Sticky Chicken Drumsticks in Chinese Plum Sauce

Step 1

Place Marinade ingredients in a ziplock bag (or bowl) and mix. Add chicken and massage to coat in the Marinade. Refrigerate for 1 hour (see Note 3 for skipping this).

Step 2

Preheat oven to 180C/350F (all types).

Step 3

Line a tray with baking paper / parchment paper (or foil then spray with oil).

Step 4

Transfer chicken to tray, shaking off excess marinade. RESERVE Marinade.

Step 5

Bake chicken for 20 minutes.

Step 6

Remove from oven. Spoon / slather / brush with reserve marinade (generously!) (Note 4). Bake for 10 minutes.

Step 7

Remove from oven and TURN chicken. Baste again using tray juices and reserved marinade. Bake for 10 minutes.

Step 8

Remove from oven and baste again (very generously!) using tray juices and reserved marinade. Bake for 10 minutes.

Step 9

Remove chicken from oven and scrape/brush tray juices onto chicken (don't waste free flavour!).

Step 10

Sprinkle with sesame seeds and shallots/scallions if using. I served it with rice and steamed broccolini.