Spicy Szechwan Chicken - cooking recipe

Ingredients

2 frying chickens, cut into pieces
Marinade
3 tablespoons chinese rice wine (or dry sherry)
3 tablespoons hoisin sauce
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons red wine vinegar
1 tablespoon sesame oil
1 tablespoon Asian chili sauce
2 tablespoons sugar
1 tablespoon garlic, finely minced
1 tablespoon ginger, very finely minced
2 green onions, minced
1/4 cup fresh cilantro stem, chopped

Preparation

Rinse the chicken pieces, pat dry, and place in a bowl.
Combine the marinade ingredients and mix well.
Add the marinade to the chicken and coat the pieces evenly.
Cover and refrigerate for at least 30 minutes or up to 8 hours.
To grill: Heat grill to medium temperature and brush the cooking rack with oil, then lay the chicken skin-side up in the center of the rack.
Cover the grill and regulate the heat so that it remains at a medium temperature.
Grill the chicken for about 12 minutes on each side.
The chicken is done when the breasts register 160\u00b0 and the thighs register 170\u00b0 on a meat thermometer.
As the chicken cooks, brush on the remaining marinade.
To roast: Preheat the oven to 425\u00b0.
Roast the chicken until the juices run clear when the meat is prodded deeply with fork, about 30 minutes.
During roasting, brush with the marinades.