At this time of year it’s important to have a few recipes under your belt that can do double time as fantastic dinners and delicious picnic fare – and this recipe for sticky sesame chicken is just that. Scrumptious eaten hot or cold, this is a summertime favourite from my family table (and picnic cooler!).
To be fair, not everyone in my family (ahem, that would be two out of three kids) is big on chilli, so typically I serve this sticky sesame chicken on a rectangular platter – half is daintily sprinkled with sesame seeds and deftly sprinkled with coriander, while the other half looks like the morning after New Year’s, so heavy handed am I with garnishing. It’s a celebration plate. Kind of. Or at least if you love chilli as much as we do.
1/2 cup light soy sauce
1 tablespoon fish sauce
1/2 cup honey
1/4 cup oyster sauce
1 tbs brown sugar
2 teaspoons sesame oil
juice of one lime
1 clove of garlic, crushed
1 teaspoon fresh ginger, crushed
pinch of dried chilli flakes (optional)
4 chicken drumsticks
4 chicken thighs
a handful of coriander, chopped
fresh red chilli, thinly sliced to garnish (optional and remember the bigger the chilli size, generally the less heat)
- Pre-heat the oven to 200°c and lightly oil a baking dish.
- Combine the soy, fish sauce, honey, oyster sauce, brown sugar, sesame oil, lime juice, garlic, ginger and chilli flakes (if using) in a bowl and mix together.
- Place the chicken in the baking dish and pour over the sauce. Turn the chicken in the sauce to make sure it’s been coated thoroughly.
- Place in the hot oven and allow to bake for 20 to 30 minutes until the chicken is nicely caramelised in colour, sticky and cooked through.
- Remove from the oven, plate up and sprinkle the sesame seeds on top, along with the coriander and red chilli slices (if using). And just like that, you’ve levelled up to Masterchef status with the kids.
Serves four – you can double the chicken without having to double the sauce recipe to serve more and cook for longer. This recipe is originally from Simply Delicious before being tweaked and embraced by my brood. As mentioned earlier, these can be eaten hot with steamed vegetables and rice, or eat them cold with salad. Either way – delicious!
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