Ingredients
1.5kg chicken drumettes
3 Tbsp salted roasted peanuts, roughly chopped, to serve
6 shallots, finely sliced on an angle, soaked in iced water, to serve
Sauce
150ml shaoxing rice wine
100ml honey
100ml light soy sauce
100ml oyster sauce
50ml spicy ketchup
10cm piece ginger, finely diced
4 cloves garlic, finely grated
2 tsp Chinese five-spice powder
2 Tbsp sesame seeds, plus extra, to serve
1½ tsp white peppercorns, crushed
Method
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Preheat oven to 180°C fan-forced (200°C conventional).
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To make sauce, put ingredients in a saucepan on medium heat and bring to a simmer, stirring, for 1-2 minutes.
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Arrange drumettes in a large baking dish. Pour hot sauce over. Roast for 30 minutes. Increase oven to 200°C fan-forced (220°C conventional) and bake for a further 10 minutes, until the chicken is cooked through and sauce is nice and sticky.
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Drizzle chicken with sauce from the baking dish. Top with extra seeds, peanuts and shallots to serve.
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