1 1/2 pcs cut up chicken
4 oz Honey Garlic sauce
2 oz Wafu® Original Sesame
4 oz Wafu® Wasabi Edamame
1 tbsp Rooster Sauce (Sriracha)
2 oz Gyoza dipping sauce
2 oz Chinese vinegar
2 0z unseasoned Rice Vinegar
2 oz Yuzu
1 tsp grated ginger
2 tsp garlic, fine chop
Combine all ingredients in large bowl
Reserve 1 cup of marinade and set aside
Take chicken, at room temperature, and marinate for at least 2 hours or overnight if you wish
Set Oven for 375 F
Lay Chicken in one layer on baking sheet and pour over the remaining 1 cup of marinade.
After 20 minutes of baking, open oven and baste chicken; continue basting ever 15-20 minutes or until chicken becomes caramelized. If the chicken looks ready but has no color then Broil it for 5 min to caramelize.
Take it out and let it sit for 10 minutes and serve.
Depending on your oven and the size of the chicken if they are deboned or bone-in the amount of cooking time may vary. The idea is to get the chicken a deep golden color on top and this happens the more you baste. The basting is for the color.