1 small thumb sized piece of ginger, finely chopped
4 tablespoons of honey
6 tablespoons of sriracha sauce
1 tablespoon of soy sauce
Juice of 1 lime
***Garnish***
Coriander leaves
Sesame seeds, toasted (optional)
Spring onions, finely sliced and curled
Wedge of lime
Instructions
Preheat your oven to 200˚C (180˚C fan assisted).
Rub the chicken with the oil (I did this in a large bowl) and season with the salt and pepper.
Spread the chicken out on a couple of baking trays and bake in the center of the preheated oven for about 35 minutes (they should be nice and crispy by then).
In the meantime, prepare the ingredients for the glaze. Have them all chopped and to hand before you start the cooking process. Start by heating a wok and adding the butter on a medium heat.
Heat the butter until it begins to foam then add the garlic and ginger. Fry for a further 1-2 minutes, stirring frequently.
Add in the remaining ingredients and bring to the boil, before cooking for a couple of minutes to thicken.
Remove half the glaze from the wok and retain it in a separate bowl. Leave the rest in the wok off the heat.
Once the chicken is cooked, remove from the oven and toss with the glaze in the bowl until well coated.
Return the chicken to the oven and bake for a further 10 minutes.
Remove and toss with the glaze in the wok.
Garnish and serve. If you are having this as a main rather than a side/starter simply heat up with rice or noodles and add some steamed veg.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/cooking-2/sriracha-glazed-chicken/