This was one of the first recipes I ever learned. I suspect the original recipe appeared on the bottle of Kikkoman soy sauce in 1965. Although I’d had soy sauce in Chinese restaurants, it felt like an exotic new condiment in the kitchen.
I think the original recipe, from the label may have called for little besides soy sauce and brown sugar. Over the years, other ingredients came and went—but the basics were soy sauce, sugar and/or honey, ginger, garlic, sometimes apricot preserves. There was always a lot of sauce to pour over rice.
I prefer to use dark meat—thighs are easiest. Marinate thighs in mixture of soy sauce, lemon juice, crushed garlic, and chopped ginger for a few hours or overnight.
Add honey or brown sugar and a dollop of apricot preserves—arrange chicken pieces in single layer in glass baking dish. Bake at 350 for about 40 minutes.
Put in broiler at end to get skin brown and crispy. There should be lots of sauce. Top with chopped cilantro and/or scallions and serve with rice.
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