Sticky Chicken Drumsticks with Rice and Broccoli

Preheat your oven to 200 degrees Celsius. Line a baking tray with foil and place a wire rack on top. Arrange the chicken drumsticks on the rack, ensuring they are not touching. Season with salt and pepper.

In a small saucepan, combine the soy sauce, honey, brown sugar, balsamic vinegar, chopped garlic, and a pinch of dried chilli flakes. Bring to a simmer over medium heat, stirring until the sugar has dissolved. Simmer for 5 minutes, or until the sauce thickens slightly. Remove from heat.

Brush the chicken drumsticks with the sauce, then bake in the preheated oven for 15-20 minutes. After 20 minutes, remove from the oven, turn the drumsticks, and brush with more sauce. Return to the oven and bake for another 15-20 minutes, or until fully cooked through and sticky.

While the chicken is baking, rinse the white rice under cold water until the water runs clear. Bring a pot of water to boil, add the rice, and cook according to package instructions until tender. Drain and set aside.

In the last 10 minutes of the chicken baking, steam the broccoli florets until tender but still slightly crisp. This can be done in a steamer or by placing the florets in a microwave-safe bowl with a splash of water, covering with a plate, and microwaving on high for 3-4 minutes.

Fluff the cooked rice with a fork and mix in the sliced spring onions. Season with a little salt and pepper to taste.

Serve the sticky chicken drumsticks with the rice and steamed broccoli on the side. Sprinkle sesame seeds and a little more dried chilli flakes over the chicken and rice for garnish.