This sticky sauce is great with poultry but also can be combined with lemon juice and oil to make a dressing for crisp greens.
- Pull the skin off the chicken. Place the chicken in a plastic bag. Combine the sauce and the whisky if using, and pour over the chicken. Move the chicken around so it is well coated. Marinate in the fridge for at least 4 hours.
- Preheat the oven to 190C. Line a roasting pan with foil.
- Remove the chicken shaking off the excess sauce. Place in the pan and bake for 20 minutes. Turn the chicken over and brush with the marinade. Continue cooking for another 20 minutes, brush with more marinade then cook for a few more minutes, until glossy.
- Serve sprinkled with sesame seeds.
More of Jan's saucy recipes