Sweet and Sour Baked Chicken
Pineapple and Chilli are a perfect pair! Make this Sweet & Sour sauce, with a hint of your beloved sriracha, and enjoy an oven-baked chicken drumstick dish. Serve with noodles.
125ml (½ cup) white wine vinegar
125ml (½ cup) brown sugar
80ml (1/3 cup) chutney
125ml (½ cup) water
30ml (2 Tbsp) sriracha sauce
½ fresh pineapple, cut into 1cm pieces
2 red bell peppers, cut into strips
8 - 10 chicken drumsticks
30ml (2 Tbsp) olive oil
Salt and black pepper
Fresh coriander, to garnish
Mixed sesame seeds, to garnish
Egg noodles, cooked, to serve
Fresh red chilli, to serve (optional)
Preheat oven to 180°C.
In a small saucepan combine the vinegar, sugar, chutney, water, and sriracha and bring to a boil. Reduce the sauce until thickened for about 12-15 minutes. Add the pineapple and cook for another 5-6 minutes.
Heat a frying pan with olive oil to medium heat. Season chicken drumsticks and brown the chicken. Once golden brown, add to the oven dish and pour the sweet and sour sauce over the chicken. Scatter the red pepper slices around the chicken and bake for about 1 hour, or until cooked through.
Garnish the dish with fresh coriander and mixed sesame seeds, and serve with egg noodles and red chilli (optional).
Replace the noodles with Brown or Basmati Rice.