oven baked shoyu chicken

I have a vivid memory of this dish. I am at our neighborhood/family Christmas party, my Aunty M is opening the oven and pulls out a jelly roll tray of wings and it is sizzling.

Besides the chicken, there is a lot of oil and the aroma is pretty amazing.

On my visit this past March, I found the recipe for this dish in a local cookbook. When I asked my Aunty, she said that it is the recipe that she uses.

Oven Baked Shoyu Chicken : from "Simply Delicious Recipes II, Koganji Temple"
5 pounds chicken thighs
3/4 cup melted butter (170 grams)
bread crumbs

Sauce: 1 cup shoyu
1/2 cup brown sugar
2 cloves garlic
1-inch piece ginger, grated

In a large bowl combine sauce ingredients.
Mix well.
Marinate chicken for at least 4 hours.
Dredge chicken in bread crumbs, arrange on jelly roll pan.
Drizzle butter over each piece.
Bake at 325F (170C) for 45 minutes.

NOTES: the aroma that came from the oven was pretty much what I remembered it to be...shoyu-garlic-butter, delicious.  Even Satoshi commented on the aroma.

For the last 5 minutes, I stuck my chicken under the broiler because they were looking a little pale. I only used a pound of chicken (drumettes) and 50 grams of butter. Also, I made half the sauce, grating the ginger and garlic.

It is quite a messy and rich dish from all that butter. You'll want to eat it right after it comes out of the oven, the skin is a little crisp. I think if I had marinated the chicken overnight, the flavors would have been more prominent.

Still, this got a thumbs up from Satoshi, who doesn't really care for chicken.