Name: Roasted salt and pepper chicken drumettes with cucumber salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 Lebanese cucumbers, thinly sliced into rounds on a mandolin; 2 tbsp light soy sauce; 1 tbsp each rice wine vinegar, mirin and sesame oil; 80 gm (1/3 cup) Kewpie mayonnaise; Finely grated zest of 1/2 lime, plus 1 tbsp lime juice; 1 cup (loosely packed) coriander; 1 spring onion, thinly sliced; 1 jalapeño, thinly sliced into rounds; 1 long red chilli, thinly sliced into rounds; Steamed jasmine rice and lime wedges, to serve; SALT AND PEPPER CHICKEN; 30 gm (¼ cup) cornflour; ¼ tsp each Chinese five-spice and ground paprika; 1 kg chicken drumettes and wings

Roasted salt and pepper chicken drumettes with cucumber salad

A salty, golden crowd-pleaser.

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Serves 4

Prep

10M

Cook

30M

Total

40M

An easy entertaining staple that also doubles as a simple weeknight dinner, these crisp salt and pepper drumettes are a certified crowd-pleaser.

Ingredients

2 Lebanese cucumbers, thinly sliced into rounds on a mandolin

2 tbsp light soy sauce

1 tbsp each rice wine vinegar, mirin and sesame oil

80 gm (1/3 cup) Kewpie mayonnaise

Finely grated zest of 1/2 lime, plus 1 tbsp lime juice

1 cup (loosely packed) coriander

1 spring onion, thinly sliced

1 jalapeño, thinly sliced into rounds

1 long red chilli, thinly sliced into rounds

Steamed jasmine rice and lime wedges, to serve

SALT AND PEPPER CHICKEN

30 gm (¼ cup) cornflour

¼ tsp each Chinese five-spice and ground paprika

1 kg chicken drumettes and wings

Method

Preheat oven to 220°C fan-forced. For salt and pepper chicken, combine cornflour, spices, 1 tbsp sea salt flakes and 2 tsp coarsely ground black pepper in a large bowl; add chicken and toss well to coat. Shake off excess, then spread out over a large oven tray lined with baking paper. Roast until golden and crisp (25-30 minutes).

Meanwhile, toss cucumber, soy, vinegar, mirin and sesame oil in a bowl to combine. Stand, tossing occasionally, for flavours to develop.

Combine Kewpie, lime zest and juice in a small bowl.

Arrange chicken on a serving platter; scatter with coriander, spring onion, jalapeño and chilli. Serve with cucumber salad and lime-Kewpie mayonnaise on the side.

Recipe by Tamika O'Neill

Tamika O’Neill is a freelance photo chef and recipe developer whose work has been featured in Gourmet Traveller magazine, Good Food, Woolworths Fresh Ideas and Women’s Weekly cookbooks. With a background spanning professional kitchens and creative marketing, her work sits at the intersection of food, photography and styling.

Ingredients

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