Kosher Richmond Style Chicken

• 3 -4 lbs fryer chickens, cut-up
• 3 tablespoons Japanese soy sauce
• 1 tablespoon toasted sesame oil
• 1 grated garlic clove
• 1 piece grated fresh ginger, 1/2 inch x 1 inch
• 1 teaspoon Chinese five spice powder
• 1/4 sheet nori, finely shredded (toasted sushi seaweed wrap)
• 2 tablespoons unpasteurized honey
• 1 teaspoon wasabi powder (optional)
• 1 teaspoon red chili pepper flakes (optional)

1. Wash chicken pieces and dry well.
2. The chicken breasts and thighs should be cut in half to shorten the cooking time, leaving you with 4 pieces of breast, 4 pieces of thigh, 2 wings and 2 drums.
3. Combine all other ingredients into a bowl and whisk together well.
4. Add the chicken pieces to the marinade and toss well, ensuring all sides of the chicken are equally coated.
5. Press the chicken down firmly into the bowl and refrigerate covered for at least 1 hour.
6. Prepare BBQ or set oven to bake 400u0b0F.
7. Remove chicken from fridge and toss the pieces, again, lightly, ensuring and even coating of the marinade.
8. If barbecuing, cook until darkly golden brown (not burnt) then remove and finish in a 350F oven.
9. If baking, place chicken pieces on a greased cookie sheet and place in 400u0b0F oven for 45 minutes.
10. Check the thickest piece of chicken to ensure it is well done.
11. Serve hot or cold with corn on the cob or cucumber salad.
12. Cold it may be diced and served in a salad or wrap.

soy sauce, sesame oil, garlic, ginger, spice powder, sheet nori, honey, wasabi powder, red chili pepper

Taken from www.food.com/recipe/kosher-richmond-style-chicken-94685 (may not work)