Mash the black garlic and fresh garlic with sesame oil and a little salt until it becomes a paste.

Stir in the soy sauce, hoisin, abalone sauce, honey, black pepper, and red pepper flakes. Taste it—it should be salty. That’s what helps create a rich, flavorful sauce as it roasts.

Lay the chicken pieces in a heavy oven-proof pan. If you are cooking in your RV kitchen like me, make sure the pan will fit into your smaller oven.

Pour on the marinade and massage it into the meat. Make sure that all of the chicken is completely coated. Cover and put it in the refrigerator for at least two hours or overnight if you can.

Let the chicken sit out for about an hour before cooking so it comes to room temperature. Preheat your oven to 375°F. Remove most of the marinade from the pan (save it—we’ll use it for the sauce) and place the chicken in the oven uncovered.

Roast for 45 minutes to an hour or until the internal temperature reaches 165°F. After 30 minutes, use an instant-read thermometer to test for doneness. Check every 10 minutes until it is fully cooked.

Once the chicken is done roasting, pull it out of the oven and set it aside. Remove the chicken pieces to a separate plate, leaving the pan juices behind.

Tent loosely with foil to keep it warm.

Place the pan with the juices on the stove over medium heat. Stir in the reserved marinade and bring it to a boil, stirring frequently. If there isn’t enough liquid, add a splash of water or chicken broth. Cook until the sauce thickens enough to coat the back of a spoon.

Return the chicken to the pan and spoon the sauce over the top. Garnish with green onions and cilantro if you like.