Sticky Bombay Chicken From Chai, Chaat & Chutney

• 8 skinless chicken drumsticks
• 2 tablespoons dark soy sauce
• 1 tablespoon olive oil
• 20 g dark brown sugar
• 4 garlic cloves, finely chopped
• fresh ginger, 1-inch piece, peeled and finely chopped
• 1 red chili, finely chopped
• 1 teaspoon five-spice powder
• 1 teaspoon salt
• 1 tablespoon toasted sesame seeds

1. Make a couple of slashes ?on each drumstick, ready ?for marinating.
2. Combine the soy sauce, olive oil, sugar, garlic, ginger, chilli, five-spice powder and salt in ?a large bowl. Mix well, then ?add the chicken and stir to coat. Leave to marinate for at least 1 hour or, preferably, cover the bowl with clingfilm and marinate overnight in ?the refrigerator.
3. Preheat the oven to 180u0b0C (350u0b0F), Gas Mark 4.
4. Tip the chicken and marinade into a shallow roasting tin and bake for 40 minutes, turning occasionally, until the chicken is cooked through. Sprinkle over the sesame seeds and serve hot.
5. Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
6. Get the book here:
7. https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.

chicken, soy sauce, olive oil, brown sugar, garlic, fresh ginger, red chili, fivespice powder, salt, sesame seeds

Taken from www.food.com/recipe/sticky-bombay-chicken-from-chai-chaat-chutney-534588 (may not work)