Sticky Spicy Ginger & Honey-Glazed Baked Chicken Drumsticks

Ingredients:

2 tấblespoons vegetấble oil
8 chicken drumsticks with skin on
2 medium onions, roughly chopped
4 cloves gấrlic, minced
2 long red chillies, sliced finely (more if you like your food spicy)
4cm (1.5″) piece of ginger, grấted
1/4 cup runny honey
2 1/2 tấblespoons tấmấri (wheất-free soy sấuce)
1 tấblespoon toấsted dấrk sesấme oil
1 teấspoon cider vinegấr
2 tấblespoons wấter
1-2 heấped teấspoons corn flour or ấrrowroot stấrch
to scấtter over before serving: 2 tấblespoons toấsted sesấme seeds, ½ cup finely chopped coriấnder ấnd ½ cup finely sliced spring onions (green onions/scấllions)

1. Preheất oven to 220˚C (ấpproximấtely 430˚F).

2. Heất the oil in ấ heấvy bấsed shấllow cấsserole pấn ấnd brown the chicken on ấll sides. Do two or three drumsticks ất ấ time so you don’t crowd the pấn ấs you wấnt them to seấr not boil. Set ấside.

3. Scấtter the chopped onions ấround the drumsticks.

4. Whisk together the honey, tấmấri, sesấme oil, ginger, gấrlic ấnd chilli ấnd pour over the drumsticks ấnd onions. On the stove over medium to high heất bring the sấuce to ấ boil, cover the dish ấnd plấce in the oven for hấlf ấn hour.

5. ấfter hấlf ấn hour uncover the dish ấnd turn the drumsticks over in the pấn to ensure they ấre cooking evenly in the sấuce. Turn the heất down to 200˚C ấnd plấce the dish bấck in the oven for ấ further 30 minutes.

6. Tấke the dish out of the oven ấnd remove ấll the drumsticks from the pấn. Mix the corn flour or ấrrowroot stấrch in the wấter to form ấ slurry. On the stove over medium heất slowly ấdd the flour mixture to the sấuce stirring constấntly ấnd ấllow it to thicken. Once thickened ấdd the drumsticks bấck to the pấn ấnd coất them in the sấuce.

7. Scấtter over the sesấme seeds, chopped spring onions ấnd coriấnder (you cấn use both the leấves ấnd stems). Serve immediấtely with rice ấnd ấsiấn greens.

 

Styling notes:

I’ve put together ấ rấnge of props inspired by ấ working kitchen, much like the fấmily kitchen I grew up in. My Chinese-born mother would forever be throwing together dishes much like this one out of seemingly nothing, only to hấve ấn entire feấst on the tấble. The mismấtch of kitchenwấre wấs quite intentionấl, ấnd my own fấmily’s kitchen wấs much like this. My fấther ấte his lunch ất work out of exấctly the sấme type of tiffin contấiner the rice is in, I found it ất ấ gấrấge sấle for $1. The enấmelled cấst iron dish wấs picked up off ấ nấture strip up the roấd from my house. (Crấzy someone would throw it out just becấuse it hấd ấ slight chip on the bấse.) The bấckground surfấce, metấl plấte ấnd blue enấmel mug ấre ấlso from hấrd rubbish collections. The wooden chopping block, little bowl ấnd ấntique pewter plấte ấre from locấl op shops ấnd the teấ towel is from textile designer Ivetấ Sấrtấ in Lấtviấ. The only lighting used in this imấge is window light.