A sourish sweet and fragrant baked chicken with Thai style sauce. The original recipe calls for the chicken whole legs to be cut into bite size pieces and deep fried until golden brown. Then cooked with seasoning sauce.
As I seldom deep fry meat in my kitchen, I chose to roast the marinated chicken with *an assortment of vegetables like pumpkin, french beans, capsicum, carrots and onions etc. I boiled the seasoning sauce until fragrant and slightly thick, then baste the chicken with the sauce before roasting. Both the chicken and vegetables have a coating of the sauce.
Recipe Source - Yum Yum Magazine No. 48 with modifications
3 chicken whole legs - deboned with or without skin [own preference]
marinate with 1/2 tsp salt, dash of pepper and sesame oil and a tbsp of cornstarch
1 red chilli - chopped
2-3 kaffir lime leaves - finely shredded
an assortment of vegetables - optional*
Seasoning Sauce - Mix and boil together
5 wet sour plums - seeded and chopped
3 tbsp each of plum sauce and tomato sauce
1 tbsp sugar
- Marinate chicken with marinade for at least 30 minutes [I marinate it overnight].
- Put seasoning sauce ingredients in a saucepan. Bring to boil until fragrant and slightly thick. Add red chillies and some kaffir lime leaves.
- Put vegetables on the baking tray lined with foil. Place baking rack over vegetables, then place chicken pieces [skin side down]. Baste with some seasoning sauce.
- Bake in preheated oven at 200-220 degrees C for 20 minutes. Remove from oven, flip the chicken over, then baste the skin side with some seasoning sauce.
- Return to the oven and continue to bake for another 15 minutes. Turn oven to top heat/grill function and bake for a further 10 minutes or until chicken is golden brown or slightly charred.
- Remove, serve hot with rice, roasted vegetables and seasoning sauce.
Notes: Visit this site for its' Nutritional Facts [here]
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