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Roasted Salt and Pepper Chicken Drumettes with Cucumber Salad

🇨🇳 China · Cantonese

Servings: 4 Prep: 10 minutes Cook: 30 minutes Total: 40 minutes

Ingredients

  • 2 Lebanese cucumbers, thinly sliced into rounds
  • 2 tbsp light soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin
  • 1 tbsp sesame oil
  • 80 g (1/3 cup) Kewpie mayonnaise
  • Zest of 1/2 lime, finely grated
  • 1 tbsp lime juice
  • 1 cup coriander, loosely packed
  • 1 spring onion, thinly sliced
  • 1 jalapeño, thinly sliced into rounds
  • 1 long red chilli, thinly sliced into rounds
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve
  • 30 g (1/4 cup) cornflour
  • 1/4 tsp Chinese five-spice
  • 1/4 tsp ground paprika
  • 1 kg chicken drumettes and wings
  • 1 tbsp sea salt flakes
  • 2 tsp coarsely ground black pepper

Steps

  1. Preheat oven to 220°C fan-forced.
  2. In a large bowl, combine cornflour, Chinese five-spice, paprika, sea salt flakes and black pepper.
  3. Add chicken to the bowl and toss well to coat, then shake off excess coating.
  4. Spread chicken over a large baking tray lined with baking paper.
  5. Roast for 25-30 minutes, until golden and crisp.
  6. Meanwhile, toss cucumber, soy sauce, vinegar, mirin and sesame oil together in a bowl.
  7. Let cucumber mixture stand, tossing occasionally, to develop flavour.
  8. In a small bowl, combine Kewpie mayonnaise, lime zest and lime juice.
  9. Arrange roasted chicken on a serving platter and scatter with coriander, spring onion, jalapeño and chilli.
  10. Serve chicken with cucumber salad and lime-Kewpie mayonnaise on the side, alongside steamed rice and lime wedges.

Source: www.gourmettraveller.com.au