- 1kg chicken drumsticks
- 3cm piece of fresh ginger
- garlic cloves
- 1/2 tsp orange zest
- 2 tbsp orange juice
- 1/2 tsp Chinese five spice
- 1 red chili
- 1 tsp sesame oil
- 1/4 cup mirin (or dry sherry)
- 1/2 cup honey
- 2 tbsp fish sauce
- 4 tbsp soy sauce
- Score the chicken drumsticks three to four times each with a sharp knife and place in a non-metallic bowl.
- Mix together all of the marinade ingredients and pour over the chicken. You could also do this by putting all of your drumsticks in a zip-lock bag and pouring the marinade in and massaging it with your hands. Whichever way you decide to do it, just ensure you leave to marinate for at least 2 hours, or overnight if you can, turning occasionally.
- Once it has marinated, place the chicken on the barbecue, cast-iron grill or frying pan medium heat and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks. Alternatively, you can put it into the oven for about 30 minutes while you forget about it and busy yourself doing something else. Like blog-hunting.
- If you do decide to bake in the oven, pop them on a lined tray into a preheated oven at 200C, turning a few times. Pour spoonfuls of the marinade over the chicken, basting it until it’s all sticky and golden and there are crunchy little caramelised bits. You can then sprinkle with sesame seeds in the last few minutes of cooking.
- Serve with steamed rice and vegetables, or do what I do and enjoy them the next day while standing at the fridge when you think nobody is looking. Hehe!