We have tried and tested this delicious Lorraine Pascale recipe for Sticky Asian BBQ Chicken a few times. It makes for a lovely Summer alternative to your classic roast, ideal for this Bank Holiday Sunday! Either use the barbecue or roast the chicken in the oven and check out the delicious homemade red cabbage slaw which really sets the entire dish off. 

Lorraine highly recommends BBQing the chicken for that ‘smoky, woody, charcoal flavour’ though…. ‘Even though in my home town of London the rain has become an even more recurrent theme this year, I like to put on my waterproof coat and wellies and, with much persistence, get that barbecue going anyway’.

Lorraine has used the Falcon bake pan (a part of the Falcon bake set) for roasting and serving… why not try it out for the family this long weekend too! 

Time from start to finish: 45 minutes


800g • 1¾ lb mixed chicken wings and drumsticks- pref free range


6 squidges of tomato ketchup

3 tbsp balsamic vinegar

3 tbsp soy sauce

2 tbsp Chinese five-spice powder

2 squidges of honey, maple syrup  or date syrup

1 garlic clove

few sprigs of fresh thyme

salt and freshly ground black pepper

sunflower oil


¼ head of red cabbage (about 300g • 11oz )

1 small red onion

1 small red chilli

1 big handful of raisins (about 25g • 1oz)

pinch of English mustard powder (optional, or about

¼ tsp made English mustard)

2 squidges of honey, maple syrup or date syrup (optional)

5 tbsp greek-style yoghurt

(full fat, low fat or no fat)

1 lime


350g • 12oz easy-cook long-grain rice, do use brown rice if you fancy it

1 x 198g tin sweetcorn

sunflower oil

1 x 20g-30g pack of fresh coriander or flat-leaf parsley

Preheat the oven to 200C (fan 180C), 400F, gas mark 6.

Scatter the chicken pieces in a large roasting tin. Put the tomato ketchup, vinegar, soy sauce, five-spice and honey in a small bowl. Peel and finely chop the garlic and run your fingers down the length of the thyme sprigs to release the leaves, then add them both along with salt, pepper and a drizzle of oil. Give everything a good stir and pour it over the chicken pieces. Toss everything about to coat evenly, then settle the chicken into a single layer and put in the oven to cook for 30 minutes.

Next, put the kettle on to boil for the rice.

Meanwhile, prepare the slaw. Remove the woody core from the cabbage and then slice it up as fine as you can and put it in a large bowl. Peel and finely slice the red onion, then halve, deseed and finely chop the chilli and throw these in along with the raisins, mustard powder or mustard (if using) and honey. Spoon in the yoghurt, squeeze in the lime juice and season to taste with salt and pepper. Mix everything together and set aside.

Tip the rice into a medium pan with a little salt, pour in the freshly boiled water so that it is about 2cm • ¾ in above the top of the rice, put the lid on and bring back to the boil. Then turn it down as low as it will go and leave to cook for as long as it says on the packet.

Baste the chicken with the sauce after about 15 minutes of cooking and turn the pieces over.

Once the rice is ready, drain it and then tip it back into the pan. Drain the sweetcorn and add it to the rice with salt, pepper and a drizzle of oil. Stir together and then put the lid on to keep warm.

After the chicken has been cooking for 30 minutes, check to see that it is cooked by piercing it with a knife – it should be piping hot in the middle with no pinkness. The barbecue sauce should be a sticky coating on the chicken.

Divide the rice among serving plates, arrange the chicken on top and spoon the slaw to the side. Rip the leaves from the coriander or parsley stalks, scatter them over and serve.

Big love and have a great day.