Sticky sesame chicken
The irresistible combo of richly sweet Asian flavours, succulent white meat and crispy shallots gives this dish top billing.
2 cloves garlic, finely chopped
¼ cup soy sauce
¼ cup hoisin sauce
¼ cup honey
2 tsp sesame oil
½ cup water
6 green shallots, trimmed, shredded, to serve
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Ingredients
2 x 1kg chickens2 cloves garlic, finely chopped
¼ cup soy sauce
¼ cup hoisin sauce
¼ cup honey
2 tsp sesame oil
½ cup water
6 green shallots, trimmed, shredded, to serve
Method
1. Preheat oven to 200ºC. Line an ovenproof dish with baking paper. Using a pair of sharp scissors, cut along each side of chicken backbones and remove. Press down on breasts to flatten chickens then put, skin-side up, in prepared dish.
2. Put garlic, soy, hoisin, honey and sesame oil in a bowl. Whisk well with a fork, then spoon over chickens. Pour water into dish, cover with foil and bake for 45 minutes. Remove foil and cook for a further 15 minutes or until golden and cooked when tested with a skewer. Set aside to rest for 10 minutes. Cut into pieces and serve with shallot.
YOU MIGHT ALSO LIKE THIS RECIPE
[[vid:mm:5523266|width=480|height=385]]
Notes
Take your meat out of the fridge about 15 minutes before cooking. This will allow it to come down a few degrees in temperature.
- Author:
- Stylist:
- Mary Harris, Jo Richardson, Cass Stokes, Mary Harris, Annie Millar
- Photographer:
- Alan Benson, Chris L Jones, Jack Sarafian, Oliver Ford, Cath Muscat
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