Sticky Kung Pao drumsticks

In a large bowl mix the seasoning and baking powder. Pat the drumsticks dry, then coat in the seasoning mix, pulling the skins tightly for maximum coverage. Arrange on a baking tray in one layer, then loosely cover and chill for at least 1 hour (or overnight).

Preheat the oven to 220˚C, gas mark 7. Line a baking tray with foil or parchment, then put a grill rack on top (this allows for air circulation and crispier skin). Lightly grease the rack to prevent sticking, then evenly spread the drumsticks on top. Cook for 30 minutes on one side, then carefully turn over and cook for 15-20 minutes more until slightly charred and crisp on the outside, cooked through, no pink meat remains and the juices run clear. Once cooked, set aside to rest for 10 minutes.

While the chicken is resting, heat a wok or high-sided large frying pan over a medium-high heat. Add the peanuts and cook for 3-4 minutes, until lightly charred (don’t let them burn). Tip onto a chopping board, then roughly chop once cool.

Put the oil in the same wok or pan over a medium-high heat. Once shimmering, add the ginger, garlic and salad onion whites. Stir fry for 1 2 minutes, until fragrant. Add the stir fry sauce with a splash of water, followed by the honey and vinegar. Mix well, then bring to the boil. Taste (be careful as it will be hot) and add a little more vinegar or honey if needed to balance the fl avours. Turn down the heat and add the drumsticks, turning to ensure they are coated in the sauce. Stir through the salad onion greens and serve topped with the peanuts, plus some sticky rice on the side, if liked.