Recipe by Manami
This is a Grace Parisi recipe from F&W Magazine, October 2009 edition. Instead of using a traditional American barbecua sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisins sauce, rice vinegar and ginger. Wine suggestion: Ripe, spicy Malbec from Argentina 2007 Bodega Septima. From: 15 Rules for Great Wine and Food Pairings, Published October 2009.
Top Review by I'mPat
I used a chicken Maryland (leg and thigh intact) which needed 45 to 50 minutes to cook through at 175C fan forced, I baked for 30 minutes and then spooned some sauce over and returned to the oven and repeated after 10 minutes and once cooked dipped into the toasted sesame seeds. I was a little stingy with the sauce on the chicken as I wanted to keep some to put over the rice so in future I will make more sauce when serving with rice. The chicken was flavoursome and beautifully moist. Thank you Manami, made for Name that Ingredient tag game.
- 2 tablespoons vegetable oil
- 1 teaspoon Chinese five spice powder
- 16 chicken drumsticks (3 pounds)
- fresh ground pepper
- 3⁄4 cup hoisin sauce
- 1⁄4 cup sweet Asian chili sauce or 1⁄4 cup hot pepper jelly
- 1⁄4 cup unseasoned rice vinegar
- 1⁄4 cup chicken stock or 1⁄4 cup chicken broth
- 2 tablespoons minced fresh ginger
- 2 large garlic cloves
- 1 teaspoon toasted sesame oil
- 1 cup toasted sesame seeds
Directions See How It's Made
- Preheat the oven to 425F°.
- In a large bowl, mix the vegetable oil with the five-spice powder.
- Add the chicken, season with salt and pepper and toss.
- Arrange the chicken on a foil-lined baking sheet.
- Roast for about 35 minutes, turning twice, until cooked.
- Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic and sesame oil and puree until very smooth.
- Transfer to a saucepan and simmer until slightly thickened, 5 minutes.
- Transfer the chicken to a bowl and toss with the sauce, until completely coated.
- Preheat the broiler and position a rack 8 inches from the heat.
- Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.
- Add the sesame seeds to a bowl.
- Dip the chicken in the seeds to coat; serve.