Succulent chicken with a crisp skin, juicy interior, and a tart, umami-packed kick.
Incorporating dried spices as well as their fresh counterparts intensifies the flavor of the marinade.
To create an ultra-potent marinade to deeply flavor the chicken, I turn to scallions, onion, and onion powder, for a pronounced allium punch, and then tomato paste, which provides a savory boost without the excess liquid chopped fresh tomatoes would provide. As with the onion, I also add garlic and ginger in both their raw and powdered forms, and pungent fish sauce to enliven everything with salt.
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