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Sticky Ginger Chicken Drumsticks with Roast Sweet Potato, Charred Corn & Spring Onions

Print Recipe
Prep Time 3 hours 22 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course, Platter
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 8 chicken drumsticks
  • 2 tbsp olive oil
  • 2 tsp fresh ginger finely grated
  • 3 cloves garlic crushed
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp cornflour
  • 1 tbsp water
  • 2 medium gold sweet potatoes cut into wedges
  • 2 pre-pack corn cobs husks removed
  • 2 bunches spring onions sliced
  • 1 tbsp sesame seeds
  • Salt and freshly cracked black pepper

Method
 

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Place the sweet potato wedges onto a lined baking tray. Drizzle with half the olive oil, season with salt and pepper and roast for 20 minutes.
  3. Meanwhile, combine the honey, soy sauce, garlic, ginger, sweet chilli sauce, rice wine vinegar and sesame oil in a bowl.
  4. Season the chicken drumsticks and heat the remaining olive oil in a large ovenproof frying pan over medium-high heat. Brown the drumsticks for 6–8 minutes, turning until lightly coloured on all sides.
  5. Pour the sauce over the chicken and turn to coat evenly.
  6. Transfer the pan to the oven (or place the chicken into a baking dish) and cook for 30–35 minutes, basting every 10 minutes until the chicken is cooked through and beautifully glazed.
  7. After the sweet potatoes have roasted for 20 minutes, add the corn cobs to the tray. Continue roasting for another 20–25 minutes, turning the corn occasionally until lightly charred and the sweet potatoes are golden and crisp.
  8. Mix the cornflour with the water to form a slurry. Remove the cooked chicken from the pan and place the pan over medium heat. Stir in the slurry and simmer for 2–3 minutes until the sauce thickens into a glossy glaze.
  9. Return the chicken to the pan and coat well in the sticky ginger glaze.
  10. Serve with the roasted sweet potato wedges, charred corn and a generous sprinkle of sliced spring onions and sesame seeds.

Notes

Fresh ginger gives this recipe its signature flavour, but jarred ginger can be used if preferred.
For extra heat, add a teaspoon of sriracha or a pinch of chilli flakes to the glaze.
The chicken can be marinated in the sauce for up to 24 hours for even more flavour.
Leftovers keep well in the refrigerator for up to 3 days and are perfect for meal prep or lunches.
Serve with steamed jasmine rice instead of sweet potato for a different variation.