Sticky Chicken Drumsticks with Cucumber and Sweetcorn

cook 30 mins
  • 8 small chicken drumsticks
  • 4 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1/2 teaspoon Chinese five spice powder
  • 1/4 cucumber, thinly sliced
  • 125 g (4 oz) canned sweetcorn, drained
  • 1 red pepper, cored, deseeded and thinly sliced
  • 3 tablespoons ready-made French dressing
  • pepper
  • Make 3 deep slashes in the flesh of each of the chicken pieces. Mix together the maple syrup, soy sauce, sesame oil and Chinese five spice powder in a large mixing bowl, add the chicken thighs and toss to coat. Transfer to a roasting tin and pour over any of the remaining marinade. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until the chicken is golden and cooked through.
  • Meanwhile, make the salad. Place the cucumber, sweetcorn and red pepper in a bowl and toss well.
  • Add the French dressing and toss well again, seasoning with pepper. Serve with the hot chicken.
Like This? Try These
More on Food