This recipe is the bomb, the sticky hoisin sauce adds such a delicious flavour to the dish.
Dennis the Prescott
10 free-range chicken drumsticks, skin on
2 tbsp sesame oil
½ cup hoisin sauce
½ cup chicken stock
1 tbsp light soy sauce
3 tsp tomato sauce
1 tsp chili sauce
4 cloves of garlic, crushed
½ cup of peanuts, chopped
5 spring onions, diced
2 – 3 Thai chillies, sliced
Preparation 15 minutes
Cooking time 40 minutes
Preheat your oven to 220°C.
Place a large non-stick pan on high heat. In a large bowl, toss your chicken in the sesame oil, getting it completely coated.
Working in batches, fry the chicken until the outsides are nice and golden brown, about 10 minutes.
While your chicken is browning, combine your garlic, hoisin, stock, soy sauce, tomato sauce and chilli sauce in a bowl.
Toss the chicken in the sauce, and pour into a deep, oven proof baking tray. Bake for 30 minutes, until cooked through.
While the chicken is cooking toast the peanuts in the oven or on the stove.
Top the chicken with peanuts, spring onions, and chillies, and pour over any excess sauce for added deliciousness. Serve with brown rice.