Sticky Honey and Fish Sauce Baked Chicken 6 Steps
Split the chicken legs and separate into drumsticks and thighs, trimming off excess fat from the thigh portion if necessary.
Place the fish sauce, honey, brown sugar, scallions, garlic and black pepper in a blender and puree until smooth. Combine the chicken pieces with the shallots and coat evenly with the marinade. Allow to marinate in the fridge for a minimum of 12 and up to 24 hours.
Prior to cooking, remove the chicken from the fridge and let it stand at room temperature for 1 hour. Using tongs carefully remove the chicken and shallot pieces from the marinade but do not discard. Place the chicken and shallots into an appropriately sized baking or roasting tray, note that if there is too much negative space the bottom of the tray will burn too quickly when cooking. The chicken and shallots should fit snugly but barely be touching one another. Wrap the tray very well with aluminium and bake in a preheated 375°F for 30 minutes.
Strain off the reserved marinade into a small pot and discard any pulp. Bring the liquid to a boil and simmer for 5 minutes and set aside.
Once the chicken has been baking for 30 minutes, remove the aluminium foil. Pour the simmered marinade over the chicken pieces and continue baking for another 30-40 minutes until chicken is cooked through. During this final uncovered baking, baste the chicken pieces with the juices in the roasting pan every 10 minutes or so. If chicken does not get browned enough, baste and broil for a few minutes at the very end until desired colour is achieved.
Top with additional sliced scallions and serve with steamed rice.