Sticky Bombay Chicken From Chai, Chaat & Chutney - cooking recipe

Ingredients

8 skinless chicken drumsticks
2 tablespoons dark soy sauce
1 tablespoon olive oil
20 g dark brown sugar
4 garlic cloves, finely chopped
fresh ginger, 1-inch piece, peeled and finely chopped
1 red chili, finely chopped
1 teaspoon five-spice powder
1 teaspoon salt
1 tablespoon toasted sesame seeds

Preparation

Make a couple of slashes ?on each drumstick, ready ?for marinating.
Combine the soy sauce, olive oil, sugar, garlic, ginger, chilli, five-spice powder and salt in ?a large bowl. Mix well, then ?add the chicken and stir to coat. Leave to marinate for at least 1 hour or, preferably, cover the bowl with clingfilm and marinate overnight in ?the refrigerator.
Preheat the oven to 180\u00b0C (350\u00b0F), Gas Mark 4.
Tip the chicken and marinade into a shallow roasting tin and bake for 40 minutes, turning occasionally, until the chicken is cooked through. Sprinkle over the sesame seeds and serve hot.
Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
Get the book here:
https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.