Sticky chicken and a vibrant, fresh, tasty salad – sounds like my kind of dinner! You can use chicken thighs instead of legs and the marinade also works wonderfully with a whole chicken – you could even brush it onto steaks or tofu.






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  • 4 chicken legs


  • 1 tsp soft dark brown sugar
  • 2 tbsp + 1 tsp (45 ml) hoisin sauce
  • 1½ tbsp (30 ml) dark soy sauce
  • 1½ tbsp (30 ml) honey
  • 3 tsp (15 ml) Chinese rice wine
  • 1 tsp Chinese five-spice
  • 2 garlic cloves, crushed



  • 3 tsp (15 ml) soy sauce
  • 2 tsp (10 ml) sesame oil
  • 1 tsp (5 ml) honey
  • 3 large green capsicum (pepper), thinly sliced
  • 6 spring onions, thinly sliced
  • 2 large handfuls coriander, leaves picked

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Mix all the ingredients for the marinade together in a bowl and add the chicken legs, turning to coat them.
  2. Preheat the oven to 200°C (180°C fan). Put the chicken on a baking sheet and roast for 40–45 minutes until cooked through and sticky.
  3. Meanwhile, mix the soy sauce, sesame oil and honey together in a large bowl before adding all the remaining salad ingredients tossing to coat everything completely.
  4. Serve with the sticky spiced chicken.