photo by JustJanS
- Ready In:
- 3⁄4 cup tomato sauce (ketchup)
- 1⁄3 cup sweet chili sauce
- 1⁄3 cup char siu sauce
- 2 garlic cloves (minced)
- 2 teaspoons ginger (finely grated)
- 1 tablespoon sesame oil
- 2 kg chicken pieces (see note above)
- 2 teaspoons sesame seeds (lightly toasted)
- 1⁄4 cup coriander leaves (roughly torn)
- 4 green onions (thinly sliced)
- Preheat oven to 200C (180C fan forced).
- Combine tomato sauce, sweet chilli sauce, char sui sauce, garlic, ginger and sesame oil in a large glass or ceramic bowl (no metal), reserve 1/3 cup of the marinade (to be used for basting).
- Add chicken pieces to marinade for at least 30 minutes (longer is fine) in the refridgerator.
- Line a large roasting pan with baking paper and place the chicken pieces in a single layer in the prepared pan.
- Bake, basting the chicken with the reserved marinade and turning occasionally, for 35 to 40 minutes or until glazed and cooked.
- While the chicken is cooking combine the sesame seeds, coriander and green onion in a small bowl.
- Remove chicken from oven and put onto a serving platter and garnish with the sesame seeds, coriander and green onion mix and serve.
Questions & Replies
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Very tasty! Made with four pounds chicken wings, baked in two batches at 400F for 45 minutes ~ garnished with the toasted sesame seeds, and chopped cilantro, but omitted the green onions. I improvised on the char siu sauce using Recipe #459993 as written, except I didn't have 5-spice powder because I dislike cloves. Instead, I used pinches of cinnamon, fennel seeds, cayenne pepper, and ground coriander. Tagged for PRMR August 2012.
OMG so good ... spicy but good. I made this using 6 large chicken breasts, Homemade Gourmet sweet chili sauce and I didn't have char siu sauce so I used Kinder's BBQ sauce. This not only makes a delicious meal but also a beautiful presentation. OH and I forgot the sesame oil and still tasty!! We served this with salad, potato cubes and corn on the cob. Thanks for a great mothers day meal.
I wanted a quick and tasty dinner tomight and this was perfect Pat. I used chicken thighs (bone in) which I marinated for 50 minutes and then cooked for 50 minutes. The prep was super fast and I was able to relax while all that was going on. We ate this with steamed rice and broccoli with oyster sauce. A great dish made with pantry items was a winner for us! I made all the recipe and omorrow night, I plan to make the leftovers into an Asian chicken noodle soup.
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