Description
Asian style sticky, hot and sweet chicken is a perfect party pleaser.
Ingredients
- 10 whole Skinless Chicken Drumsticks
- ½ teaspoons Ground Pepper
- 1 teaspoon Red Chili Powder
- 1 Tablespoon Ginger Garlic Paste
- 2 Tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- Sesame Seeds And Green Onions, For Garnish
- FOR THE SAUCE:
- ¼ cups Soy Sauce
- 2 Tablespoons Brown Sugar
- ½ teaspoons Red Chili Flakes
- 1 teaspoon Sesame Oil
- 1 Tablespoon Honey
- 1 Tablespoon Worcheshire Sauce
- 2 Tablespoons Chili Tomato Sauce
- 1 teaspoon Grated Ginger
Preparation
Clean chicken and pat dry with a paper towel. Make small cuts on the chicken or use a skewer to poke some holes in the meat.
Mix pepper, red chili powder, ginger garlic paste, soy sauce, and sesame oil. Rub on chicken and coat well. Refrigerate at least 8 hours, up to overnight.
Preheat oven to 350ºF. Line a baking sheet with aluminum foil and apply cooking spray.
Take marinated chicken, drain excess marinade, and place chicken on the baking sheet. Cover with foil and bake for 30 minutes. Remove foil and cook another 10 minutes, until juices run clear and begin to cook off, and chicken is no longer pink inside.
Meanwhile, mix all the ingredients for the sauce and microwave for 30º40 seconds, mixing well until the brown sugar is fully dissolved.
Take chicken out of oven. Increase oven temperature to 400°F.
Brush the sauce on both sides of the chicken and pour excess sauce on top of the chicken. Bake uncovered for 5 minutes each side, or until juices cook off and chicken is glossy.
Garnish with sesame seeds and green onions and enjoy warm.
