Sticky Baked Chicken With Cucumber Peanut Salad - soy sauce

Method

• Combine soy sauce, sweet chili sauce, barbecue sauce and sriracha sauce in a re-sealable bag.
• Pull skin off drumsticks: I do this by either putting salt on my fingers which gives me grip, or I use some paper towel to help me grip the skin and easily remove; discard skin.
• Add drumsticks to sauce mixture; seal bag.
• Massage chicken to thoroughly coat in sauce mixture.
• Marinate for 30 minutes or overnight if time permits.
• Preheat oven to 375F (190C).
• Grease a shallow, medium-sized baking dish.
• Arrange chicken, with marinade in dish.
• Bake, uncovered about 45 minutes, turning chicken twice during cooking and basting with sauce mixture, until chicken is thoroughly cooked and sticky.
• To make the salad: while chicken is cooking, combine vinegar, water and sugar in a small saucepan.
• Stir over medium heat until the sugar is dissolved.
• Simmer for 2 minutes to thicken slightly; let cool completely.
• (If you add the cucumber to the hot mixture the skin of the cucumber skin will dull.
• ).
• Using a vegetable peeler, peel long strips from carrots.
• Place in a medium bowl.
• Add cucumbers, green onions, half the peanuts and chilies.
• Add cooled dressing; toss to coat.
• (The dressing contains no oil: which means it doesnt stick to the vegetables as much as an oil-based dressing would.
• It is a runny dressing and is meant to be that way.
• ).
• Serve drumsticks with salad and steamed rice.
• Serves 4.