serves
4
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 4 chicken legs
Marinade
- 1 tsp soft dark brown sugar
- 2 tbsp + 1 tsp (45 ml) hoisin sauce
- 1½ tbsp (30 ml) dark soy sauce
- 1½ tbsp (30 ml) honey
- 3 tsp (15 ml) Chinese rice wine
- 1 tsp Chinese five-spice
- 2 garlic cloves, crushed
Salad
- 3 tsp (15 ml) soy sauce
- 2 tsp (10 ml) sesame oil
- 1 tsp (5 ml) honey
- 3 large green capsicum (pepper), thinly sliced
- 6 spring onions, thinly sliced
- 2 large handfuls coriander, leaves picked
Instructions
- Mix all the ingredients for the marinade together in a bowl and add the chicken legs, turning to coat them.
- Preheat the oven to 200°C (180°C fan). Put the chicken on a baking sheet and roast for 40–45 minutes until cooked through and sticky.
- Meanwhile, mix the soy sauce, sesame oil and honey together in a large bowl before adding all the remaining salad ingredients tossing to coat everything completely.
- Serve with the sticky spiced chicken.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
