[Easy] NZ Honey Soy & Sweet Chilli Drumsticks
with Sesame Potato Chunks & Soy Peanut Slaw
- Wheat
- Gluten
- Soy
- Sesame
- Eggs
- Fish
- Almond
- Milk
- May contain traces of allergens
- Soy
- Gluten
- Wheat
Ingredients
1 packet
Honey-Soy Sauce
(Contains: Wheat, Gluten, Soy, Sesame; May be present: Eggs, Fish, Almond, Milk)
1 packet
Crushed Peanuts
450 g
Chicken Drumsticks
1 sachet
Chilli Flakes
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1 sachet
Southeast Asian Spice Blend
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy, Gluten, Wheat)
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Place the chicken drumsticks in a large baking dish lined with foil. Add the Southeast Asian spice blend, honey-soy sauce, a pinch of salt and a drizzle of olive oil. Toss to coat then arrange in a single layer. Bake the drumsticks for 20 minutes. Turn the drumsticks and spoon over any juices in the baking dish. Continue baking until golden brown and cooked through, 20-25 minutes. TIP: The spice blend will char slightly, this adds flavour to the dish!
While the drumsticks are baking, cut the potato into bite-sized chunks. Place on a lined oven tray. Sprinkle over the mixed sesame seeds, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
When the drumsticks have 10 minutes remaining, thinly slice the celery. In a medium bowl, combine the slaw mix, celery, baby spinach leaves, crushed peanuts, sesame oil, soy sauce, a drizzle of rice wine vinegar and a drizzle of olive oil.
Divide the Korean and sweet chilli chicken drumsticks between plates. Serve with the sesame potato chunks and soy peanut slaw and mayonnaise Sprinkle over a pinch of chilli flakes (if using).
