Spicy & Sticky Chicken with Egg Fried Rice & Coleslaw

image_pdfDownload recipeimage_printPrint recipe

This is a lovely recipe for sticky and spicy chicken, made here with drumsticks and wings and served with egg fried rice and easy coleslaw. In the summer, the chicken can be served with a combination of salads instead of the warm rice. A great meal, hope you will enjoy x
Serves 4

Ingredients
8 chicken wings, skin on or off to preference
8 chicken drumsticks, skin on or off to preference
3 garlic cloves, roughly chopped
2 tbsp sriracha (or other chilli sauce)
3 tbsp runny honey
2 tbsp olive oil
1 tbsp cider vinegar
1 tbsp Worcestershire sauce
1 tsp salt

For the Coleslaw
2 carrots, peeled and grated
½ white cabbage, thinly sliced
1 red pepper, sliced
1 red onion, halved and sliced
2 heaped tbsp mayonnaise
1 tbsp natural yoghurt
1 tsp wholegrain mustard

Egg Fried Rice
1 cup basmati rice
Handful spring onions, roughly chopped
1 tbsp oil
4 eggs
Pinch salt & black pepper
1 tsp soy sauce

Method
– Make a couple of slits in the meaty part of the chicken drumsticks. Transfer to a bowl.

– Cut the chicken wings in half and trim any excess skin or gristle off. Transfer to another bowl

– Add the garlic to a third bowl. Add the chilli sauce, honey, oil, vinegar, Worcestershire sauce and salt to the garlic and mix.

– Drizzle the marinade over the chicken in each bowl and mix through by hand to ensure all of the chicken is well coated.

– Leave to marinade for as long as possible (at least 3 hours).

– Place the chicken pieces on a foil-covered baking tray. Place in an oven preheated to 180°c and cook for 20-25 minutes. After 25 minutes, turn the chicken drumsticks over and pour a little more of the marinade over each piece. Increase the oven temperature to 200°C and cook for another 25-30 minutes.

– Leave the leftover marinade in the bowls for now.

– While the chicken is cooking, prepare the side dishes.

– Add rice to a pan of boiling water and cook until grains squish down easily.

– Mix the vegetables, mayonnaise, yoghurt and mustard together in a bowl.

– Drain the rice and leave for 5 minutes.

– Add the spring onions into a pan with the hot oil and cook for 3-4 minutes

– Break eggs into a bowl, add the salt and pepper and whisk lightly. Add the eggs to the spring onions in the pan and leave for a few seconds before lightly stirring through and repeating until the egg has cooked through.

– Add the soy sauce and mix through. Add the cooked rice to the pan and mix through.

– Sprinkle salt over to taste and plate up.

Remove the chicken from the oven and serve with the cooled rice and coleslaw.