Ingredients
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3/4 cup tomato sauce (ketchup)
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1/3 cup sweet chili sauce
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1/3 cup char siu sauce
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2 garlic cloves (minced)
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2 teaspoons ginger (finely grated)
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1 tablespoon sesame oil
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2 kg chicken pieces (see note above)
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2 teaspoons sesame seeds (lightly toasted)
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1/4 cup coriander leaves (roughly torn)
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4 green onions (thinly sliced)
Instructions
- Preheat oven to 200C (180C fan forced).
- Combine tomato sauce, sweet chilli sauce, char sui sauce, garlic, ginger and sesame oil in a large glass or ceramic bowl (no metal), reserve 1/3 cup of the marinade (to be used for basting).
- Add chicken pieces to marinade for at least 30 minutes (longer is fine) in the refridgerator.
- Line a large roasting pan with baking paper and place the chicken pieces in a single layer in the prepared pan.
- Bake, basting the chicken with the reserved marinade and turning occasionally, for 35 to 40 minutes or until glazed and cooked.
- While the chicken is cooking combine the sesame seeds, coriander and green onion in a small bowl.
- Remove chicken from oven and put onto a serving platter and garnish with the sesame seeds, coriander and green onion mix and serve.