Sticky Chicken

Name: Sticky Chicken
Ingredients: 3/4 cup tomato sauce (ketchup); 1/3 cup sweet chili sauce; 1/3 cup char siu sauce; 2 garlic cloves (minced); 2 teaspoons ginger (finely grated); 1 tablespoon sesame oil; 2 kg chicken pieces (see note above); 2 teaspoons sesame seeds (lightly toasted); 1/4 cup coriander leaves (roughly torn); 4 green onions (thinly sliced)

10 ingredients

7 steps

Ingredients

3/4 cup tomato sauce (ketchup)
1/3 cup sweet chili sauce
1/3 cup char siu sauce
2 garlic cloves (minced)
2 teaspoons ginger (finely grated)
1 tablespoon sesame oil
2 kg chicken pieces (see note above)
2 teaspoons sesame seeds (lightly toasted)
1/4 cup coriander leaves (roughly torn)
4 green onions (thinly sliced)

Directions

1

Preheat oven to 200C (180C fan forced).
2

Combine tomato sauce, sweet chilli sauce, char sui sauce, garlic, ginger and sesame oil in a large glass or ceramic bowl (no metal), reserve 1/3 cup of the marinade (to be used for basting).
3

Add chicken pieces to marinade for at least 30 minutes (longer is fine) in the refridgerator.
4

Line a large roasting pan with baking paper and place the chicken pieces in a single layer in the prepared pan.
5

Bake, basting the chicken with the reserved marinade and turning occasionally, for 35 to 40 minutes or until glazed and cooked.
6

While the chicken is cooking combine the sesame seeds, coriander and green onion in a small bowl.
7

Remove chicken from oven and put onto a serving platter and garnish with the sesame seeds, coriander and green onion mix and serve.