Sunday, May 1, 2011
Asian bbq baked chicken
You will need:
3 pounds of chicken wings or you may use short ribs instead
1 tsp of black pepper
1 tsp of onion powder
1 and 1/4 tsp of garlic powder
2 1/2 T of fish sauce(preferably Three Crabs Brand) http://www.amazon.com/Three-Crabs-Brand-Fish-Sauce/dp/B0000CNU54
3 T of oyster sauce(preferably Koon Chun brand)http://www.amazon.com/Koon-Chun-Hoisin-Sauce-jar/dp/B000EIP6MA
3 T of hoisen sauce
Wash your chicken or beef short ribs and pat COMPLETELY dry before you marinade them. YOU MUST MARINADE OVERNIGHT. If you have the time, you can also keep them for up to 2 days in your fridge before you bake or grill them. Bake chicken@425 degrees for 25-30 minutes or until deep golden brown. If you are baking a lot of chicken at once, you may need to bake them for longer. Also if you like them more charred, you can switch the oven to broil for a few minutes, just make sure that you watch them closely.
If you are using beef short ribs, grill them on medium to medium high heat for a few minutes on each side. You can also grill them in a large frying pan just remember to add a little bit of olive oil before you fry them.
NOTES: Obviously, if you have an Asian market near you, make sure you purchase your fish sauce and oyster sauce there. Some American food chains do carry the preferred items I listed above, but they are suuuuuuper expensive! Also when washing beef short ribs, please be thorough because when butchers are slicing the beef, shards of bone fragment get left on the meat. Nothing ruins your eating experience more then having to spit out tiny pieces of bone while chowing down. Unfortunately, I too, have been guilty of not washing them thoroughly...I'm so ashamed. :(