Golden Chinese Chicken

Lucky me, I've just been out to lunch and I doubt that I will need to eat much this evening. So, this recipe comes from my collection of old recipes from BBC Good Food. It's fun to finish cooking this on the BBQ too, but not in March! 

Ingredients for 8 people

8 chicken thighs and 8 drumsticks, skin on

3 spring onions, shredded, to garnish

For the marinade

2 tbsp groundnut or sunflower oil

6 garlic cloves, crushed and finely chopped

2 cm piece fresh root ginger, peeled and grated

4 tbsp Shoaxing rice wine or dry sherry

4 tbsp light soy sauce

4 tbsp clear honey

2 teasp five spice powder.

1 mild red chill, thinly sliced.

Method

Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 minutes, or ideally, up to a day if you have time.

Heat oven to 180C and remove the chicken from the marinade into a roasting dish. Cook for 30 minutes; pour over the remaining marinade, then cook for a further 20 minutes until golden and sticky. Sprinkle with the spring onion, then serve.