Sticky Chicken With Asian Salad

Impress the family with these delicious drumsticks!
 



 
 
 
 

Method

 

Serves 4

For The Marinade

  • ¼ cup Teriyaki sauce
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 8 chicken drumsticks
  • a pinch of white pepper

For The Salad

  • ½ cucumber, sliced into ribbons
  • 5g mint leaves
  • 10g coriander leaves
  • 50g bean sprouts
  • ½ red onion, sliced
  • 150g rice noodles, cooked
  • 50g toasted peanuts

For The Dressing

  • 1 garlic clove, crushed
  • 3 tbsp sesame oil
  • juice of 1 lime
  • 2 tsp sugar
  • 1 tsp fish sauce

1 Preheat oven to 180°C. Pour the Teriyaki sauce, honey, and olive oil into a bowl; add the garlic. Whisk to combine and season well. Add the chicken and marinate for 10 minutes.

2 Heat a griddle pan, cook the drumsticks on both sides until crispy. Place in a baking tray, drizzle with marinade and cook for 5 to 8 minutes or until cooked.

3 Toss together salad ingredients. Whisk together dressing ingredients.

4 To Serve Serve chicken with salad and drizzle with dressing.

Text and image: Fairlady

 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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