I love this dish. Proper bowl of comfort food.

Who doesn’t love sticky chicken ? Especially when combining Indian & Chinese flavours. One of the other great things about this dish is the cost !! A cheap and cheerful dish, ideal for entertaining friends.

Ingredients-

1 kilo of chicken wings, garlic salt, rapeseed oil, cornflour for dusting, 1/2 cup of caster sugar, 1/2 cup of rice wine vinegar or white wine vinegar, 2 tbsp of hot chilli sauce, 4 tbsp of tomato ketchup, 1 tbsp of dark soy, 1/4 of a cup or orange juice and salt and pepper.

Methods-

Preheat your oven to 175c and line a baking tray with foil or parchment paper.

Sprinkle the chicken with the garlic salt and set aside for 10 minutes.

Heat about 1 inch of oil in a saucepan. Roll the chicken pieces in the cornflour coating them well.

Pan fry them until they have started to brown. You’ll have to do this in small batches. Once you’ve browned the chicken set them aside.

Mix the remaining ingredients in a sauce pan – sugar, vinegar, chilli sauce, ketchup, soy sauce, orange juice with a good quantity of salt and pepper.

Bring to a simmer stirring it until the sugar has dissolved.

Place your chicken pieces on your lined baking tray. Pour over your sauce mix and roast for an hour. You’ll need to turn the chicken pieces occasionally during cooking to ensure they are evenly browned.

After an hour the pieces are lovely and sticky, ready to eat but be prepared to get messy !!!

Serve and get stuck in ❤️

Thank you for reading my ramblings if you have ❤️

Recipe taken from Dan Toombs – absolute legend.