Ingredients:

• 16 – Chicken pieces
• 3 – Spring onions
• 4 – Cloves Garlic
• 1 tbsp – Sugar
• 1 tsp – five spice powder (five spice powder is a blend of half a tsp each of carom seeds, fennel seeds, mustard, cumin and Fenugreek seeds)
• 2 tbsp – Thai sauce
• 2 tbsp – soy sauce
• 2 tbsp – sweet chilli sauce
• Lime wedges for serving
• salt to taste

Method:

1. Finely chop the spring onions and garlic.
2. Put in a bowl with the sugar, five-spice powder, Thai sauce, sweet chilli sauce and salt, and stir to combine.
3. Arrange the chicken pieces in a shallow, glass or ceramic dish and spoon over the marinade.
4. Turn the chicken to coat thoroughly.
5. Cover the chicken and refrigerate overnight.
6. Preheat the oven to 210 degree C and brush a baking tray with oil.
7. Arrange the chicken pieces on the prepared tray and cook for 45 minutes, or until crisp.
8. Serve warm with the lime wedges.