Hoisin-Cognac Glazed Crispy Quarter Leg Chicken with French Fries

Ingredients
For the Chicken:
– 4 chicken leg quarters (thigh + drumstick)
– 1 tbsp baking powder (for crisp skin)
– 1 tsp salt
– 1 tsp black pepper
– 1 tbsp neutral oil

For the Hoisin-Cognac Glaze:
– 1/4 cup hoisin sauce
– 2 tbsp Cognac (or brandy)
– 1 tbsp honey
– 1 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tbsp rice vinegar
– 1/2 tsp five-spice powder (optional)
– 1 tbsp butter (to finish)

For the Fries:
– 2 large russet potatoes, cut into 1/2-inch sticks
– 2 tbsp duck fat or olive oil
– 1 tsp salt
– 1/2 tsp smoked paprika
– 1 tbsp chopped parsley
– 1 garlic clove, minced (optional)

Garnish:
– Toasted sesame seeds
– Sliced scallions

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