One Bowl Firecracker Hoisin Chicken

Prep Time: 10 minutes

Marinating Time: 60 minutes

Cook Time: 60 to 80 minutes

Serves: 4 to 6

♦ 6 bone-in skin-on chicken thighs, or 1 whole chicken cut into pieces

♦ 1 yellow onion, sliced

♦ 1 clove garlic, smashed

♦ 1 ½ teaspoons ginger, grated or chopped finely

♦ 1 Fresno chili, sliced (optional: cut down on heat by removing the seeds)

♦ 2 Tablespoons sesame seeds, toasted

♦ 1 teaspoon dry mustard (mustard powder)

♦ 1/3 cup soy sauce

♦ 4 Tablespoons Hoisin Sauce

♦ 2 Tablespoons cream sherry (or use a dry wine plus a teaspoon of sugar)

In an oven-proof dish, combine all of the above ingredients (except the chicken) and mix thoroughly.  Add the chicken and toss it thoroughly in the marinade.  Cover with plastic wrap and let sit at room temperature for one hour.  Remove the plastic wrap and make sure the chicken pieces are skin side up before baking.  Bake in a 375-degree oven for 60 to 80 minutes (depending on the depth of your dish and how much chicken you are baking), until the chicken is cooked through.  Make sure to check on the onions every 20 minutes or so, as they should be mixed into the marinade if they begin to brown too much.  Serve with rice and extra chilis if desired.