Honey Chicken Drumsticks
A tasty Chinese twist on stuffed peppers - delicious!
- 75ml ketchup
- 50ml sherry vinegar
- 35ml honey
- 35ml Worcestershire sauce
- 1kg chicken drumsticks
- 2 red peppers
- 250g baby corn
- 80g cubed Beaufort or Comte
Make a marinade with ketchup, sherry vinegar, honey and Worcestershire sauce.
Put the drumsticks into the marinade for 2 hours. Rest in the fridge.
Pack the peppers in aluminum paper and cook them in the oven at 180°C for 40 min; Immediately after, plunge them into ice cold water and peel them.
Cook the baby corn and grate the Beaufort or the Comte.
Deep fry the marinated drumsticks.
Put them in the half peppers with the baby corn and cheese.