Japanese Chicken

Ingredients

6 bone-in chicken thighs with skin
1 egg, lightly beaten
1 cup all-purpose flour
1/2 cup butter
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder
1 teaspoon salt

Directions

Preheat oven to 350°F. Dip chicken pieces in egg and coat with flour. Heat butter in a large, deep skillet over medium-high heat. Fry chicken until dark brown and crispy on both sides. Place in a shallow roasting pan or glass dish.

In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings. Bake for 30 to 45 minutes, basting wings with sauce often.

From Pat Rosene-Brady

Chicken Diable

Ingredients

2 1/2 – 3 lbs. chicken thighs
1/4 cup butter
1/2 cup honey
1/4 cup Dijon mustard
1/2 tsp. salt
1 tsp. curry powder

Directions

Preheat oven to 350°F. Combine butter, honey, mustard, salt and curry powder in a small saucepan.  Bring to a boil over medium heat and simmer on low for 5 minutes.  Place chicken thighs into a shallow roasting pan or glass dish.  Pour the sauce over the chicken and bake uncovered for 45-60 minutes, basting occasionally.