Ingredients
- 8 large chicken drumsticks
- 2tbs Korean gochujang paste
- 50ml water
- 1tbs sunflower oil
- 100g salted peanuts, roughly chopped
- Salt and black pepper
- 4 spring onions, trimmed and finely chopped
- Some fresh coriander
- A little sour cream to serve
1 Put the drumsticks into a bag and add the gochujang paste, water and seasoning.
2 Massage everything together and put in the fridge overnight.
3 Set the oven to 200 degrees.
4 Put the chicken in one layer on a roasting tray and cook for 25 minutes. Scatter the peanuts on top and turn in the sauce.
5 Cook for another five minutes.
6 Serve with the chopped spring onions, fresh coriander and sour cream.
