sticky soy glazed drumsticks
How to make sticky soy glazed drumsticks recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
8 chicken drumsticks
2 tablespoons clear honey
2 tablespoons olive oil
2 tablespoons dark soy sauce
1 teaspoon tomato purée
1 tablespoon Dijon mustard
chopped parsley, to garnish
Method:
Put the drumsticks on a board and make 4 deep slashes in each one along the thick part of the meat, cutting down to the bone on both sides.
Mix together the honey, oil, soy sauce, tomato purée and mustard in a large bowl. Toss the drumsticks in the glaze, turning to cover the meat well.
Transfer the drumsticks to a roasting tin and roast in the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes or until the chicken is cooked through. Garnish with parsley and serve with boiled rice and a salad, if liked.
For sticky chilli soy-glazed chicken breasts, mix together the honey, oil, soy sauce, tomato purée and mustard as for
Sticky soy-glazed drumsticks:
to make the glaze and add 1 finely chopped small red chilli. Coat 4 boneless, skinless chicken breasts, each about 125 g (4 oz), in the glaze. Heat 1 tablespoon olive oil in a large, heavy-based frying pan and cook the chicken over a medium-high heat for 15 minutes, turning it frequently and reducing the heat a little if the glaze begins to catch on the base of the pan, until the chicken is cooked through. Slice the cooked chicken and serve fanned on a plate, with boiled rice and salad. Total cooking time 20 minutes.
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