Sticky orange drumsticks

Dean Purcell

This recipe is adapted from food journal Lucky Peach.

Ingredients

2	Oranges, juiced
1 Tbsp	Orange zest
2 Tbsp	Soy sauce
2 Tbsp	Brown sugar
2 Tbsp	Rice wine vinegar, or white wine vinegar
2 cm	Fresh ginger, peeled and grated
2	Garlic cloves, crushed
1 tsp	Sesame oil
1 tsp	Chilli flakes
½ cup	Water
1 kg	Chicken drumsticks, free-range and organic (Main)
1 pinch	Flaky sea salt, a generous one
2 Tbsp	Neutral oil
1 tsp	Cornflour
2 Tbsp	Sesame seeds, to garnish
1 bowl	Cooked rice, for serving
1 bowl	Green vegetable, steamed to serve

Directions

1. To make the marinade, whisk together in a large bowl the orange juice (leave 2 Tbsp aside for later), zest, soy sauce, brown sugar, vinegar, ginger, garlic, sesame oil, and chilli flakes. Whisk until the brown sugar dissolves, and set aside.
2. Sprinkle the flaky sea salt over the chicken. Heat a large frying pan with the neutral cooking oil to a medium-high heat, and brown the chicken for about 4-5 minutes (you may need to do this in two batches).
3. Get all the chicken in the pan, and add half the marinade. Bring the sauce to a simmer, then reduce to a medium heat and cook for about 10 minutes. Turn the drumsticks over about halfway through.
4. Mix the remaining 2 Tbsp orange juice with the cornflour, add to the remaining marinade, then add to the chicken. Coat the chicken with the sauce and cook until the sauce thickens, about another 7-8 minutes (can leave here for a few minutes on a low heat until ready to serve).
5. To serve, sprinkle over sesame seeds.

More chicken recipes from Delaney

• Creamy mushrooms and chicken livers
• Chicken with tomato and olives