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