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Combine all ingredients in a bowl (except arrowroot and water) and marinate for at least one hour.
Remove chicken from marinade and allow to dry, using a frying pan that can go in the oven, quickly seal the drumsticks (not too much colour). Slide the frying pan into the oven for 15 minutes at 250C.
Pour the rest of the marinade into a pan and bring to a vigorous boil, add some juice from the chicken pan and drop to a simmer for a few minutes. Thicken with the arrowroot and water mix.
Serve with a crispy salad of lettuce and cucumber.
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