This is a recipe I've worked on and changed in several ways as the years have gone by. It is perenially popular with people of all ages, and has the supreme virtue of being ridiculously easy to prepare.
The secret of success is to marinate the chicken pieces for as long as you can before cooking, thus allowing them to be completely imbued with the marinade. Turn every 12 hours. Skin the chicken pieces (or not, as you wish) before marinating.This recipe provides enough marinade for a whole chicken, jointed, or 8-10 drumsticks.
¼ cup oil
¼ cup soy sauce
2 tbsps ketchup or tomato purée
2 crushed cloves garlic
2 tbsps Hoisin sauce
1-2 star anise, snapped into bits
1 tbsp rice vinegar
1 teasp or more lemon juice
½ teasp cayenne
Leave the chicken to marinate overnight, or, if possible, for two or even three days. Either barbecue or cook in the oven at 200ºC for about one hour, turning occasionally.
Serve with boiled rice and a good green salad.