12 chicken drumsticks, foot end chopped clean (this aids pin bone to stand out and ease of picking it up)
2 cups Barker’s Professional Korean BBQ Sauce
½ cup cold water
5 litres boiling, salted water
2 cups rice flour, mixed with sea salt
6 spring onions, sliced thinly on a bias
¼ cup white sesame seeds
In a snap-lock or vacuum pack bag, add the chicken and the Barker's Professional Korean BBQ Sauce, seal tightly and swish the content around to mix. Place into the refrigerator to infuse for a minimum of 4 hours or preferably overnight.
Cut the packs and pour the sauce into a bowl. Whisk in the cold water, cover and put aside.
Meanwhile, plunge the chicken drumsticks into the boiling water for 5 minutes. Drain and pat dry.
Preheat fan forced oven at 195°C.
Place chicken drumsticks onto a baking paper lined tray, spray with oil and place into oven for 15 minutes.
Open the door, pull out the tray and pour over the reserved sauce, spring onions and sesame seeds. With tongs, turn and coat the chicken all over. Place back into the oven, turn heat down to 170°C and continue to cook until cooked through, approximately 20 to 25 minutes or more depending on size of drumstick. Can set internal probe at 75°C to achieve this.
Serve as a finger food or as a meal with sticky rice and finely shredded white cabbage.