Sticky Chinese Chicken Traybake

Ingredients for chicken coating:

4tbsp of cornflour

1tbsp Chinese five spice

1tbsp garlic granules

salt to season.

Vegetables used:

3 whole garlic

2cm of ginger roughly cubed

200g of kale

200g of baby sweet corn

200g of green beans

1tbsp of sesame oil

Ingredients for the glaze:

300ml chicken stock

1tbsp of sweet chilli sauce

4tbsp brown sugar

1tbsp of honey

2tbsp tamari

1tbs Shaoxing wine

1tbsp of Chinese Five Spice

1tbsp of cornflour slurry

Method:

To begin with pour the ingredients for the chicken coating into a bowl and mix well before coating the chicken.

Once the chicken is coated, fry for 2 minutes in 3tbsp of cooking oil browning the skin before placing in the oven in an oven dish at a heat of 180c.

Once the Chicken has been in the oven for 10 minutes take out and put all the vegetables in the same oven dish and drizzle with the sesame oil. Cook for a further 20 minutes.

Whilst the chicken is in the oven place all the ingredients apart from the cornflour in a saucepan and cook on a high heat until reduced, if the liquid is still thin add the cornflour slurry.

Once the vegetables have been cooking for 20 minutes, take out of the oven and add the glaze to the chicken and cook for a further 10 minutes to crisp the skin of the chicken.

After the 10 minutes take out of the oven and plate, we garnished with coriander.