Sticky Chicken Drumsticks With Asian Slaw Recipe
- Cook: 50 mins
- Serves: 4
Ingredients
Drumsticks
- 8 chicken drumsticks
- ¼ cup soy sauce
- ¼ cup sweet chili sauce
- 2 cloves of garlic
- ¼ tsp mustard powder
- 1 tbsp. honey
- Salt and pepper
Asian Slaw
- ½ wombok (Chinese cabbage)
- 1 carrot
- 2 tbsp. sesame seeds
- ½ purple onion
- 4 sprigs of coriander
- 1 tbsp. sesame oil
- 1 tbsp. olive oil
- 3 tsp soy sauce
- 1 clove of garlic
- 1 shallot
- Salt and pepper
To Serve
Sprinkle the slaw with sesame seeds and serve with chicken drumsticks.
Method
Chicken drumsticks:
- Preheat oven to 180˚C.
- Finely chop garlic and place into a large bowl. Add the soy sauce, sweet chili sauce, honey, mustard powder, salt, pepper and garlic. Stir to combine.
- Add chicken drumsticks and rub mixture into each drumstick.
- Cover and place into the fridge for 30 minutes.
- Line a baking tray with baking paper and place chicken drumsticks onto the tray. Bake for 30 minutes.
- Turn the chicken drumsticks and bake for a further 15-20 minutes, or until cooked.
Asian slaw:
- Wash wombok and carrot.
- Grate carrot, finely shred wombok and thinly slice the onion. Remove coriander sprigs from stem. Toss together in a large bowl.
- Finely chop shallot and garlic clove.
- In a small jug, mix shallot, sesame oil, olive oil and soy sauce. Sprinkle with salt and pepper. Drizzle over the salad 5 minutes before serving.
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