon crushed red pepper flakes (or adjust to suit heat level)
3/4 cup low sodium soy sauce (use only low-sodium)
2 tablespoons cornstarch (for an extra thick glaze add in 1 teaspoon more)
1 teaspoon ginger powder
1/2-1 teaspoon sesame oil (optional)
1/2 cup honey
1/2 cup light brown sugar, packed
1/4 cup ketchup
1/4 cup Heinz Chili Sauce

directions

Set oven to 400 degrees F.For glaze; in a bowl whisk the soy sauce with cornstarch, ginger and sesame oil (if using) until smooth. then add in honey, brown sugar, ketchup and chili sauce; whisk/mix until combined (taste the sauce if you prefer a slightly sweeter taste then add in more honey or brown sugar).In a small saucepan heat oil over medium-high heat.Add in onion and saute for about 3 minutes or until slightly softened, then add in the chopped garlic and chili flakes and cook for about 2 minutes.Add in the soy sauce mixture; bring to a simmer mixing constantly, cook until bubbly and thickened (the mixture will be fairly thick) set aside.Pour the sauce over the chicken then using your hands or tongs turn the chicken pieces to coat in the sauce (make certain that the chicken is facing skin side up).Bake uncovered for about 45 minutes or until completely cooked, basting with the pan glaze about halfway through cooking time.Serve with cooked rice.

Source: Perri Senders Kaye