The name of this dish makes it sound a bit filthy… And it is. It’s unapologetically sweet and spicy, and is covered in chicken juice. It’s a one-dish-wonder that forces you to get your hands dirty. It’s also ridiculously easy to make! Do it now…
Try to only use free-range chicken. Buy it from your farmer’s market and be confident that you’re not indulging in over-fed, antibiotic-ridden battery hens. One leg or thigh each should be enough. Just pad it out with vegetables! For all of our meals we try to make at least two-thirds of our plate vegetable based, and it definitely fills us up.
Try making my home made hoisin sauce for the marinade.
Sticky Chinese Chicken
- 2 free-range chicken thighs or legs
- 4 tbsp. hoisin sauce
- 2tsp. sesame oil
- 2 tbsp. clear honey
- 1 1/2 tsp. Chinese five-spice powder
- thumb-sized knob of ginger, grated
- whatever vegetables you have handy. Eg. carrots, peppers, asparagus, broccoli, courgette etc.
- bunch spring onions, chopped
- a big handful of cashew nuts
- cooked rice, to serve
- Mix together the hoisin, sesame oil, honey, five-spice and ginger. Pour over the chicken and toss to coat.
- Marinate for between 1 and12 hours. Or just cook it straight away if you’re impatient and hungry!
- Heat oven to 200°C / 180°C fan / gas 6.
- Chop the vegetables (except the spring onions) and lay them in the bottom of an oven-proof dish. If they cook quickly (such as peppers), leave them big. If they cook slowly (such as carrots), cut them smaller. If they cook very quickly (such as asparagus), you can add them just before the end
- Place the chicken skin-side up on the vegetables, and pour over the sauce. Mix it in well.
- Put the dish in the oven for 30 minutes
- Remove from the oven, check its cooked by slicing the chicken. If the juices are clear, you’re ready to rumble!
- Stir in the spring onions and cashew nuts
- Enjoy with rice