Sticky Baked Chicken With Cucumber Peanut Salad

Name: Sticky Baked Chicken With Cucumber Peanut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup soy sauce; ¼ cup sweet chili sauce; ¼ cup barbecue sauce; 2 tablespoons sriracha sauce; 8 chicken drumsticks; ¼ cup rice vinegar; ¼ cup water; ¼ cup granulated sugar; 2 teaspoons fish sauce; 2 medium carrots, peeled and trimmed; 4 small cucumbers, chopped; 4 green onions, thinly sliced lengthways; 3 small red chilies, thinly sliced; ⅓ cup chopped roasted peanuts

Servings: persons

¼ cup soy sauce
¼ cup sweet chili sauce
¼ cup barbecue sauce
2 tablespoons sriracha sauce
8 chicken drumsticks
¼ cup rice vinegar
¼ cup water
¼ cup granulated sugar
2 teaspoons fish sauce
2 medium carrots, peeled and trimmed
4 small cucumbers, chopped
4 green onions, thinly sliced lengthways
3 small red chilies, thinly sliced
⅓ cup chopped roasted peanuts

1
Combine soy sauce, sweet chili sauce, barbecue sauce and sriracha sauce in a re-sealable bag.
2
Pull skin off drumsticks: I do this by either putting salt on my fingers which gives me grip, or I use some paper towel to help me grip the skin and easily remove; discard skin.
3
Add drumsticks to sauce mixture; seal bag.
4
Massage chicken to thoroughly coat in sauce mixture.
5
Marinate for 30 minutes or overnight if time permits.
6
Preheat oven to 375F (190C).
7
Grease a shallow, medium-sized baking dish.
8
Arrange chicken, with marinade in dish.
9
Bake, uncovered about 45 minutes, turning chicken twice during cooking and basting with sauce mixture, until chicken is thoroughly cooked and sticky.
10
To make the salad: while chicken is cooking, combine vinegar, water and sugar in a small saucepan.
11
Stir over medium heat until the sugar is dissolved.
12
Simmer for 2 minutes to thicken slightly; let cool completely.
13
(If you add the cucumber to the hot mixture the skin of the cucumber skin will dull.
14
).
15
Using a vegetable peeler, peel long strips from carrots.
16
Place in a medium bowl.
17
Add cucumbers, green onions, half the peanuts and chilies.
18
Add cooled dressing; toss to coat.
19
(The dressing contains no oil: which means it doesnt stick to the vegetables as much as an oil-based dressing would.
20
It is a runny dressing and is meant to be that way.
21
).
22
Serve drumsticks with salad and steamed rice.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¼ cup soy sauce, ¼ cup sweet chili sauce, ¼ cup barbecue sauce, 2 tablespoons sriracha sauce, and more.

Yes, Sticky Baked Chicken With Cucumber Peanut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sticky Baked Chicken With Cucumber Peanut Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions