Crispy Chinese Chicken Drumsticks with Sesame Pak Choi

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This post was supported by Farmer's Choice.

This is one of my new favourite things to eat. Oh my goodness. 


Crispy, Chinese-5-spiced chicken drumsticks roasted and then eaten with lightly stir-fried pack choi with a tiny dribble of sesame oil. It works so well. New favourite dinner, right here. 

You have to get in there with your hands - no fiddling about with a knife and fork here - which makes this a great dish to serve up for kids. They love all that caveman-style gnawing on a chicken leg, don't they? Who doesn't? 

Paleo Chinese Chicken Drumsticks with Sesame Pak Choi

And did I mention they'd be absolutely perfect for cooking on a barbecue? It's currently not even April and the rain is lashing down on the window outside as I type but, hey - I'm feeling positive. 

Basically this is perfect whatever the weather's doing outside. 

The drumsticks were sent to me for this recipe by Farmer's Choice - they're an online butcher specialising in free range meat, fish and seafood - they do storecupboard foods, too - and I've been cooking with their food for over a year. I've always found it to be of top quality. 

Add this to your weekly meal plans and you might find that this is your new favourite dinner, too. 

Paleo Chinese Chicken Drumsticks with Sesame Pak Choi

Crispy Chinese Chicken Drumsticks with Sesame Pak Choi
Serves 4
8 chicken drumsticks, defrosted overnight in the fridge if frozen 
one and a half teaspoons Chinese Five Spice
half teaspoon ground ginger
pinch of sea salt
1 tsp honey
half teaspoon of olive oil, enough just to make a thick paste
1 pak choi cabbage, base cut off and the leaves washed well
half teaspoon olive oil
half teaspoon sesame oil
1 tsp sesame seeds and 1 chopped spring (green) onion to serve - optional

Line a shallow roasting tray with a little foil and arrange the chicken drumsticks out in one layer. 

To make the coating, mix together the Chinese Five Spice, ginger, salt, honey and olive oil and stir. Slather this all over the drumsticks, making sure they're thoroughly coated, and then wash your hands. 

Slide the chicken into an oven set at gas mark 6/200ºC/400ºF and leave to roast for 25-30 minutes, until sizzling, golden and cooked all the way through (cut into a drumstick to check if you're not sure). 

Once the chicken is cooked, quickly make the pak choi. Heat the half teaspoon of olive oil in a large frying pan and stir fry the leaves, whole, until they start to darken in colour and wilt slightly - this usually takes about 30-60 seconds. Season with a pinch of salt and then turn off the heat. Add tiny drops of sesame oil to taste - you might not need to add the whole half a teaspoon. 

Arrange the pak choi leaves on a serving plate and arrange the hot, cooked drumsticks on top. The juices from the chicken will mingle with the cabbage as you serve. Sprinkle with chopped spring onion and sesame seeds and take it, hot, to the table. 

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I received the chicken and a contribution towards the ingredients for this recipe from Farmers Choice. I've been working with them for over a year now, and I've always found their meat, fish and game of fantastic quality. Do go check them out!