Asian Style Glazed Chicken
Marinated in sweet soy sauce, fresh ginger and sesame seeds, this golden glazed chicken is baked until beautifully caramelised and packed with Asian-inspired flavour.
10 minutesPrep Time
45 minutesCooking Time
8Servings
Shop Ingredients
Makes 8 servings16 Chicken Drumsticks or Chicken Wings, Chicken Mid-Wings, or Chicken Thigh Fillets
1/2 Cup Kecap Manis (Sweet Soy Sauce), or Teriyaki Sauce, or a mixture of Hoisin Sauce and Soy Sauce
1 Tablespoon Finely Grated Ginger, or Ginger Paste, or Finely Grated Galangal
3 Teaspoons Sesame Seeds, or Black Sesame Seeds, or Crushed Peanuts
Directions
- Prepare the tray. Line a large baking tray or roasting tray with baking paper. This will help prevent the glaze from sticking and make cleaning up easier.
- Make the marinade. In a large mixing bowl, combine the Kecap Manis, Finely Grated Ginger and 2 Teaspoons of Sesame Seeds. Stir well until all ingredients are evenly incorporated.
- Prepare the chicken. Using a small sharp knife, make two shallow cuts approximately 3 centimetres long and 1 centimetre deep into the thickest part of each Chicken Drumstick. This helps the marinade penetrate the meat and ensures even cooking.
- Season and marinate. Add the Chicken Drumsticks to the bowl and season lightly with Cracked Black Pepper. Toss well to coat each drumstick thoroughly in the marinade. Cover the bowl with cling wrap and refrigerate for at least 20 minutes. For a deeper flavour, marinate for up to 4 hours.
- Preheat the oven. Preheat the oven to 200°C fan-forced. Remove the marinated Chicken Drumsticks from the refrigerator 10 minutes before cooking.
- Arrange the drumsticks. Place the marinated Chicken Drumsticks in a single layer on the prepared baking tray. Spoon any remaining marinade over the chicken.
- Bake and baste. Bake for 45 minutes, turning the Chicken Drumsticks every 10 minutes using tongs. Baste frequently with the pan juices and marinade to build a rich, sticky glaze and ensure the chicken remains moist.
- Finish with sesame seeds. During the final 10 minutes of cooking, sprinkle the remaining 1 Teaspoon of Sesame Seeds over the Chicken Drumsticks and continue baking until golden brown and caramelised.
- Check for doneness. The Chicken Drumsticks are ready when they are cooked through, the juices run clear and the internal temperature reaches 75°C when tested with a meat thermometer.
- Serve. Remove from the oven and allow the Chicken Drumsticks to rest for 5 minutes before serving. Enjoy as a finger-food favourite, alongside steamed rice, Asian slaw or a fresh cucumber salad.