Rating: 4 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

This makes a very flavorful chicken. This recipe was originally used for chicken wing drumettes, which are addictive, but has become quite popular with chicken legs, thighs, and breasts. I hope you enjoy this recipe as much as we do!

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
2 hrs
total:
3 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the soy sauce, sherry, garlic, brown sugar, and ginger in a bowl; pour into a large resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.

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  • Preheat an oven to 350 degrees F (175 degrees C). Spray a baking rack with cooking spray, and place on a baking sheet.

  • Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.

  • Mix the wheat germ, bread crumbs, sesame seeds, parsley, black pepper, and paprika together in a separate large resealable plastic bag. Add the chicken to the bag and shake to coat the pieces with the bread crumb mixture; transfer the coated chicken pieces to the prepared baking rack.

  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).

Editor's Note

The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the marinade and breading consumed will vary.

Nutrition Facts

498 calories; protein 42.9g; carbohydrates 29.4g; fat 22.5g; cholesterol 136.7mg; sodium 1608.1mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
09/15/2011
I made this last night for dinner and it was delicious! I used bone-in chicken thighs from which I removed the skin (I hated to do it I love chicken with skin but I'm on a weight loss program). I didn't have any Italian seasoned bread crumbs so I used Panko and added dried oregano basil and thyme. At first I was hesitant to add Italian seasoning to an Asiany dish but I was pleasantly surprised. I didn't discard the marinade I boiled it down to a syrupy consistancy and served it over leftover Asian noodles with green onions. This was really wonderful and I can't wait to try it with skin-on chicken once I get skinny. Thanks so much simplylo! Read More
(15)

Most helpful critical review

Rating: 2 stars
12/05/2011
My family was not thrilled. Now I have a lot of left- overs no one will eat. Read More
(4)
11 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/15/2011
I made this last night for dinner and it was delicious! I used bone-in chicken thighs from which I removed the skin (I hated to do it I love chicken with skin but I'm on a weight loss program). I didn't have any Italian seasoned bread crumbs so I used Panko and added dried oregano basil and thyme. At first I was hesitant to add Italian seasoning to an Asiany dish but I was pleasantly surprised. I didn't discard the marinade I boiled it down to a syrupy consistancy and served it over leftover Asian noodles with green onions. This was really wonderful and I can't wait to try it with skin-on chicken once I get skinny. Thanks so much simplylo! Read More
(15)
Rating: 5 stars
11/02/2011
This was by far the best tasting chicken I have ever tasted! Who would know soy sauce ginger and Italian seasonings would go so well? I used a whole cut up chicken and took the skin off (I don't like the skin and it's so bad for you anyway!). I also used low sodium soy sauce. That's the only changes I made. The coating on this chicken is just incredible. Oh and it's even better the next day...cold! Next time I'm going to make a boat load of chicken drummettes using this recipe. Can't wait! Thanks for an awesome recipe simplylo! Read More
(8)
Rating: 5 stars
11/19/2011
Excellent! I didn't have dry sherry so I just substituted white wine. I marinated the chicken for about 5 hours and breaded the chicken with the same recipe but since I didn't have wheat germ I used panko (I had it on hand and you can't get more Asian than that!) instead. It was delicious. I think I even cooked it too long and still came out juicy. Yum. Can't wait to make it again. Read More
(8)
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Rating: 5 stars
12/05/2011
LOVED this recipe!!! Serve with Jasmine rice and veggies Read More
(4)
Rating: 5 stars
11/05/2011
I thought it was very good 4 stars but my guests gave this rave reviews so I'll rate it 5. I used white wine instead of sherry (didn't have) and would use low sodium soy sauce next time. Also didn't have wheat germ so used 1.5 cups bread crumbs. I let the chicken marinade overnight before breading and baking. Will definitely make again. Read More
(4)
Rating: 2 stars
12/05/2011
My family was not thrilled. Now I have a lot of left- overs no one will eat. Read More
(4)
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Rating: 3 stars
04/28/2014
I thought this recipe had good flavor but no one else in my house would eat it. Not quite the flavor I expected with all of the spices in it. Ended up tasting fairly "earthy". Read More
Rating: 5 stars
08/09/2015
Excellent recipe. Would cut down the soya sauce a tad and had to use white wine b/c no sherry otherwise followed the recipe exact. We loved it. Read More