Seeing as I made this up as I went along you can do the same, so if you'd rather have Indian flavours, use Indian spices - it's entirely up to you. Just remember, runny honey is the way to go if you want your chicken sticky.
Top Tip!
You will need lots of kitchen paper is necessary for sticky fingers.
Yield: 2-4
Honey Glazed Chicken with Chinese Five Spice
ingredients:
6 or 8 chicken drumsticks - skin on
For the Marinade:
2 tablespoons (a good squeeze or two) of runny honey
1 tablespoon of groundnut (peanut) oil
3 fat cloves of garlic - very finely chopped
a knob of ginger - very finely chopped to make about 2 teaspoons
2 heaped teaspoons of Chinese five spice
1/2 a tablespoon dark soy sauce
2 tablespoons light soy sauce
a tablespoon of Hoi-sin sauce
a tablespoon of Mirin (Japanese rice wine)
instructions
Mix the marinade ingredients together in a shallow bowl. Using a sharp knife, make a few slashes in the skin of the chicken and add them to the marinade, mix about a bit to coat them well.
Cover with cling film and pop them into the fridge for at least an hour - overnight would be better.
Turn them in the marinade now and again if you remember - just to get them nicely coated.
Remove the chicken from the fridge at least 15 minutes before you're ready to cook.
Preheat your oven to 200C/400F of Gas 6
Now, you can either pop the chicken onto a shallow baking tray or use a disposable foil tray like I did.
The honey just washes off - far easier than washing up a baking tray! Drizzle with a bit of the remaining marinade.
Then into your preheated oven for 40 to 45 minutes - or of course, until they're properly cooked through.
Sticky, finger-licking goodness!
ReplyDeletenom nom nom... I bet they were moreish! :)
ReplyDeleteLooking delicious as always Jan!! Yummo!!
ReplyDelete