Chicken Leg Lollipops with Sticky Soy and Ginger Glaze

Method

1. Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

2. Using a sharp knife, carefully score around the thin end of each drumstick, cutting through the skin and tendons. Push the meat down towards the thicker end of the drumstick to create a lollipop shape. Season with salt and pepper.

3. Heat vegetable oil in a large pan over a medium-high heat. Add the chicken drumsticks and cook for 6 – 8 minutes, turning regularly, until golden brown. Transfer the drumsticks to the prepared baking tray.

4. In a small saucepan, combine the soy sauce, honey, rice vinegar, hoisin, minced garlic, grated ginger and sesame oil. Bring the mixture to a simmer over medium heat.

5. Mix the cornflour and water together in a small bowl. Gradually pour the cornflour mixture into the simmering sauce, stirring constantly, until the sauce thickens slightly. Remove from heat.

6. Brush the sticky soy and ginger glaze over the chicken drumsticks, coating them evenly. Reserve some of the glaze for brushing later.

7. Bake the chicken drumsticks in the preheated oven for 20 – 25 minutes, or until cooked through and sticky. Keep adding hot glaze to the drumsticks in the oven until fully cooked and fully coated.

8. Once the chicken drumsticks are cooked, remove them from the oven and brush with the remaining sticky soy and ginger glaze. Sprinkle with sesame seeds for garnish. Squeeze some lime wedges over the top to finish the dish.